Cauliflower-Topped Turkey Shepherd's Pie

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

Cauliflower-Topped Turkey Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Cauliflower-Topped Turkey Shepherd's Pie

A hearty shepherd's pie featuring lean ground turkey simmered with savory vegetables and a smooth, creamy cauliflower topping. Enjoy this balanced dish that brings comfort and nourishment without excess calories.

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NUTRITION

338kcal
Protein
40g
Fat
9.7g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (170g)

1/4 cup diced Yellow Onion (40g)

1/2 cup diced Carrots (65g)

1/4 cup Frozen Peas (35g)

1 tbsp Tomato Paste (15g)

1/2 cup Chicken Broth (120g)

1 cup Riced Cauliflower (107g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium skillet over medium heat, sauté the diced onion until translucent.

  • 3

    Add the ground turkey and cook until browned, breaking it up into small pieces.

  • 4

    Mix in the diced carrots and frozen peas, and stir in the tomato paste. Let the vegetables soften slightly, about 5 minutes.

  • 5

    Pour in the chicken broth and allow the mixture to simmer for a few minutes until slightly thickened.

  • 6

    Transfer the turkey and vegetable mixture into an oven-safe baking dish.

  • 7

    Spread the riced cauliflower evenly over the top, pressing gently to cover the turkey layer.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cauliflower topping is set and slightly golden.

  • 9

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

Cauliflower-Topped Turkey Shepherd's Pie

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

Cauliflower-Topped Turkey Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Cauliflower-Topped Turkey Shepherd's Pie

A hearty shepherd's pie featuring lean ground turkey simmered with savory vegetables and a smooth, creamy cauliflower topping. Enjoy this balanced dish that brings comfort and nourishment without excess calories.

NUTRITION

338kcal
Protein
40g
Fat
9.7g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (170g)

1/4 cup diced Yellow Onion (40g)

1/2 cup diced Carrots (65g)

1/4 cup Frozen Peas (35g)

1 tbsp Tomato Paste (15g)

1/2 cup Chicken Broth (120g)

1 cup Riced Cauliflower (107g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium skillet over medium heat, sauté the diced onion until translucent.

  • 3

    Add the ground turkey and cook until browned, breaking it up into small pieces.

  • 4

    Mix in the diced carrots and frozen peas, and stir in the tomato paste. Let the vegetables soften slightly, about 5 minutes.

  • 5

    Pour in the chicken broth and allow the mixture to simmer for a few minutes until slightly thickened.

  • 6

    Transfer the turkey and vegetable mixture into an oven-safe baking dish.

  • 7

    Spread the riced cauliflower evenly over the top, pressing gently to cover the turkey layer.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cauliflower topping is set and slightly golden.

  • 9

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