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

A comforting, savory shepherd's pie that features a robust lentil and veggie base crowned with a velvety cauliflower topping enhanced with a touch of Greek yogurt for creaminess. Perfectly balanced in protein and calories for a healthy, satisfying meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
36g
Fat
6.6g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

200g cooked Lentils

150g Cauliflower

100g Plain Nonfat Greek Yogurt

50g Carrot

50g Green Peas

30g Celery

50g Onion

3g Garlic

1 tbsp Tomato Paste

1 tsp Olive Oil

Salt, Pepper, and Thyme to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a skillet, heat the olive oil over medium heat and sauté the chopped onion, garlic, celery, and carrot until softened, about 5-7 minutes.

  • 3

    Add the tomato paste and a pinch each of salt, pepper, and thyme, stirring until well combined.

  • 4

    Stir in the cooked lentils and peas, allowing the flavors to meld for another 3-4 minutes. Adjust seasoning as needed.

  • 5

    Transfer the lentil and vegetable mixture to a small oven-safe baking dish.

  • 6

    For the creamy topping, steam or boil the cauliflower until very tender, about 8-10 minutes. Drain well.

  • 7

    Mash the cauliflower with the Greek yogurt, adding a little salt and pepper to taste until you achieve a smooth, creamy consistency.

  • 8

    Spread the cauliflower mixture evenly over the lentil base in the baking dish.

  • 9

    Place the dish in the preheated oven and bake for 15 minutes, until the topping is slightly golden and the filling is bubbly.

  • 10

    Remove from the oven and let sit for a few minutes before serving to allow the layers to set.

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

A comforting, savory shepherd's pie that features a robust lentil and veggie base crowned with a velvety cauliflower topping enhanced with a touch of Greek yogurt for creaminess. Perfectly balanced in protein and calories for a healthy, satisfying meal.

NUTRITION

476kcal
Protein
36g
Fat
6.6g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

200g cooked Lentils

150g Cauliflower

100g Plain Nonfat Greek Yogurt

50g Carrot

50g Green Peas

30g Celery

50g Onion

3g Garlic

1 tbsp Tomato Paste

1 tsp Olive Oil

Salt, Pepper, and Thyme to taste

PREPARATION

  • 1

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

  • 2

    In a skillet, heat the olive oil over medium heat and sauté the chopped onion, garlic, celery, and carrot until softened, about 5-7 minutes.

  • 3

    Add the tomato paste and a pinch each of salt, pepper, and thyme, stirring until well combined.

  • 4

    Stir in the cooked lentils and peas, allowing the flavors to meld for another 3-4 minutes. Adjust seasoning as needed.

  • 5

    Transfer the lentil and vegetable mixture to a small oven-safe baking dish.

  • 6

    For the creamy topping, steam or boil the cauliflower until very tender, about 8-10 minutes. Drain well.

  • 7

    Mash the cauliflower with the Greek yogurt, adding a little salt and pepper to taste until you achieve a smooth, creamy consistency.

  • 8

    Spread the cauliflower mixture evenly over the lentil base in the baking dish.

  • 9

    Place the dish in the preheated oven and bake for 15 minutes, until the topping is slightly golden and the filling is bubbly.

  • 10

    Remove from the oven and let sit for a few minutes before serving to allow the layers to set.