YOUR SOLIN GENERATED RECIPE
Hearty Lentil Shepherd's Pie with Creamy Mashed Sweet Potato Topping
Savor a comforting bowl of hearty lentil shepherd's pie, where a rich, savory medley of lentils and garden vegetables is crowned by a silky, creamy mashed sweet potato topping. This dish marries tender lentils, vibrant carrots, celery, and onion with aromatic thyme and rosemary, perfectly finished with a natural tomato essence, making for a satisfying meal that warms the soul.
INGREDIENTS
1 cup Cooked Brown Lentils (198g)
1/2 cup Shelled Edamame (75g)
1/2 medium Onion (55g)
1 small Carrot (50g)
1 stalk Celery (40g)
1 tablespoon Tomato Paste (16g)
1/2 cup Vegetable Broth (120g)
1 teaspoon Fresh Thyme
1 teaspoon Fresh Rosemary
1 medium Sweet Potato (114g)
PREPARATION
Preheat your oven to 400°F if you plan to lightly brown the mashed sweet potato topping.
In a medium saucepan over medium heat, sauté the diced onion, carrot, and celery in a splash of water or a minimal amount of olive oil until softened, about 5 minutes.
Stir in the tomato paste, fresh thyme, and rosemary, cooking for an additional minute to release the flavors.
Add the cooked lentils and edamame along with the vegetable broth, and let it simmer for 5-7 minutes. Adjust the seasoning with salt and pepper as needed.
Meanwhile, peel and boil the sweet potato until tender, about 15-20 minutes. Drain and mash until smooth, lightly seasoning with salt and a touch of pepper.
Spread the lentil and vegetable mixture evenly in a baking dish. Dollop the mashed sweet potato on top and gently spread it to cover the filling.
(Optional) Place the dish in the preheated oven for 10 minutes to allow the topping to slightly brown and meld with the filling.
Serve warm and enjoy this hearty, balanced meal that comforts and nourishes every bite.