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.

Lentil Shepherd's Pie with Creamy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Lentil Shepherd's Pie with Creamy Sweet Potato Topping

A hearty, comforting dish loaded with savory green lentils, aromatic vegetables, and a silky-sweet mashed sweet potato topping enhanced with a dollop of creamy Greek yogurt. This vibrant and nutritious take on a classic dish offers a perfect balance of textures and flavors, ideal for a wholesome dinner.

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NUTRITION

564kcal
Protein
35.4g
Fat
6.2g
Carbs
95.5g

SERVINGS

1 serving

INGREDIENTS

1 cup green lentils (200g)

1 medium sweet potato (150g)

1 medium carrot (61g)

1 celery stalk (40g)

1 small onion (70g)

2 garlic cloves (6g)

2 tbsp tomato paste (33g)

1/2 cup vegetable broth (120ml)

1 tsp olive oil (5g)

1/2 cup low-fat Greek yogurt (120g)

1/2 tsp dried thyme

1/2 tsp dried rosemary

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse the green lentils thoroughly and cook them in water until tender but not mushy, about 20-25 minutes. Drain and set aside.

  • 3

    Meanwhile, peel and cube the sweet potato. Boil or steam the cubes until soft, about 10-12 minutes.

  • 4

    In a large pan, heat the olive oil over medium heat. Sauté the chopped onion, carrot, celery, and minced garlic until the vegetables are soft and fragrant, about 5-7 minutes.

  • 5

    Stir in the tomato paste, dried thyme, and dried rosemary, and cook for an additional minute.

  • 6

    Add the cooked lentils and vegetable broth to the pan, mixing well. Let the mixture simmer for 3-4 minutes. Season with salt and pepper to taste.

  • 7

    Mash the boiled sweet potato until smooth. Fold in the low-fat Greek yogurt for a creamy topping. Adjust seasoning if necessary.

  • 8

    Transfer the lentil and vegetable mixture to an oven-safe baking dish. Spread the creamy sweet potato mash evenly over the top.

  • 9

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

  • 10

    Remove from the oven, let cool slightly, and serve warm.

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.

Lentil Shepherd's Pie with Creamy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Lentil Shepherd's Pie with Creamy Sweet Potato Topping

A hearty, comforting dish loaded with savory green lentils, aromatic vegetables, and a silky-sweet mashed sweet potato topping enhanced with a dollop of creamy Greek yogurt. This vibrant and nutritious take on a classic dish offers a perfect balance of textures and flavors, ideal for a wholesome dinner.

NUTRITION

564kcal
Protein
35.4g
Fat
6.2g
Carbs
95.5g

SERVINGS

1 serving

INGREDIENTS

1 cup green lentils (200g)

1 medium sweet potato (150g)

1 medium carrot (61g)

1 celery stalk (40g)

1 small onion (70g)

2 garlic cloves (6g)

2 tbsp tomato paste (33g)

1/2 cup vegetable broth (120ml)

1 tsp olive oil (5g)

1/2 cup low-fat Greek yogurt (120g)

1/2 tsp dried thyme

1/2 tsp dried rosemary

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse the green lentils thoroughly and cook them in water until tender but not mushy, about 20-25 minutes. Drain and set aside.

  • 3

    Meanwhile, peel and cube the sweet potato. Boil or steam the cubes until soft, about 10-12 minutes.

  • 4

    In a large pan, heat the olive oil over medium heat. Sauté the chopped onion, carrot, celery, and minced garlic until the vegetables are soft and fragrant, about 5-7 minutes.

  • 5

    Stir in the tomato paste, dried thyme, and dried rosemary, and cook for an additional minute.

  • 6

    Add the cooked lentils and vegetable broth to the pan, mixing well. Let the mixture simmer for 3-4 minutes. Season with salt and pepper to taste.

  • 7

    Mash the boiled sweet potato until smooth. Fold in the low-fat Greek yogurt for a creamy topping. Adjust seasoning if necessary.

  • 8

    Transfer the lentil and vegetable mixture to an oven-safe baking dish. Spread the creamy sweet potato mash evenly over the top.

  • 9

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

  • 10

    Remove from the oven, let cool slightly, and serve warm.