Ok maybe it’s not completely Irish and I can’t pronounce “Worcestershire” BUT I had to share this recipe today because it is the perfect rainy day way to celebrate St. Patrick’s Day! Go ahead and SAVE this recipe because it really is so damn good.
This recipe is adapted from one of my favorite health cookbooks of all time Skinny Meals by Bob Harper. This is my quicker spin on this.
Makes 4 large servings.
Ingredients:
1 tbsp olive oil
1 cup chopped onion, celery, carrots (I used ½ jar of @traderjoes prechopped mirepoix for ease)
1/2 red bell pepper, diced
½ cup mushrooms, chopped (optional)
1 small zucchini, chopped
1 lb ground beef (or use ground turkey if you prefer)
4 garlic cloves, minced
1.5 tbsp chopped fresh rosemary
1.5 tbsp chopped fresh thyme
Salt and pepper
2 plum tomatoes, chopped
1 tbsp Worcestershire sauce
1 10 oz. bag of riced cauliflower (one you can steam in bag)
2 tbsp plain Greek yogurt
3 tbsp of grated parmesan
Directions:
1. Preheat oven to 400 degrees.
2. Coat a skillet with olive oil and mirepoix, bell pepper, and zucchini for 5-10 min until tender.
3. Add ground beef (or turkey), garlic, rosemary, thyme, salt and pepper and cook through.
4. Add tomatoes and Worcestershire sauce and stir until everything is well combined. I let cook down for another 5 minutes to really meld the flavors.
5. Meanwhile steam the cauliflower rice in bag until tendersaute .
6. Add cauliflower rice, Greek yogurt, 2 tbsp parmesan and salt and pepper to a food processor.
7. Pulse until pureed to mashed potato consistency. Taste and add more seasoning as needed.
8. Coat an 8x8 baking dish with olive oil spray. Use slotted spoon to spoon meat mixture in bottom of baking dish (ok to have some liquid with it).
9. Top meat mixture with cauliflower mash. Sprinkle with remaining parmesan.
10. Bake for 20-25 minutes. I like to broil the dish on high for 1-2 minutes until slightly golden on top.
11. Finish with any chopped rosemary/thyme!
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