Rich Lentil and Mushroom 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.

Rich Lentil and Mushroom Shepherd's Pie with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Rich Lentil and Mushroom Shepherd's Pie with Creamy Cauliflower Topping

Savor this hearty, plant-powered shepherd's pie featuring tender lentils and earthy mushrooms simmered with aromatic vegetables in a savory tomato base, crowned with a velvety cauliflower topping. Each bite delivers a comforting blend of robust flavors and satisfying textures perfect for a balanced dinner.

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NUTRITION

447kcal
Protein
32.8g
Fat
7.9g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils (198g)

1 cup Sliced Mushrooms (72g)

1/4 medium Onion (40g)

1 small Carrot (50g)

2 cloves Garlic (6g)

1 tbsp Tomato Paste (16g)

1/2 cup Vegetable Broth (120g)

1 cup Cauliflower Florets (107g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Olive Oil (5g)

2 tbsp Nutritional Yeast (16g)

Dried Thyme & Rosemary to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Rinse and cook the brown lentils until tender, then drain and set aside.

  • 3

    In a nonstick skillet, heat the olive oil over medium heat. Sauté the chopped onion and diced carrot until softened, then add the minced garlic and sliced mushrooms. Sauté until the mushrooms release their moisture and begin to brown.

  • 4

    Stir in the tomato paste and vegetable broth, then add the cooked lentils. Season with dried thyme and rosemary. Allow the mixture to simmer for about 5-7 minutes, letting the flavors meld and the liquid reduce slightly.

  • 5

    While the filling simmers, steam the cauliflower florets until very tender. Transfer the cauliflower to a blender or use a potato masher and add the unsweetened almond milk and nutritional yeast. Blend or mash until you achieve a creamy, smooth consistency. Adjust seasoning with a pinch of salt and pepper if desired.

  • 6

    Spread the lentil and mushroom filling evenly in an oven-safe dish. Dollop or gently spread the creamy cauliflower mixture over the top, creating a smooth layer.

  • 7

    Bake in the preheated oven for 15-20 minutes until the topping is slightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it cool slightly before serving. Enjoy your nourishing and comforting shepherd's pie!

Rich Lentil and Mushroom 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.

Rich Lentil and Mushroom Shepherd's Pie with Creamy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Rich Lentil and Mushroom Shepherd's Pie with Creamy Cauliflower Topping

Savor this hearty, plant-powered shepherd's pie featuring tender lentils and earthy mushrooms simmered with aromatic vegetables in a savory tomato base, crowned with a velvety cauliflower topping. Each bite delivers a comforting blend of robust flavors and satisfying textures perfect for a balanced dinner.

NUTRITION

447kcal
Protein
32.8g
Fat
7.9g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils (198g)

1 cup Sliced Mushrooms (72g)

1/4 medium Onion (40g)

1 small Carrot (50g)

2 cloves Garlic (6g)

1 tbsp Tomato Paste (16g)

1/2 cup Vegetable Broth (120g)

1 cup Cauliflower Florets (107g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Olive Oil (5g)

2 tbsp Nutritional Yeast (16g)

Dried Thyme & Rosemary to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Rinse and cook the brown lentils until tender, then drain and set aside.

  • 3

    In a nonstick skillet, heat the olive oil over medium heat. Sauté the chopped onion and diced carrot until softened, then add the minced garlic and sliced mushrooms. Sauté until the mushrooms release their moisture and begin to brown.

  • 4

    Stir in the tomato paste and vegetable broth, then add the cooked lentils. Season with dried thyme and rosemary. Allow the mixture to simmer for about 5-7 minutes, letting the flavors meld and the liquid reduce slightly.

  • 5

    While the filling simmers, steam the cauliflower florets until very tender. Transfer the cauliflower to a blender or use a potato masher and add the unsweetened almond milk and nutritional yeast. Blend or mash until you achieve a creamy, smooth consistency. Adjust seasoning with a pinch of salt and pepper if desired.

  • 6

    Spread the lentil and mushroom filling evenly in an oven-safe dish. Dollop or gently spread the creamy cauliflower mixture over the top, creating a smooth layer.

  • 7

    Bake in the preheated oven for 15-20 minutes until the topping is slightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it cool slightly before serving. Enjoy your nourishing and comforting shepherd's pie!