Lean Ground Beef and Root Vegetable Shepherd's Pie with Creamy Potato Topping

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

Lean Ground Beef and Root Vegetable Shepherd's Pie with Creamy Potato Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Root Vegetable Shepherd's Pie with Creamy Potato Topping

A hearty yet light shepherd's pie that marries lean ground beef with sweetly roasted root vegetables under a creamy, smooth potato topping. Perfect for a comforting dinner that doesn't compromise on your nutritional goals.

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NUTRITION

460kcal
Protein
36.3g
Fat
12.9g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 medium Onion, diced

2 cloves Garlic, minced

1 medium Potato (for topping)

1/4 cup Skim Milk

1/2 tsp Olive Oil

1/4 cup Low-Sodium Beef Broth

Herbs and Spices (thyme, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the lean ground beef to the skillet, breaking it up as it cooks. Once browned, stir in the diced carrots and parsnips, cooking for an additional 3-4 minutes.

  • 4

    Pour in the low-sodium beef broth, add a pinch of thyme, salt, and pepper, and let the mixture simmer until the vegetables are slightly tender, about 5 minutes.

  • 5

    Meanwhile, boil the potato until soft. Drain and mash with the skim milk, seasoning with salt and pepper to taste until smooth and creamy.

  • 6

    Transfer the beef and vegetable mixture into a small baking dish, then evenly spread the mashed potato on top.

  • 7

    Place the dish in the preheated oven and bake for 15-20 minutes, or until the top is lightly golden.

  • 8

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

Lean Ground Beef and Root Vegetable Shepherd's Pie with Creamy Potato Topping

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

Lean Ground Beef and Root Vegetable Shepherd's Pie with Creamy Potato Topping

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Root Vegetable Shepherd's Pie with Creamy Potato Topping

A hearty yet light shepherd's pie that marries lean ground beef with sweetly roasted root vegetables under a creamy, smooth potato topping. Perfect for a comforting dinner that doesn't compromise on your nutritional goals.

NUTRITION

460kcal
Protein
36.3g
Fat
12.9g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 medium Onion, diced

2 cloves Garlic, minced

1 medium Potato (for topping)

1/4 cup Skim Milk

1/2 tsp Olive Oil

1/4 cup Low-Sodium Beef Broth

Herbs and Spices (thyme, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the lean ground beef to the skillet, breaking it up as it cooks. Once browned, stir in the diced carrots and parsnips, cooking for an additional 3-4 minutes.

  • 4

    Pour in the low-sodium beef broth, add a pinch of thyme, salt, and pepper, and let the mixture simmer until the vegetables are slightly tender, about 5 minutes.

  • 5

    Meanwhile, boil the potato until soft. Drain and mash with the skim milk, seasoning with salt and pepper to taste until smooth and creamy.

  • 6

    Transfer the beef and vegetable mixture into a small baking dish, then evenly spread the mashed potato on top.

  • 7

    Place the dish in the preheated oven and bake for 15-20 minutes, or until the top is lightly golden.

  • 8

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