Because, January is all things Keto.
This casserole is three layers. The bottom layer is fresh green beans cut into 1/2″ pieces, sautéed briefly in butter, S&P, finely chopped mushrooms and cream. Simmer this down to thicken and then place this bottom layer into your casserole.
The next layer is browned ground beef, finely diced onion and S&P. Spread this mixture on top of your bean mixture in your casserole dish.
The top is is steamed, mashed, cauliflower. You need only remove the green leaves as the core of the cauliflower mashes as smoothy the florets. Add butter and S&P. Mash and stir. Smooth this cauliflower layer on top and sprinkle with grated cheese. Here, I used cheddar. Bake covered at 350F for 45 min and remove cover to brown if you like.
Let rest for 15 minutes and serve. This is nice with a fresh spring greens leafy salad with a simple olive oil, white vinegar and S&P vinaigrette.
“Very, very good,” they all said. I agree. I should probably mention that the fresh green beans are key to this Shepherds Pie variation as it provides a crunch to an otherwise “soft” casserole.