YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Roasted Vegetable Shepherd's Pie with Creamy Sweet Potato Topping
Enjoy a comforting take on shepherd's pie with a robust lentil and vegetable filling, enhanced by tender bits of firm tofu and a silky mashed sweet potato topping. This dish brings warmth and wholesome flavors to your plate, offering a satisfying meal that's both hearty and nutritious.
INGREDIENTS
1 cup Cooked Lentils (198g)
1/2 cup Diced Carrots (65g)
1/2 cup Diced Celery (50g)
1/2 cup Diced Mushrooms (35g)
1/2 cup Diced Tomatoes (90g)
2/3 tablespoon Olive Oil (9g)
1/2 cup Cubed Tofu (126g)
1/2 cup Mashed Sweet Potato (100g)
1/4 cup Unsweetened Almond Milk (60g)
PREPARATION
Preheat your oven to 375°F.
In a non-stick pan over medium heat, warm the olive oil. Add diced carrots, celery, and mushrooms, and sauté until they begin to soften, about 4-5 minutes.
Stir in the diced tomatoes and cooked lentils. Gently fold in the cubed tofu. Season with salt and pepper to taste, and let the mixture simmer for another 5 minutes, allowing the flavors to meld.
Transfer the lentil and vegetable filling into a small baking dish, spreading it evenly.
In a separate bowl, mix the mashed sweet potato with unsweetened almond milk until the topping becomes creamy and smooth. Season lightly with salt and pepper if desired.
Spread the sweet potato topping evenly over the lentil mixture, ensuring complete coverage.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping begins to set and edges turn slightly crispy.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty, protein-packed shepherd's pie!