2 lbs ground beef or lamb
1/4 cup chopped onion
1 tsp salt
1/2 tsp pepper
2 cloves garlic minced
2 tbsp coconut flour
1/2 cup dry red wine or chicken broth
2 tbsp chopped fresh rosemary
Topping:
1 bag thawed cauliflower rice
2 garlic cloves
1/4 cup sour cream
2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
4 ounces grated cheddar cheese
Filling:
In a large skillet over medium heat, brown the meat until cooked through, about 10 to 12 minutes. Using a slotted spoon, remove to a large casserole dish.
Add the onion, salt and pepper to the pan. Cook until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Whisk the coconut flour into the pan juices until well combined. Add the red wine or chicken broth and cook until reduced by about half. Stir in the chopped rosemary and then pour the mixture over the meat .
Topping:
Preheat oven to 400F.
Heat cauliflower & garlic cloves and transfer to a blender or food processor. Add the sour cream, butter, salt and pepper and blend until smooth.
Spread the cauliflower mixture over the filling in the casserole dish and sprinkle with the cheese. Bake 20 to 25 minutes, until the filling is bubbling and the cheese is melted.
Turn the broiler on high and broil 4 to 6 inches from heat for 2 to 4 minutes to brown the cheese. Remove and let sit a few minutes before serving.
