YOUR SOLIN GENERATED RECIPE
Lentil Shepherd's Pie with Root Vegetable Mash
Hearty lentils and aromatic vegetables simmered in a savory gravy, topped with a creamy, golden-brown root vegetable mash.
INGREDIENTS
1 cup cooked brown lentils
4 tbsp nutritional yeast
0.25 cup plain non-fat Greek yogurt
0.5 medium parsnip
0.5 medium potato
0.5 medium onion
1 medium carrot
0.5 cup vegetable broth
1 tbsp tomato paste
0.5 tsp dried thyme
1 clove garlic
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F.
Peel and chop the parsnip and potato into small chunks, then boil in a pot of water until fork-tender.
While the roots boil, heat olive oil in a large skillet over medium heat and sauté the diced onion, carrot, and minced garlic until softened.
Stir in the tomato paste, dried thyme, and cooked lentils, then pour in the vegetable broth and simmer until the liquid has thickened into a gravy.
Drain the boiled parsnips and potatoes, then mash them thoroughly with the Greek yogurt and nutritional yeast until creamy.
Transfer the lentil filling to a baking dish, spread the root vegetable mash evenly over the top, and season with the sea salt and black pepper.
Bake for 15-20 minutes until the mash is golden-brown and the filling is bubbling around the edges.