Directions
Preheat your oven to 375°F / 190°C.
In a large, oven-safe skillet, cook the bacon over medium heat until crispy.
Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon (15 ml / 0.5 fl oz) of grease in the skillet.
Once cooled, crumble or chop the bacon.
While the bacon cooks, bring a large pot of salted water to a boil.
Add the chopped cauliflower and cook until fork-tender, about 6-8 minutes.
Drain the cauliflower very well and transfer it to a food processor.
Add the coconut milk, a pinch of salt, and pepper.
Blend until completely smooth and creamy.
Set aside.
Return the skillet with the bacon grease to medium-high heat.
Add the ground beef and cook, breaking it apart with a spoon, until browned.
Drain off any excess fat.
Add the chopped onion, sliced mushrooms, and minced garlic to the beef.
Cook for 5-7 minutes, until the vegetables have softened.
Season the mixture with salt and pepper to taste.
Transfer the beef and vegetable mixture to a 9x13 inch baking dish, spreading it in an even layer. Spoon the cauliflower mash over the top and spread it to cover the filling completely.
Bake for 25-30 minutes, until the filling is hot and bubbly. For a golden-brown top, switch the oven to a high broil for the final 2-3 minutes, watching carefully to prevent burning.
Let the casserole rest for 5 minutes before serving.
Sprinkle the crumbled bacon over the top and enjoy.
