Recipe Description:
One of the best ways to keep your family happy at mealtimes when making drastic diet changes is to remake old favorites. This dish saves well and freezes well and is easy to make in large batches. Sometimes I change it up by adding green beans or tomatoes or cheese on top.
Recipe
Instructions:
Boil roast for three to four hours in six cups of water, one bay leaf and two teaspoons salt.
Cut cauliflower into large, even pieces. Place in a pot with 1/3 cup beef stock, cover and simmer on medium low heat for 25 minutes.
Meanwhile, heat a large fry pan on medium high add oil and onions, cook for five minutes or until they begin to brown. Add carrots, bell peppers and one teaspoon salt, turn heat down to medium low and simmer for ten minutes.
Sprinkle flour over vegetables and cook for two minutes, then mix in two cups stock. Thicken gravy 1 minute. Add black pepper, peas and meat to vegetables. Stir in parsley, reserving some to garnish the top then, check for seasoning and salt to taste.
Remove cauliflower from pot with slotted spoon and place in a blender or food processor with one teaspoon salt and ½ cup butter. Pulse until broken up and grind briefly to make mostly smooth.
Fill a large casserole dish with meat and vegetable mixture. Spoon cauliflower mash over meat evenly. Sprinkle with paprika and parsley and serve.
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