Shepherd's Pie with Root Vegetable Mash

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

Shepherd's Pie with Root Vegetable Mash

YOUR SOLIN GENERATED RECIPE

Shepherd's Pie with Root Vegetable Mash

Sautéed ground beef and garden vegetables simmered in a savory herb gravy, topped with a velvety potato-cauliflower mash and baked until golden.

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NUTRITION

565kcal
Protein
51.7g
Fat
22.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground beef 93% lean

0.25 medium Potato

1 cup Cauliflower florets

0.25 cup Yellow onion

0.25 cup Carrots

0.5 cup Frozen peas

0.25 tsp Ghee

0.5 cup Beef broth

1 tbsp Tomato paste

1 tbsp Coconut aminos

1 clove Garlic

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Steam or boil the potato and cauliflower florets in a pot of water until they are very tender, which should take about 12 minutes.

  • 3

    While the vegetables cook, heat a large skillet over medium-high heat and brown the ground beef with the diced onion, carrots, and minced garlic until the meat is fully cooked.

  • 4

    Stir the tomato paste, coconut aminos, dried thyme, sea salt, black pepper, and beef broth into the skillet, then fold in the frozen peas and simmer for 5 minutes to thicken the sauce.

  • 5

    Drain the potato and cauliflower thoroughly, then mash them together with the ghee until the mixture is smooth and creamy.

  • 6

    Transfer the beef and vegetable mixture into a small oven-safe baking dish, spread the mash evenly over the top, and bake for 15 minutes until the topping is slightly golden.

Shepherd's Pie with Root Vegetable Mash

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

Shepherd's Pie with Root Vegetable Mash

YOUR SOLIN GENERATED RECIPE

Shepherd's Pie with Root Vegetable Mash

Sautéed ground beef and garden vegetables simmered in a savory herb gravy, topped with a velvety potato-cauliflower mash and baked until golden.

NUTRITION

565kcal
Protein
51.7g
Fat
22.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground beef 93% lean

0.25 medium Potato

1 cup Cauliflower florets

0.25 cup Yellow onion

0.25 cup Carrots

0.5 cup Frozen peas

0.25 tsp Ghee

0.5 cup Beef broth

1 tbsp Tomato paste

1 tbsp Coconut aminos

1 clove Garlic

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Steam or boil the potato and cauliflower florets in a pot of water until they are very tender, which should take about 12 minutes.

  • 3

    While the vegetables cook, heat a large skillet over medium-high heat and brown the ground beef with the diced onion, carrots, and minced garlic until the meat is fully cooked.

  • 4

    Stir the tomato paste, coconut aminos, dried thyme, sea salt, black pepper, and beef broth into the skillet, then fold in the frozen peas and simmer for 5 minutes to thicken the sauce.

  • 5

    Drain the potato and cauliflower thoroughly, then mash them together with the ghee until the mixture is smooth and creamy.

  • 6

    Transfer the beef and vegetable mixture into a small oven-safe baking dish, spread the mash evenly over the top, and bake for 15 minutes until the topping is slightly golden.