YOUR SOLIN GENERATED RECIPE
Hearty Lentil Shepherd's Pie with Creamy Cauliflower Topping
Enjoy a comforting twist on a classic dish with a rich lentil and chickpea base, mixed with aromatic diced vegetables and a velvety cauliflower topping. This dish delivers hearty textures and a satisfying blend of savory flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
1.25 cups cooked Green Lentils (248g)
0.5 cup cooked Chickpeas (82g)
1 cup Cauliflower Florets (107g)
0.5 cup diced Carrot (64g)
0.25 cup diced Onion (40g)
0.25 cup diced Celery (30g)
1 clove minced Garlic (3g)
1 tbsp Tomato Paste (16g)
1 tsp Olive Oil (4.5g)
PREPARATION
Preheat your oven to 400°F (200°C).
In a skillet over medium heat, warm the olive oil. Add diced onion, celery, carrot, and minced garlic; sauté until softened, about 3-4 minutes.
Stir in the tomato paste and cook for an additional minute to deepen the flavors.
Add the cooked lentils and chickpeas to the skillet, stirring well to combine. Let the mixture simmer for 3-4 minutes to meld the flavors. Season with salt, pepper, and your preferred herbs like thyme or rosemary to taste.
Transfer the lentil and chickpea mixture into an oven-safe dish, spreading evenly.
Steam or lightly boil the cauliflower florets until very tender (about 8 minutes). Then mash the cauliflower until creamy; season lightly with salt and pepper.
Spread the creamy mashed cauliflower over the lentil mixture, smoothing the top with a spatula to fully cover the filling.
Bake in the preheated oven for 15 minutes to allow the flavors to combine and the topping to set.
Remove from the oven and let cool slightly before serving. Enjoy your hearty, nutritious shepherd's pie!