Creamy Sweet Potato and Lentil Shepherd's Pie

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

Creamy Sweet Potato and Lentil Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato and Lentil Shepherd's Pie

A comforting twist on the classic shepherd's pie, this dish layers creamy mashed sweet potato over a hearty, savory lentil and tempeh filling loaded with aromatic vegetables. With velvety almond milk infused into the mash and a drizzle of olive oil, this flavorful, nutrient-dense meal is both satisfying and wholesome.

Try 7 days free, then $12.99 / mo.

NUTRITION

564kcal
Protein
34.2g
Fat
14.8g
Carbs
83.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (200g)

0.75 cup cooked Brown Lentils (150g)

1 small Carrot (50g)

0.25 medium Onion (25g)

1 cup Spinach (30g)

0.25 cup Unsweetened Almond Milk (60ml)

1 teaspoon Olive Oil (5ml)

3 ounces Tempeh (85g)

1 clove Garlic

1 teaspoon Fresh Thyme

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and cube the sweet potato. Boil or steam until tender, then mash with almond milk, a drizzle of olive oil, salt, and pepper until smooth and creamy.

  • 2

    Crumble the tempeh and sauté in a pan with a teaspoon of olive oil until lightly browned.

  • 3

    Add diced onion, minced garlic, and diced carrot to the tempeh. Sauté until softened, then stir in the cooked lentils and fresh thyme. Season with salt and pepper.

  • 4

    Mix in the spinach at the end of the sauté until just wilted.

  • 5

    Spread the lentil-tempeh vegetable mixture evenly in a baking dish.

  • 6

    Layer the mashed sweet potato over the filling, using the back of a spoon to spread it smoothly.

  • 7

    Optional: Place under a broiler for 2-3 minutes for a lightly browned top.

  • 8

    Serve warm and enjoy this hearty, protein-packed twist on shepherd's pie.

Creamy Sweet Potato and Lentil Shepherd's Pie

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

Creamy Sweet Potato and Lentil Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato and Lentil Shepherd's Pie

A comforting twist on the classic shepherd's pie, this dish layers creamy mashed sweet potato over a hearty, savory lentil and tempeh filling loaded with aromatic vegetables. With velvety almond milk infused into the mash and a drizzle of olive oil, this flavorful, nutrient-dense meal is both satisfying and wholesome.

NUTRITION

564kcal
Protein
34.2g
Fat
14.8g
Carbs
83.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (200g)

0.75 cup cooked Brown Lentils (150g)

1 small Carrot (50g)

0.25 medium Onion (25g)

1 cup Spinach (30g)

0.25 cup Unsweetened Almond Milk (60ml)

1 teaspoon Olive Oil (5ml)

3 ounces Tempeh (85g)

1 clove Garlic

1 teaspoon Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Peel and cube the sweet potato. Boil or steam until tender, then mash with almond milk, a drizzle of olive oil, salt, and pepper until smooth and creamy.

  • 2

    Crumble the tempeh and sauté in a pan with a teaspoon of olive oil until lightly browned.

  • 3

    Add diced onion, minced garlic, and diced carrot to the tempeh. Sauté until softened, then stir in the cooked lentils and fresh thyme. Season with salt and pepper.

  • 4

    Mix in the spinach at the end of the sauté until just wilted.

  • 5

    Spread the lentil-tempeh vegetable mixture evenly in a baking dish.

  • 6

    Layer the mashed sweet potato over the filling, using the back of a spoon to spread it smoothly.

  • 7

    Optional: Place under a broiler for 2-3 minutes for a lightly browned top.

  • 8

    Serve warm and enjoy this hearty, protein-packed twist on shepherd's pie.