YOUR SOLIN GENERATED RECIPE
Classic Beef and Vegetable Shepherd's Pie
Lean ground beef simmered with aromatic vegetables under a velvety cauliflower and potato mash, baked until the peaks are golden and crisp.
INGREDIENTS
7 oz Ground beef (93% lean)
0 tsp Olive oil
0.5 cup Yellow onion
0.5 cup Carrots
0.25 cup Frozen peas
1 clove Garlic
1 tbsp Tomato paste
0.25 cup Beef broth
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Cauliflower florets
0.25 medium Russet potato
0 tsp Ghee
PREPARATION
Preheat your oven to 400°F.
Place the chopped potato and cauliflower florets in a pot of boiling water and cook until very tender, about 12-15 minutes.
Drain the vegetables well and mash them together with the ghee until the texture is smooth and creamy.
While the topping cooks, heat olive oil in a large skillet over medium heat and sauté the onion, carrots, and minced garlic until softened.
Add the ground beef to the skillet, cooking until browned while breaking it into small crumbles with a spatula.
Stir in the tomato paste, beef broth, dried thyme, sea salt, and black pepper, then let the mixture simmer for 5 minutes until slightly thickened.
Fold in the frozen peas and transfer the entire beef and vegetable mixture into a small oven-safe baking dish.
Spread the cauliflower-potato mash evenly over the top of the beef, using a fork to create small peaks.
Bake for 15-20 minutes until the filling is bubbling and the top is beautifully golden.