YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Root Vegetable Shepherd's Pie with Creamy Cauliflower Topping
A comforting twist on classic shepherd's pie featuring lean ground beef mingling with diced root vegetables in a savory broth, all topped with a silky cauliflower mash that brings a unique and satisfying texture to every bite.
INGREDIENTS
5 oz Lean Ground Beef
1/2 cup diced Carrot
1/2 cup diced Parsnip
1/4 medium Yellow Onion, diced
1 cup chopped Cauliflower
2 tbsp Non-Fat Greek Yogurt
1/2 cup Low-Sodium Beef Broth
1/2 tbsp Olive Oil
1 tsp Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a skillet, heat the olive oil over medium heat. Sauté the diced onions until translucent.
Add the lean ground beef to the skillet and cook until browned, breaking it up into small pieces.
Mix in the diced carrots, parsnip, and fresh thyme, stirring to combine. Pour in the beef broth and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
While the beef mixture simmers, steam the chopped cauliflower until tender, about 8-10 minutes.
Transfer the steamed cauliflower to a bowl and mix in the non-fat Greek yogurt. Season lightly with salt and pepper, then mash until smooth to create the creamy topping.
Spoon the beef and vegetable mixture into a small baking dish, spreading it evenly.
Top the beef mixture with the mashed cauliflower, smoothing the surface with a spatula.
Bake in the preheated oven for 15-20 minutes until the topping is slightly golden and the dish is heated through.
Remove from the oven and let sit for a few minutes before serving.