Hearty Lentil and Vegetable Shepherd's Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lentil and Vegetable Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Shepherd's Pie

Hearty lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety, golden-brown nutritional yeast cauliflower mash.

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NUTRITION

477kcal
Protein
33.8g
Fat
3.2g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

0.33 cup frozen peas

0.5 cup diced carrots

0.5 cup diced onion

2 cloves minced garlic

1 tbsp tomato paste

0.5 cup low-sodium vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

2 cups cauliflower florets

4 tbsp nutritional yeast

1 tbsp unsweetened almond milk

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.

  • 3

    In a large skillet over medium heat, sauté the diced onion, carrots, and minced garlic with a splash of vegetable broth for 5 minutes until softened.

  • 4

    Stir in the cooked lentils, frozen peas, tomato paste, dried thyme, dried rosemary, and the remaining vegetable broth.

  • 5

    Simmer the mixture for 5-7 minutes until the liquid has thickened into a light gravy, then season with half of the sea salt and the black pepper.

  • 6

    Transfer the steamed cauliflower to a bowl and mash thoroughly with the nutritional yeast, almond milk, and the remaining sea salt until smooth and creamy.

  • 7

    Spread the lentil mixture into a small baking dish and top with an even layer of the cauliflower mash.

  • 8

    Bake for 15-20 minutes until the topping is lightly golden and the filling is bubbling.

Hearty Lentil and Vegetable Shepherd's Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lentil and Vegetable Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Shepherd's Pie

Hearty lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety, golden-brown nutritional yeast cauliflower mash.

NUTRITION

477kcal
Protein
33.8g
Fat
3.2g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

0.33 cup frozen peas

0.5 cup diced carrots

0.5 cup diced onion

2 cloves minced garlic

1 tbsp tomato paste

0.5 cup low-sodium vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

2 cups cauliflower florets

4 tbsp nutritional yeast

1 tbsp unsweetened almond milk

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.

  • 3

    In a large skillet over medium heat, sauté the diced onion, carrots, and minced garlic with a splash of vegetable broth for 5 minutes until softened.

  • 4

    Stir in the cooked lentils, frozen peas, tomato paste, dried thyme, dried rosemary, and the remaining vegetable broth.

  • 5

    Simmer the mixture for 5-7 minutes until the liquid has thickened into a light gravy, then season with half of the sea salt and the black pepper.

  • 6

    Transfer the steamed cauliflower to a bowl and mash thoroughly with the nutritional yeast, almond milk, and the remaining sea salt until smooth and creamy.

  • 7

    Spread the lentil mixture into a small baking dish and top with an even layer of the cauliflower mash.

  • 8

    Bake for 15-20 minutes until the topping is lightly golden and the filling is bubbling.