Herb-Roasted Cauliflower Shepherd's Pie

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

Herb-Roasted Cauliflower Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cauliflower Shepherd's Pie

A modern twist on a classic comfort dish—this Herb-Roasted Cauliflower Shepherd's Pie layers a savory red lentil and chickpea filling with protein-packed tempeh, all topped with a creamy cauliflower mash and fragrant herbs. Enjoy a satisfying, balanced meal that’s both hearty and nutritious.

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NUTRITION

594kcal
Protein
42.9g
Fat
19.2g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

200g Cauliflower

100g Cooked Red Lentils

100g Cooked Chickpeas

1 tsp Olive Oil

50g Onion, chopped

2 cloves Garlic, minced

1 tbsp Mixed Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly oil a baking dish.

  • 2

    Steam the cauliflower florets until very tender, then mash with a fork or blend until smooth; season with a pinch of salt and set aside.

  • 3

    In a pan, warm the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent.

  • 4

    Crumble the tempeh into the pan and cook until slightly browned. Add the cooked red lentils and chickpeas, stirring to combine.

  • 5

    Mix in the herbs, and season with salt and pepper to taste. Allow the mixture to heat through for a few minutes.

  • 6

    Transfer the lentil-tempeh mixture into an oven-safe dish, spreading it evenly as the base layer.

  • 7

    Top the filling with the mashed cauliflower, gently spreading it to cover completely.

  • 8

    Place the dish in the oven and bake for 15-20 minutes until the top is lightly golden.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.

Herb-Roasted Cauliflower Shepherd's Pie

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

Herb-Roasted Cauliflower Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cauliflower Shepherd's Pie

A modern twist on a classic comfort dish—this Herb-Roasted Cauliflower Shepherd's Pie layers a savory red lentil and chickpea filling with protein-packed tempeh, all topped with a creamy cauliflower mash and fragrant herbs. Enjoy a satisfying, balanced meal that’s both hearty and nutritious.

NUTRITION

594kcal
Protein
42.9g
Fat
19.2g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

200g Cauliflower

100g Cooked Red Lentils

100g Cooked Chickpeas

1 tsp Olive Oil

50g Onion, chopped

2 cloves Garlic, minced

1 tbsp Mixed Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly oil a baking dish.

  • 2

    Steam the cauliflower florets until very tender, then mash with a fork or blend until smooth; season with a pinch of salt and set aside.

  • 3

    In a pan, warm the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent.

  • 4

    Crumble the tempeh into the pan and cook until slightly browned. Add the cooked red lentils and chickpeas, stirring to combine.

  • 5

    Mix in the herbs, and season with salt and pepper to taste. Allow the mixture to heat through for a few minutes.

  • 6

    Transfer the lentil-tempeh mixture into an oven-safe dish, spreading it evenly as the base layer.

  • 7

    Top the filling with the mashed cauliflower, gently spreading it to cover completely.

  • 8

    Place the dish in the oven and bake for 15-20 minutes until the top is lightly golden.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.