Instructions

1. Preheat oven to 350 degrees F and prepare a large casserole dish.
2. In a large skillet, begin browning the ground beef over medium-high heat.
3. Once the meat has begun giving off its juices, add the onion, celery, and garlic to the skillet to cook with the meat. Continue cooking until the beef is browned.
4. Add green beans, mushrooms, thyme, rosemary, 1 tsp of the Seasoned Salt, black pepper, and liquid smoke to the skillet and stir.
5. Measure out the beef broth, then whisk the glucomannan powder into it briefly  to combine. Add the mixture to the skillet, then cook over medium heat for 5 minutes or so, to thicken the sauce.
6. Transfer the meat mixture to the casserole dish and smooth the top. Set aside.
7. Cook the riced cauliflower until very soft, according to package directions, in batches if necessary.
8. Transfer the cooked cauliflower rice to a blender or food processor, add the butter, sour cream, chives, and remaining 1/2 tsp Seasoned Salt, and process until it’s a smooth purée.
9. Spoon the cauliflower mixture evenly over the meat mixture and smooth the top.
10. Bake at 350 desires F for 35-40 minutes, or until it’s bubbly and the top is browned to your liking.
11. Remove from the oven and let stand 10 minutes to rest before serving.