YOUR SOLIN GENERATED RECIPE
Hearty Lentil Shepherd's Pie with Root Vegetable Mash
Lentils and mushrooms simmered in a savory balsamic-thyme gravy, topped with a velvety nutritional yeast-infused cauliflower mash that browns beautifully in the oven.
INGREDIENTS
1 cup cooked brown lentils
0.75 cup frozen green peas
1 cup sliced cremini mushrooms
0.5 cup diced yellow onion
0.5 cup diced carrots
2 clove garlic
2 cup cauliflower florets
4 tbsp nutritional yeast
1 tbsp balsamic vinegar
1 tsp dried thyme
0.5 cup vegetable broth
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Steam the cauliflower florets in a basket over boiling water until very tender, approximately 10-12 minutes.
In a large skillet, sauté the diced onion, carrots, and sliced mushrooms over medium heat with a splash of water or broth to prevent sticking until softened.
Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.
Add the cooked lentils, frozen peas, vegetable broth, and balsamic vinegar to the skillet, stirring to combine.
Simmer the mixture for 5-7 minutes until the liquid has reduced slightly and created a light, savory gravy.
Place the steamed cauliflower in a food processor or bowl and mash with the nutritional yeast, sea salt, and black pepper until smooth and creamy.
Transfer the lentil and vegetable filling into a 9-inch baking dish, spreading it into an even layer.
Top the filling with the cauliflower mash, smoothing it with a spatula, and bake for 15-20 minutes until the edges are bubbling and the top is lightly golden.