YOUR SOLIN GENERATED RECIPE
Hearty Lentil Shepherd's Pie with Creamy Cauliflower Topping
Savor this comforting shepherd's pie featuring a rich, hearty base of seasoned green lentils, diced carrots, celery, and onion, simmered with aromatic garlic and tomato paste. The luscious cauliflower mash blended with nonfat Greek yogurt creates a light, creamy topping that perfectly complements the filling, delivering a balance of texture, flavor, and wholesome nourishment.
INGREDIENTS
1.25 cups Cooked Green Lentils (~250g)
1 medium Carrot
1 Celery Stalk
1 small Onion
2 cloves Garlic
1 tablespoon Tomato Paste
1/2 cup Vegetable Broth
1 teaspoon Olive Oil
2 cups Cauliflower florets
1/2 cup Nonfat Greek Yogurt
Herbs & Seasonings to taste
PREPARATION
Preheat your oven to 375°F.
In a large pan, heat the olive oil over medium heat. Sauté the chopped onion, diced carrot, and sliced celery until they start to soften, about 5 minutes.
Add minced garlic and tomato paste, stirring for another minute until fragrant.
Stir in the cooked green lentils and vegetable broth. Season with dried thyme, rosemary, salt, and pepper. Allow the mixture to simmer for 5-7 minutes so the flavors meld together.
While the lentil mixture simmers, steam the cauliflower florets until tender, about 8-10 minutes.
Transfer the steamed cauliflower to a bowl and mash until smooth. Blend in the nonfat Greek yogurt and season with salt and pepper to taste.
Spread the lentil and vegetable base evenly in an oven-safe dish. Top with the creamy cauliflower mash, smoothing it evenly over the surface.
Place the dish in the oven and bake for 15-20 minutes until the topping is slightly golden and the filling is bubbly.
Remove from the oven and let it rest for a few minutes before serving.