YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Potato Shepherd's Pie
A comforting twist on a classic shepherd's pie with a creamy cauliflower and potato topping paired with a savory, lean turkey and vegetable filling. This dish offers a delightful balance of flavors and textures, from the hearty filling to the smooth, creamy mash on top, making it a satisfying meal ideal for lunch or dinner.
INGREDIENTS
4 ounces Lean Ground Turkey
1 cup Cauliflower Florets
1 small Potato
1 medium Carrot
0.5 cup Green Peas
0.25 cup diced Onion
1 teaspoon Olive Oil
0.25 cup Unsweetened Almond Milk
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Steam the cauliflower florets and the small potato (peeled if desired) until tender, about 15-20 minutes. Reserve a little of the steaming water.
In a blender or food processor, combine the steamed cauliflower and potato with unsweetened almond milk. Blend until smooth, adding a splash of the steaming water if necessary. Season with a pinch of salt and pepper. Set the creamy mash aside.
Heat olive oil in a skillet over medium heat. Sauté the diced onion until it becomes translucent, about 3-4 minutes.
Add the lean ground turkey to the skillet and cook until it is no longer pink, breaking it apart as it cooks.
Stir in the diced carrot and green peas. Continue to cook for about 5 minutes until the vegetables are tender. Season with salt and pepper to taste.
Transfer the turkey and vegetable mixture into an oven-safe dish. Spread the creamy cauliflower-potato mash evenly over the top.
Bake in the preheated oven for about 15 minutes until the top is slightly set and warmed through.
Remove from the oven and let cool for a few minutes before serving. Enjoy your nutritious and comforting shepherd's pie!