YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey and Cauliflower Shepherd's Pie
A comforting, savory twist on a classic shepherd's pie featuring herb-roasted turkey with a medley of garden vegetables, crowned with creamy mashed cauliflower. This dish brings warmth and hearty flavors in every bite, accentuated by fragrant herbs and a light drizzle of olive oil for a silky finish.
INGREDIENTS
6 oz Ground Turkey Breast
1 cup Cauliflower Florets
1 medium Carrot
0.33 cup Frozen Peas
0.25 medium Onion
1 clove Garlic
1 tsp Olive Oil
0.5 cup Low-Sodium Chicken Broth
1 tbsp Mixed Herbs (Thyme, Rosemary, Parsley)
PREPARATION
Preheat your oven to 400°F.
Season the ground turkey with the mixed herbs, salt, and pepper.
In an oven-safe skillet, heat olive oil over medium heat, add diced onion and minced garlic, and sauté until translucent and fragrant.
Add the seasoned ground turkey to the skillet and cook until browned, breaking it apart as it cooks.
Stir in the diced carrot and frozen peas, then pour in the chicken broth to create a light sauce. Allow the mixture to simmer for 3-4 minutes to meld the flavors.
Meanwhile, steam the cauliflower florets until tender. Once done, mash them with a fork (or potato masher) to create a smooth topping, seasoning lightly with salt and pepper.
Spread the mashed cauliflower evenly over the turkey and vegetable mixture in the skillet.
Place the skillet in the preheated oven and bake for 10-12 minutes until the top is slightly golden and the dish is heated through.
Remove from the oven and let it rest for a few minutes before serving.