Lean Ground Beef and Roasted Vegetable Shepherd's Pie with Creamy Cauliflower-Potato Topping

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

Lean Ground Beef and Roasted Vegetable Shepherd's Pie with Creamy Cauliflower-Potato Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Shepherd's Pie with Creamy Cauliflower-Potato Topping

Enjoy a hearty and comforting Shepherd's Pie reimagined with lean ground beef and vibrant roasted vegetables. Topped with a delectable creamy cauliflower-potato mash, this dish offers a balance of savory flavors and a satisfying texture that warms both body and soul.

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NUTRITION

382kcal
Protein
34g
Fat
11.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (95% lean)

1/2 cup chopped Carrots

1/4 cup chopped Onion

1/4 cup chopped Celery

1/4 cup Green Peas

1 clove Garlic, minced

1/2 cup steamed and mashed Cauliflower

1/4 cup boiled and mashed Potato

2 tbsp Skim Milk

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, warm the olive oil over medium heat. Sauté the chopped onions, carrots, celery, and minced garlic until they begin to soften, about 3-4 minutes.

  • 3

    Add the lean ground beef to the skillet. Cook until the beef is browned and cooked through, breaking it up into small pieces as it cooks. Season with salt, pepper, and dried thyme.

  • 4

    Stir in the green peas and allow the mixture to heat through for another 2 minutes.

  • 5

    Transfer the beef and vegetable mixture to an oven-safe dish, spreading it evenly.

  • 6

    In a small bowl, combine the steamed cauliflower and boiled potato with the skim milk. Mash until you form a smooth, creamy topping. Season lightly with salt and pepper.

  • 7

    Spread the mashed cauliflower-potato mixture evenly over the beef and vegetable base.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the top is slightly golden and the filling is bubbly.

  • 9

    Remove from the oven and let it cool for a few minutes before serving.

Lean Ground Beef and Roasted Vegetable Shepherd's Pie with Creamy Cauliflower-Potato Topping

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

Lean Ground Beef and Roasted Vegetable Shepherd's Pie with Creamy Cauliflower-Potato Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Shepherd's Pie with Creamy Cauliflower-Potato Topping

Enjoy a hearty and comforting Shepherd's Pie reimagined with lean ground beef and vibrant roasted vegetables. Topped with a delectable creamy cauliflower-potato mash, this dish offers a balance of savory flavors and a satisfying texture that warms both body and soul.

NUTRITION

382kcal
Protein
34g
Fat
11.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (95% lean)

1/2 cup chopped Carrots

1/4 cup chopped Onion

1/4 cup chopped Celery

1/4 cup Green Peas

1 clove Garlic, minced

1/2 cup steamed and mashed Cauliflower

1/4 cup boiled and mashed Potato

2 tbsp Skim Milk

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, warm the olive oil over medium heat. Sauté the chopped onions, carrots, celery, and minced garlic until they begin to soften, about 3-4 minutes.

  • 3

    Add the lean ground beef to the skillet. Cook until the beef is browned and cooked through, breaking it up into small pieces as it cooks. Season with salt, pepper, and dried thyme.

  • 4

    Stir in the green peas and allow the mixture to heat through for another 2 minutes.

  • 5

    Transfer the beef and vegetable mixture to an oven-safe dish, spreading it evenly.

  • 6

    In a small bowl, combine the steamed cauliflower and boiled potato with the skim milk. Mash until you form a smooth, creamy topping. Season lightly with salt and pepper.

  • 7

    Spread the mashed cauliflower-potato mixture evenly over the beef and vegetable base.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the top is slightly golden and the filling is bubbly.

  • 9

    Remove from the oven and let it cool for a few minutes before serving.