YOUR SOLIN GENERATED RECIPE
Lentil Shepherd's Pie with Root Vegetable Mash
Savory lentils and crumbled tofu simmered in a rich herb gravy, topped with a creamy, protein-packed root vegetable mash that develops a golden, velvety crust.
INGREDIENTS
0.5 cup cooked brown lentils
4 oz firm tofu
0.5 cup non-fat Greek yogurt
4 tbsp nutritional yeast
0.25 medium russet potato
0.25 cup parsnip
0.25 cup frozen peas
0.25 cup diced carrots
0.25 cup diced yellow onion
0.25 tsp olive oil
0.5 cup vegetable broth
1 tbsp tomato paste
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Preheat your oven broiler to high.
Place the cubed russet potato and parsnip in a pot of boiling water and cook for 12-15 minutes until tender.
Drain the vegetables and mash them thoroughly with the Greek yogurt and 2 tablespoons of the nutritional yeast until smooth.
Heat the olive oil in a large skillet over medium heat and sauté the onion, carrots, and garlic for 5 minutes until softened.
Crumble the firm tofu into the skillet and add the cooked lentils, stirring to combine.
Stir in the tomato paste, vegetable broth, thyme, sea salt, and black pepper, simmering for 5-7 minutes until the liquid reduces into a thick gravy.
Mix in the frozen peas and the remaining 2 tablespoons of nutritional yeast for added savory depth.
Transfer the lentil and tofu mixture to a small oven-safe baking dish and spread the root vegetable mash evenly over the top.
Place the dish under the broiler for 3-5 minutes until the peaks of the mash are golden brown and slightly crisp.