Beef & Mushrooms with Cauliflower Potato Mash

Makes 4 servings | Gluten free 

Step 1

1 medium head cauliflower, cut into large pieces
4 small red potatoes, peeled
2 Tbsp butter
2 Tbsp heavy cream
Salt to taste

Step 2

2 Tbsp butter
1 sm. onion, chopped
16 oz. button or cremini mushrooms, sliced
½ tsp salt
3 Tbsp tapioca flour
1 c. preservative-free beef broth or reserved brisket cooking liquid
16 oz. chopped or shredded Instant Pot Beef Brisket
2 tsp fresh thyme
Salt and Pepper to taste



  1. Cook cauliflower and potatoes in boiling salted water until tender. Mash with a potato masher or electric mixer. Add butter and cream; stirring to combine. Season to taste with salt. 
  2. Melt butter in a large skillet over medium heat. Add onions, mushrooms and salt; cook until mushrooms are have released their juices. Stir in tapioca flour; slowly add beef broth. Bring to a simmer; add beef and cook until beef is heat through and sauce has thickened. 
  3. Serve beef and mushrooms over cauliflower potato mash. 

Tip: Tapioca flour is sometimes called tapioca starch. It is made from cassava root.   

Batch Cooking:
Here’s how it works. You make one huge batch of Beef Brisket. When the beef brisket is cooking, you prep for the other three meals:

Altogether, we’re talking one afternoon or morning in the kitchen and three meals (plus leftovers!) that will feed a family of four prepared as a result.

Click here for a printable PDF with the complete grocery list and all four recipes.

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