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

Hearty lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety parsnip and cauliflower mash that crisps beautifully in the oven.

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NUTRITION

481kcal
Protein
41.4g
Fat
2.6g
Carbs
81.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked brown lentils

0.25 cup Frozen green peas

1 medium Carrot

0.5 medium Yellow onion

2 cloves Garlic

1 tbsp Tomato paste

0.5 cup Low-sodium vegetable broth

0.5 medium Parsnip

1 cup Cauliflower florets

0.5 cup Non-fat Greek yogurt

3 tbsp Nutritional yeast

1 tsp Dried thyme

1 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Peel and chop the parsnip and cauliflower into small pieces; steam until very tender, about 12 minutes.

  • 3

    While steaming, sauté diced onion and carrot in a large skillet with a splash of vegetable broth until softened.

  • 4

    Stir in minced garlic, tomato paste, thyme, and rosemary, cooking for 1 minute until fragrant.

  • 5

    Add cooked lentils, peas, and remaining vegetable broth to the skillet; simmer for 5 minutes until the liquid reduces slightly.

  • 6

    Mash the steamed parsnip and cauliflower with Greek yogurt, nutritional yeast, salt, and pepper until smooth and creamy.

  • 7

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

  • 8

    Bake for 15-20 minutes until the filling is bubbly and the mash develops a golden, slightly crisp crust.

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

Hearty lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety parsnip and cauliflower mash that crisps beautifully in the oven.

NUTRITION

481kcal
Protein
41.4g
Fat
2.6g
Carbs
81.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked brown lentils

0.25 cup Frozen green peas

1 medium Carrot

0.5 medium Yellow onion

2 cloves Garlic

1 tbsp Tomato paste

0.5 cup Low-sodium vegetable broth

0.5 medium Parsnip

1 cup Cauliflower florets

0.5 cup Non-fat Greek yogurt

3 tbsp Nutritional yeast

1 tsp Dried thyme

1 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Peel and chop the parsnip and cauliflower into small pieces; steam until very tender, about 12 minutes.

  • 3

    While steaming, sauté diced onion and carrot in a large skillet with a splash of vegetable broth until softened.

  • 4

    Stir in minced garlic, tomato paste, thyme, and rosemary, cooking for 1 minute until fragrant.

  • 5

    Add cooked lentils, peas, and remaining vegetable broth to the skillet; simmer for 5 minutes until the liquid reduces slightly.

  • 6

    Mash the steamed parsnip and cauliflower with Greek yogurt, nutritional yeast, salt, and pepper until smooth and creamy.

  • 7

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

  • 8

    Bake for 15-20 minutes until the filling is bubbly and the mash develops a golden, slightly crisp crust.