YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Hearty Vegetable Pie with Creamy Cauliflower Topping
A comforting, savory pie featuring lean ground beef and a medley of hearty vegetables under a silky, creamy cauliflower topping. This dish offers a perfect balance of protein-packed beef, naturally sweet veggies, and a light, creamy finish that’s satisfying and delicious.
INGREDIENTS
4 oz Lean Ground Beef
1 medium Carrot, diced
1/2 cup Green Peas
1/2 cup Corn Kernels
1/4 cup Chopped Onion
1 cup Cauliflower florets
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and diced carrot until they start to soften, about 3-4 minutes.
Add the lean ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.
Stir in the green peas and corn kernels, and let the mixture simmer for another 3-4 minutes. Season with salt and pepper to taste.
Transfer the beef and vegetable mixture into a small baking dish or oven-safe pie dish, spreading it out evenly.
Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes. Transfer them to a blender.
Add the unsweetened almond milk to the blender with the cauliflower and blend until smooth to create a creamy topping. Season lightly with salt and pepper if desired.
Pour or dollop the creamy cauliflower mixture over the beef and vegetable base, spreading it out gently to cover.
Bake the pie in the oven for 15-20 minutes until the topping is slightly set and the edges start to bubble.
Remove from the oven and let it cool for a few minutes before serving.