YOUR SOLIN GENERATED RECIPE
Savory Lentil Shepherd's Pie with Root Vegetables
Hearty lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety cauliflower-potato mash for a comforting, protein-packed finish.
INGREDIENTS
0.75 cup cooked brown lentils
0.75 cup non-fat Greek yogurt
0.5 medium Yukon gold potato
1 cup cauliflower florets
0.25 cup frozen green peas
0.25 cup carrots
0.25 cup yellow onion
2 cloves garlic
0.25 cup nutritional yeast
1 tbsp tomato paste
0.5 cup low-sodium vegetable broth
1 tsp dried thyme
0.5 tsp sea salt
0.5 tsp black pepper
1 tsp avocado oil
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and chop the Yukon gold potato and cauliflower florets into small, uniform chunks.
Place the potato and cauliflower in a pot of boiling water and cook for 12-15 minutes until very tender.
While the vegetables boil, heat the avocado oil in a large skillet over medium heat and sauté the onion, carrots, and garlic until softened.
Stir in the cooked lentils, tomato paste, vegetable broth, dried thyme, sea salt, and black pepper.
Add the frozen green peas to the skillet and simmer the mixture for 5-7 minutes until the liquid has reduced into a thick gravy.
Drain the cooked potato and cauliflower thoroughly, then return them to the warm pot.
Add the non-fat Greek yogurt and nutritional yeast to the pot, mashing until the mixture is velvety and smooth.
Transfer the lentil and vegetable mixture into a small baking dish or individual oven-safe ramekins.
Spread the cauliflower-potato mash evenly over the top, using a fork to create decorative peaks that will brown in the oven.
Bake for 15-20 minutes until the filling is bubbling and the topping is lightly golden on the edges.