Cauliflower-Topped Grass-Fed Beef Shepherd's Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower-Topped Grass-Fed Beef Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Cauliflower-Topped Grass-Fed Beef Shepherd's Pie

Enjoy a modern twist on the classic shepherd's pie featuring savory grass-fed beef tucked under a creamy cauliflower mash. This hearty dish blends tender beef with vibrant carrots, peas, and onions in a rich, low-sodium broth, crowned with a smooth, velvety cauliflower topping for a comforting meal that's both satisfying and well-balanced.

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NUTRITION

420kcal
Protein
33.8g
Fat
22.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-Fed Ground Beef

1 cup Cauliflower

1/2 cup chopped Carrot

1/4 cup Green Peas

1/4 cup diced Onion

1/4 cup Low Sodium Beef Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, steam the cauliflower florets until very tender, about 8-10 minutes. Once cooked, mash lightly with a fork and season with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the diced onion until translucent, about 3 minutes.

  • 4

    Add the chopped carrots and green peas to the skillet and cook for another 3-4 minutes until they begin to soften.

  • 5

    Incorporate the grass-fed ground beef into the skillet, breaking it up as it cooks. Sauté until the beef is browned and cooked through, about 6-8 minutes.

  • 6

    Pour in the low-sodium beef broth to deglaze the pan, stirring to combine all the flavors. Allow the mixture to simmer for 2 minutes.

  • 7

    Transfer the beef and vegetable mixture to a small baking dish, spreading evenly.

  • 8

    Top the beef mixture with the mashed cauliflower, smoothing it out to cover completely.

  • 9

    Bake in the preheated oven for 15 minutes, allowing the flavors to meld and the topping to firm slightly.

  • 10

    Remove from the oven, let it cool for a few minutes, and serve warm.

Cauliflower-Topped Grass-Fed Beef Shepherd's Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower-Topped Grass-Fed Beef Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Cauliflower-Topped Grass-Fed Beef Shepherd's Pie

Enjoy a modern twist on the classic shepherd's pie featuring savory grass-fed beef tucked under a creamy cauliflower mash. This hearty dish blends tender beef with vibrant carrots, peas, and onions in a rich, low-sodium broth, crowned with a smooth, velvety cauliflower topping for a comforting meal that's both satisfying and well-balanced.

NUTRITION

420kcal
Protein
33.8g
Fat
22.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-Fed Ground Beef

1 cup Cauliflower

1/2 cup chopped Carrot

1/4 cup Green Peas

1/4 cup diced Onion

1/4 cup Low Sodium Beef Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, steam the cauliflower florets until very tender, about 8-10 minutes. Once cooked, mash lightly with a fork and season with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the diced onion until translucent, about 3 minutes.

  • 4

    Add the chopped carrots and green peas to the skillet and cook for another 3-4 minutes until they begin to soften.

  • 5

    Incorporate the grass-fed ground beef into the skillet, breaking it up as it cooks. Sauté until the beef is browned and cooked through, about 6-8 minutes.

  • 6

    Pour in the low-sodium beef broth to deglaze the pan, stirring to combine all the flavors. Allow the mixture to simmer for 2 minutes.

  • 7

    Transfer the beef and vegetable mixture to a small baking dish, spreading evenly.

  • 8

    Top the beef mixture with the mashed cauliflower, smoothing it out to cover completely.

  • 9

    Bake in the preheated oven for 15 minutes, allowing the flavors to meld and the topping to firm slightly.

  • 10

    Remove from the oven, let it cool for a few minutes, and serve warm.