YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Shepherd's Pie
Savory lentils and garden vegetables simmered in a rich herb gravy, topped with a creamy, protein-packed potato mash that browns to a golden finish.
INGREDIENTS
1 cup cooked brown lentils
0.5 medium yellow potato
0.5 cup nonfat Greek yogurt
2 tbsp nutritional yeast
0.5 cup frozen peas
0.25 cup diced carrots
0.25 cup diced mushrooms
0.25 cup diced onion
1 tsp extra virgin olive oil
0.5 cup low-sodium vegetable broth
1 tbsp tomato paste
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
PREPARATION
Preheat oven to 400°F (200°C).
Peel and chop the potato into chunks, then boil in salted water until tender, about 15 minutes.
While the potato boils, heat the olive oil in a large skillet over medium heat.
Sauté the diced onion, carrots, and mushrooms until the vegetables are softened and fragrant.
Stir in the tomato paste, dried thyme, sea salt, and black pepper, cooking for 1 minute.
Add the cooked lentils, frozen peas, and vegetable broth to the skillet; simmer until the liquid reduces slightly.
Drain the cooked potatoes and return them to the pot.
Mash the potatoes with the Greek yogurt and nutritional yeast until smooth and creamy.
Transfer the lentil and vegetable mixture to a small oven-safe baking dish.
Spread the mashed potato mixture evenly over the top and bake for 15-20 minutes until the top is golden.