Rich Lentil and Vegetable Shepherd's Pie with Creamy Sweet Potato Topping

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

Rich Lentil and Vegetable Shepherd's Pie with Creamy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Rich Lentil and Vegetable Shepherd's Pie with Creamy Sweet Potato Topping

Enjoy a hearty and nourishing Shepherd’s Pie that marries protein-packed lentils and tofu with a medley of vibrant vegetables, all crowned by a velvety mashed sweet potato topping. This savory dish is full of textures and rich flavors, perfect for any time of the day.

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NUTRITION

554kcal
Protein
34.2g
Fat
11.3g
Carbs
84.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

1/2 cup firm tofu (126g)

1/2 cup diced carrot (65g)

1/2 cup diced celery (50g)

1/2 cup chopped onion (80g)

1/2 cup diced tomatoes (120g)

1/2 cup sliced mushrooms (35g)

1 teaspoon olive oil (5g)

1/2 cup mashed sweet potato (100g)

1/4 cup unsweetened almond milk (60g)

1 clove minced garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add the minced garlic, chopped onions, carrots, celery, and mushrooms. Sauté until the vegetables soften, about 5 minutes.

  • 3

    Stir in the diced tomatoes and add the cooked green lentils and cubed tofu. Season with salt, pepper, and your preferred herbs such as thyme or rosemary. Allow the mixture to simmer for 5 minutes to meld the flavors.

  • 4

    Transfer the lentil, tofu, and vegetable mixture into a small baking dish, spreading it evenly.

  • 5

    In a small saucepan, combine the mashed sweet potato with unsweetened almond milk. Warm over low heat stirring until smooth and creamy. Adjust seasoning if necessary.

  • 6

    Spread the creamy sweet potato mixture evenly over the lentil filling in the baking dish.

  • 7

    Place the dish in the preheated oven and bake for 20 minutes until the topping is slightly golden and the filling is heated through.

  • 8

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

Rich Lentil and Vegetable Shepherd's Pie with Creamy Sweet Potato Topping

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

Rich Lentil and Vegetable Shepherd's Pie with Creamy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Rich Lentil and Vegetable Shepherd's Pie with Creamy Sweet Potato Topping

Enjoy a hearty and nourishing Shepherd’s Pie that marries protein-packed lentils and tofu with a medley of vibrant vegetables, all crowned by a velvety mashed sweet potato topping. This savory dish is full of textures and rich flavors, perfect for any time of the day.

NUTRITION

554kcal
Protein
34.2g
Fat
11.3g
Carbs
84.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

1/2 cup firm tofu (126g)

1/2 cup diced carrot (65g)

1/2 cup diced celery (50g)

1/2 cup chopped onion (80g)

1/2 cup diced tomatoes (120g)

1/2 cup sliced mushrooms (35g)

1 teaspoon olive oil (5g)

1/2 cup mashed sweet potato (100g)

1/4 cup unsweetened almond milk (60g)

1 clove minced garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add the minced garlic, chopped onions, carrots, celery, and mushrooms. Sauté until the vegetables soften, about 5 minutes.

  • 3

    Stir in the diced tomatoes and add the cooked green lentils and cubed tofu. Season with salt, pepper, and your preferred herbs such as thyme or rosemary. Allow the mixture to simmer for 5 minutes to meld the flavors.

  • 4

    Transfer the lentil, tofu, and vegetable mixture into a small baking dish, spreading it evenly.

  • 5

    In a small saucepan, combine the mashed sweet potato with unsweetened almond milk. Warm over low heat stirring until smooth and creamy. Adjust seasoning if necessary.

  • 6

    Spread the creamy sweet potato mixture evenly over the lentil filling in the baking dish.

  • 7

    Place the dish in the preheated oven and bake for 20 minutes until the topping is slightly golden and the filling is heated through.

  • 8

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