YOUR SOLIN GENERATED RECIPE
Savory Beef and Vegetable Pie
Lean ground beef and colorful vegetables simmered in a rich tomato-herb gravy, topped with a velvety cauliflower-potato mash and baked until golden.
INGREDIENTS
7 oz Ground beef (93% lean)
0.25 cup Diced carrots
0.25 cup Frozen peas
0.25 cup Diced yellow onion
1 clove Garlic
1 tsp Extra virgin olive oil
1 tbsp Tomato paste
0.25 cup Low-sodium beef broth
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Cauliflower florets
0.25 cup Diced potato
1 tsp Ghee
PREPARATION
Steam the cauliflower florets and diced potato until very tender, about 10-12 minutes.
Mash the steamed cauliflower and potato with the ghee and a pinch of sea salt until smooth and velvety.
Heat the extra virgin olive oil in a skillet over medium heat.
Add the diced onion, carrots, and minced garlic, sautéing until the vegetables begin to soften.
Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.
Stir in the tomato paste, dried thyme, sea salt, and black pepper, cooking for 1 minute to toast the spices.
Pour in the beef broth and add the frozen peas, simmering for 5 minutes until the sauce has thickened into a rich gravy.
Transfer the beef and vegetable mixture into a small oven-safe baking dish or individual ramekin.
Spread the cauliflower-potato mash evenly over the top of the beef mixture, smoothing it with a spatula.
Place the dish under the broiler for 3 to 5 minutes until the topping is lightly browned and the edges are bubbling.