Hearty Lentil 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.

Hearty Lentil Shepherd's Pie with Creamy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Shepherd's Pie with Creamy Sweet Potato Topping

Enjoy a comforting, nutrient-dense take on a classic shepherd's pie, featuring a savory mix of lentils, tofu, and green peas nestled beneath a silky-sweet potato topping. This dish delivers a rich blend of earthy flavors, aromatic herbs, and a velvety finish that warms both body and soul.

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NUTRITION

634kcal
Protein
36.1g
Fat
10.2g
Carbs
106.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup green peas (80g)

1/2 block firm tofu (100g)

1 medium carrot

2 stalks celery

1 medium onion

2 tbsp tomato paste

1/2 cup low-sodium vegetable broth

1 medium sweet potato

2 tsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium pan, heat 1 teaspoon of olive oil over medium heat. Sauté diced onion, chopped carrot, and sliced celery until they soften, about 5-7 minutes.

  • 3

    Add tomato paste, dried thyme, and rosemary to the veggies, stirring well to combine.

  • 4

    Stir in the cooked lentils, green peas, and crumbled firm tofu. Pour in the vegetable broth and simmer for an additional 5 minutes. Season with salt and pepper to taste.

  • 5

    Meanwhile, bake the sweet potato until tender (about 30-40 minutes) or microwave until soft. Once cooked, peel and mash the sweet potato with the remaining olive oil, adding a pinch of salt if desired.

  • 6

    Spread the lentil and vegetable mixture evenly in a baking dish. Top with the mashed sweet potato, smoothing it out evenly.

  • 7

    Bake in the preheated oven for 15-20 minutes to allow the flavors to meld and the top to get slightly crispy.

  • 8

    Remove from oven, let cool for a few minutes, and serve warm.

Hearty Lentil 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.

Hearty Lentil Shepherd's Pie with Creamy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Shepherd's Pie with Creamy Sweet Potato Topping

Enjoy a comforting, nutrient-dense take on a classic shepherd's pie, featuring a savory mix of lentils, tofu, and green peas nestled beneath a silky-sweet potato topping. This dish delivers a rich blend of earthy flavors, aromatic herbs, and a velvety finish that warms both body and soul.

NUTRITION

634kcal
Protein
36.1g
Fat
10.2g
Carbs
106.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup green peas (80g)

1/2 block firm tofu (100g)

1 medium carrot

2 stalks celery

1 medium onion

2 tbsp tomato paste

1/2 cup low-sodium vegetable broth

1 medium sweet potato

2 tsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium pan, heat 1 teaspoon of olive oil over medium heat. Sauté diced onion, chopped carrot, and sliced celery until they soften, about 5-7 minutes.

  • 3

    Add tomato paste, dried thyme, and rosemary to the veggies, stirring well to combine.

  • 4

    Stir in the cooked lentils, green peas, and crumbled firm tofu. Pour in the vegetable broth and simmer for an additional 5 minutes. Season with salt and pepper to taste.

  • 5

    Meanwhile, bake the sweet potato until tender (about 30-40 minutes) or microwave until soft. Once cooked, peel and mash the sweet potato with the remaining olive oil, adding a pinch of salt if desired.

  • 6

    Spread the lentil and vegetable mixture evenly in a baking dish. Top with the mashed sweet potato, smoothing it out evenly.

  • 7

    Bake in the preheated oven for 15-20 minutes to allow the flavors to meld and the top to get slightly crispy.

  • 8

    Remove from oven, let cool for a few minutes, and serve warm.