Creamy Turkey and Root Vegetable Pot Pie

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

Creamy Turkey and Root Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Root Vegetable Pot Pie

Savor a comforting pot pie featuring lean ground turkey and a medley of roasted root vegetables, enveloped in a silky, Greek yogurt cream sauce and topped with a light cauliflower mash. This dish offers hearty warmth and a satisfying blend of textures, perfect for a nourishing meal any time of day.

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NUTRITION

392kcal
Protein
42.0g
Fat
15.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1 clove Garlic

1/4 cup Nonfat Greek Yogurt

1 cup chopped Cauliflower

1 tsp Olive Oil

Herbs and Spices (Salt, Pepper, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, warm the olive oil then sauté the chopped onion and minced garlic until fragrant and translucent.

  • 3

    Add the lean ground turkey to the skillet. Cook until the turkey is browned, breaking it up into crumbles as it cooks.

  • 4

    Dice the carrot and parsnip into small, uniform pieces and add them to the skillet. Cook for 5-7 minutes until slightly softened.

  • 5

    Stir in salt, pepper, and thyme to taste. Allow the ingredients to simmer for an additional 5 minutes.

  • 6

    Mix the nonfat Greek yogurt into the turkey and vegetable mixture to create a creamy sauce. Adjust seasonings if needed.

  • 7

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

  • 8

    For the topping, steam the chopped cauliflower until tender (about 8-10 minutes), then mash roughly with a fork. Spread the mashed cauliflower evenly over the turkey mixture.

  • 9

    Bake the pot pie in the preheated oven for 15-20 minutes until the topping is slightly golden and the filling is bubbly.

  • 10

    Remove from the oven, let it cool slightly, and serve warm.

Creamy Turkey and Root Vegetable Pot Pie

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

Creamy Turkey and Root Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Root Vegetable Pot Pie

Savor a comforting pot pie featuring lean ground turkey and a medley of roasted root vegetables, enveloped in a silky, Greek yogurt cream sauce and topped with a light cauliflower mash. This dish offers hearty warmth and a satisfying blend of textures, perfect for a nourishing meal any time of day.

NUTRITION

392kcal
Protein
42.0g
Fat
15.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1 clove Garlic

1/4 cup Nonfat Greek Yogurt

1 cup chopped Cauliflower

1 tsp Olive Oil

Herbs and Spices (Salt, Pepper, Thyme)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, warm the olive oil then sauté the chopped onion and minced garlic until fragrant and translucent.

  • 3

    Add the lean ground turkey to the skillet. Cook until the turkey is browned, breaking it up into crumbles as it cooks.

  • 4

    Dice the carrot and parsnip into small, uniform pieces and add them to the skillet. Cook for 5-7 minutes until slightly softened.

  • 5

    Stir in salt, pepper, and thyme to taste. Allow the ingredients to simmer for an additional 5 minutes.

  • 6

    Mix the nonfat Greek yogurt into the turkey and vegetable mixture to create a creamy sauce. Adjust seasonings if needed.

  • 7

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

  • 8

    For the topping, steam the chopped cauliflower until tender (about 8-10 minutes), then mash roughly with a fork. Spread the mashed cauliflower evenly over the turkey mixture.

  • 9

    Bake the pot pie in the preheated oven for 15-20 minutes until the topping is slightly golden and the filling is bubbly.

  • 10

    Remove from the oven, let it cool slightly, and serve warm.