Lentil Shepherd's Pie with Root Vegetable Mash

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

Lentil Shepherd's Pie with Root Vegetable Mash

YOUR SOLIN GENERATED RECIPE

Lentil Shepherd's Pie with Root Vegetable Mash

Savoury lentils and garden vegetables simmered in a rich herb gravy, topped with a velvety sweet potato and cauliflower mash that develops a golden crust when baked.

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NUTRITION

536kcal
Protein
54.0g
Fat
2.2g
Carbs
90.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 tbsp tomato paste

0.5 cup vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.5 tsp black pepper

0.5 medium sweet potato

1 cup cauliflower florets

0.5 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1 tsp garlic powder

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PREPARATION

  • 1

    Peel and cube the sweet potato; steam with cauliflower florets until very tender.

  • 2

    While vegetables steam, sauté the onion, carrots, and celery in a splash of vegetable broth until softened.

  • 3

    Stir in the tomato paste, thyme, rosemary, salt, pepper, and cooked lentils until well combined.

  • 4

    Add the remaining vegetable broth and simmer for 5-7 minutes until the liquid thickens into a light gravy.

  • 5

    Mash the steamed sweet potato and cauliflower with Greek yogurt, nutritional yeast, and garlic powder until smooth and creamy.

  • 6

    Transfer the lentil mixture to a small baking dish and spread the root vegetable mash evenly over the top.

  • 7

    Bake at 400°F (200°C) for 15-20 minutes until the edges are bubbling and the topping is slightly firm and golden.

Lentil Shepherd's Pie with Root Vegetable Mash

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

Lentil Shepherd's Pie with Root Vegetable Mash

YOUR SOLIN GENERATED RECIPE

Lentil Shepherd's Pie with Root Vegetable Mash

Savoury lentils and garden vegetables simmered in a rich herb gravy, topped with a velvety sweet potato and cauliflower mash that develops a golden crust when baked.

NUTRITION

536kcal
Protein
54.0g
Fat
2.2g
Carbs
90.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 tbsp tomato paste

0.5 cup vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.5 tsp black pepper

0.5 medium sweet potato

1 cup cauliflower florets

0.5 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1 tsp garlic powder

PREPARATION

  • 1

    Peel and cube the sweet potato; steam with cauliflower florets until very tender.

  • 2

    While vegetables steam, sauté the onion, carrots, and celery in a splash of vegetable broth until softened.

  • 3

    Stir in the tomato paste, thyme, rosemary, salt, pepper, and cooked lentils until well combined.

  • 4

    Add the remaining vegetable broth and simmer for 5-7 minutes until the liquid thickens into a light gravy.

  • 5

    Mash the steamed sweet potato and cauliflower with Greek yogurt, nutritional yeast, and garlic powder until smooth and creamy.

  • 6

    Transfer the lentil mixture to a small baking dish and spread the root vegetable mash evenly over the top.

  • 7

    Bake at 400°F (200°C) for 15-20 minutes until the edges are bubbling and the topping is slightly firm and golden.