Hearty Lentil Shepherd's Pie with Creamy Cauliflower Topping

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

Hearty Lentil Shepherd's Pie with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Shepherd's Pie with Creamy Cauliflower Topping

Enjoy a comforting yet vibrant twist on the classic shepherd's pie with protein-packed lentils and crumbled tempeh, perfectly complemented by a smooth cauliflower mash topping. This dish marries the earthiness of lentils with a medley of hearty vegetables and aromatic herbs, delivering a warm and satisfying meal that works wonderfully for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

564kcal
Protein
46.6g
Fat
13.6g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Green Lentils

100g crumbled Tempeh

1 medium Carrot, diced

1 stalk Celery, diced

1/4 medium Onion, diced

2 cloves Garlic, minced

2 tbsp Tomato Paste

1 cup Riced Cauliflower

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large skillet over medium heat, drizzle a small amount of olive oil if desired (or a splash of water for a no-oil option) and sauté the diced onion, garlic, carrot, and celery until they start to soften, about 5 minutes.

  • 3

    Add the crumbled tempeh to the skillet and cook for another 3-4 minutes, stirring to lightly brown the tempeh.

  • 4

    Stir in the cooked green lentils and tomato paste along with dried thyme and rosemary. Season with salt and pepper and let the mixture simmer on low heat for about 5-7 minutes so that the flavors meld together.

  • 5

    Meanwhile, prepare the cauliflower topping by steaming or microwaving the riced cauliflower until very tender, about 4-5 minutes. Transfer the cauliflower to a bowl, add unsweetened almond milk and nutritional yeast, and mash or blend until creamy. Adjust seasonings with salt and pepper as needed.

  • 6

    Spread the lentil and tempeh mixture evenly in a small baking dish. Gently dollop and then spread the creamy cauliflower mash over the top.

  • 7

    Place the dish in the oven and bake for about 15 minutes, allowing the flavors to combine and the topping to set slightly.

  • 8

    Remove from the oven, allow to cool for a few minutes, and then serve your hearty lentil shepherd's pie warm.

Hearty Lentil Shepherd's Pie with Creamy Cauliflower Topping

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

Hearty Lentil Shepherd's Pie with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Shepherd's Pie with Creamy Cauliflower Topping

Enjoy a comforting yet vibrant twist on the classic shepherd's pie with protein-packed lentils and crumbled tempeh, perfectly complemented by a smooth cauliflower mash topping. This dish marries the earthiness of lentils with a medley of hearty vegetables and aromatic herbs, delivering a warm and satisfying meal that works wonderfully for breakfast, lunch, or dinner.

NUTRITION

564kcal
Protein
46.6g
Fat
13.6g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Green Lentils

100g crumbled Tempeh

1 medium Carrot, diced

1 stalk Celery, diced

1/4 medium Onion, diced

2 cloves Garlic, minced

2 tbsp Tomato Paste

1 cup Riced Cauliflower

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large skillet over medium heat, drizzle a small amount of olive oil if desired (or a splash of water for a no-oil option) and sauté the diced onion, garlic, carrot, and celery until they start to soften, about 5 minutes.

  • 3

    Add the crumbled tempeh to the skillet and cook for another 3-4 minutes, stirring to lightly brown the tempeh.

  • 4

    Stir in the cooked green lentils and tomato paste along with dried thyme and rosemary. Season with salt and pepper and let the mixture simmer on low heat for about 5-7 minutes so that the flavors meld together.

  • 5

    Meanwhile, prepare the cauliflower topping by steaming or microwaving the riced cauliflower until very tender, about 4-5 minutes. Transfer the cauliflower to a bowl, add unsweetened almond milk and nutritional yeast, and mash or blend until creamy. Adjust seasonings with salt and pepper as needed.

  • 6

    Spread the lentil and tempeh mixture evenly in a small baking dish. Gently dollop and then spread the creamy cauliflower mash over the top.

  • 7

    Place the dish in the oven and bake for about 15 minutes, allowing the flavors to combine and the topping to set slightly.

  • 8

    Remove from the oven, allow to cool for a few minutes, and then serve your hearty lentil shepherd's pie warm.