Savory 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.

Savory Lentil Shepherd's Pie with Creamy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Savory Lentil Shepherd's Pie with Creamy Sweet Potato Topping

A comforting, hearty dish reinvented in a vegetarian style, this Savory Lentil Shepherd's Pie features a richly spiced lentil and tempeh filling studded with carrots, peas, and onions, topped with a silky mashed sweet potato crust subtly enhanced with garlic and fresh herbs. Perfectly balanced to satisfy both your taste buds and nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

587kcal
Protein
39.4g
Fat
10.0g
Carbs
94g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

2.5 ounces Tempeh (70g)

1 medium Sweet Potato (114g)

1 medium Carrot (61g)

1/3 cup Green Peas (~50g)

1 small Onion (70g)

1 tablespoon Tomato Paste (15g)

1/3 teaspoon Olive Oil (~1.7g)

2 cloves Garlic

Fresh Thyme & Rosemary to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    In a pan over medium heat, warm the olive oil and sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

  • 3

    Add the diced carrot and cook for another 3 minutes.

  • 4

    Crumble the tempeh into the pan and stir in the tomato paste. Cook for an additional 2 minutes to allow the tempeh to brown slightly.

  • 5

    Stir in the cooked lentils, green peas, and add a pinch of thyme and rosemary. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes to meld the flavors.

  • 6

    While the filling simmers, peel and cube the sweet potato. Boil the cubes in lightly salted water until tender, about 10 minutes.

  • 7

    Drain the sweet potato and mash it until smooth. Adjust seasoning if needed.

  • 8

    Spread the lentil-tempeh mixture evenly in an ovenproof dish. Gently layer the mashed sweet potato on top, using a spatula to smooth the surface.

  • 9

    Bake in the preheated oven for 15-20 minutes until heated through and the top begins to turn slightly golden.

  • 10

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

Savory 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.

Savory Lentil Shepherd's Pie with Creamy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Savory Lentil Shepherd's Pie with Creamy Sweet Potato Topping

A comforting, hearty dish reinvented in a vegetarian style, this Savory Lentil Shepherd's Pie features a richly spiced lentil and tempeh filling studded with carrots, peas, and onions, topped with a silky mashed sweet potato crust subtly enhanced with garlic and fresh herbs. Perfectly balanced to satisfy both your taste buds and nutritional goals.

NUTRITION

587kcal
Protein
39.4g
Fat
10.0g
Carbs
94g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

2.5 ounces Tempeh (70g)

1 medium Sweet Potato (114g)

1 medium Carrot (61g)

1/3 cup Green Peas (~50g)

1 small Onion (70g)

1 tablespoon Tomato Paste (15g)

1/3 teaspoon Olive Oil (~1.7g)

2 cloves Garlic

Fresh Thyme & Rosemary to taste

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    In a pan over medium heat, warm the olive oil and sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

  • 3

    Add the diced carrot and cook for another 3 minutes.

  • 4

    Crumble the tempeh into the pan and stir in the tomato paste. Cook for an additional 2 minutes to allow the tempeh to brown slightly.

  • 5

    Stir in the cooked lentils, green peas, and add a pinch of thyme and rosemary. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes to meld the flavors.

  • 6

    While the filling simmers, peel and cube the sweet potato. Boil the cubes in lightly salted water until tender, about 10 minutes.

  • 7

    Drain the sweet potato and mash it until smooth. Adjust seasoning if needed.

  • 8

    Spread the lentil-tempeh mixture evenly in an ovenproof dish. Gently layer the mashed sweet potato on top, using a spatula to smooth the surface.

  • 9

    Bake in the preheated oven for 15-20 minutes until heated through and the top begins to turn slightly golden.

  • 10

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