Paleo Hachis Parmentier
Indulge in a wholesome twist on a French classic with this Paleo Hachis Parmentier, a hearty and nutritious dish that swaps traditional mashed potatoes for creamy cauliflower mash. Perfectly seasoned ground beef is simmered with onions, garlic, carrots, and a flavorful blend of tomato paste, beef broth, and fresh thyme, then layered under a velvety, dairy-free cauliflower topping made rich with coconut milk. Baked to golden perfection, this comforting casserole recipe is gluten-free, paleo-friendly, and packed with savory, satisfying flavors. Ready in just an hour, it’s an ideal meal for family dinners or meal prep, offering a healthy yet indulgent alternative to classic shepherd’s pie. Serve it warm, garnished with fresh parsley for a burst of color and freshness! Keywords: paleo casserole, cauliflower mash recipe, healthy Hachis Parmentier, gluten-free dinner, dairy-free shepherd's pie.
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Recipe Information
Ingredients
- 500 g Ground beef
- 1 large head Cauliflower
- 3 tbsp Olive oil
- 1 large Onion
- 3 Garlic cloves
- 2 medium Carrots
- 2 tbsp Tomato paste
- 250 ml Beef broth
- 100 ml Coconut milk
- 1 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Cut the cauliflower into florets and steam for about 10-15 minutes until very tender.
In the meantime, heat 1 tablespoon of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic cloves. Add them to the skillet and sauté for about 5 minutes until the onion is translucent.
Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a wooden spoon.
While the beef is cooking, peel and dice the carrots. Add them to the skillet once the beef is browned.
Stir in the tomato paste and beef broth, and add the fresh thyme, salt, and black pepper. Let it simmer for about 10 minutes until the mixture reduces slightly.
Once the cauliflower is tender, drain it and place it in a blender or food processor. Add the coconut milk, 2 tablespoons of olive oil, and a pinch of salt, then blend until smooth and creamy.
Transfer the beef mixture into a baking dish and spread it evenly. Top with the cauliflower mash, smoothing the surface with a spatula.
Drizzle the remaining olive oil on top and place the baking dish in the preheated oven. Bake for about 20 minutes until the top is slightly golden.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 42.7 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5114 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
