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

Lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety cauliflower-root mash that is golden and bubbling.

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NUTRITION

561kcal
Protein
43.3g
Fat
2.8g
Carbs
101g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Cooked brown lentils

6 tbsp Nutritional yeast

0.5 cup Frozen green peas

2 cup Cauliflower florets

0.5 cup Diced carrot

0.5 cup Diced celery

0.5 cup Diced yellow onion

2 clove Garlic

0.5 cup Low-sodium vegetable broth

1 tbsp Tomato paste

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Steam the cauliflower florets until they are very tender, approximately 12 to 15 minutes.

  • 3

    In a large skillet over medium heat, sauté the onion, carrot, and celery with a splash of vegetable broth until the vegetables begin to soften.

  • 4

    Mince the garlic and add it to the skillet along with the tomato paste, thyme, and rosemary, stirring for 1 minute until fragrant.

  • 5

    Stir in the cooked lentils, frozen peas, and the remaining vegetable broth; simmer for 5 minutes until the liquid has thickened slightly.

  • 6

    Transfer the steamed cauliflower to a food processor or bowl and blend with the nutritional yeast, sea salt, and black pepper until smooth and creamy.

  • 7

    Pour the lentil and vegetable mixture into a small baking dish and spread the cauliflower mash evenly over the top.

  • 8

    Bake for 15 to 20 minutes until the filling is bubbling and the cauliflower topping is lightly golden.

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

Lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety cauliflower-root mash that is golden and bubbling.

NUTRITION

561kcal
Protein
43.3g
Fat
2.8g
Carbs
101g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Cooked brown lentils

6 tbsp Nutritional yeast

0.5 cup Frozen green peas

2 cup Cauliflower florets

0.5 cup Diced carrot

0.5 cup Diced celery

0.5 cup Diced yellow onion

2 clove Garlic

0.5 cup Low-sodium vegetable broth

1 tbsp Tomato paste

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Steam the cauliflower florets until they are very tender, approximately 12 to 15 minutes.

  • 3

    In a large skillet over medium heat, sauté the onion, carrot, and celery with a splash of vegetable broth until the vegetables begin to soften.

  • 4

    Mince the garlic and add it to the skillet along with the tomato paste, thyme, and rosemary, stirring for 1 minute until fragrant.

  • 5

    Stir in the cooked lentils, frozen peas, and the remaining vegetable broth; simmer for 5 minutes until the liquid has thickened slightly.

  • 6

    Transfer the steamed cauliflower to a food processor or bowl and blend with the nutritional yeast, sea salt, and black pepper until smooth and creamy.

  • 7

    Pour the lentil and vegetable mixture into a small baking dish and spread the cauliflower mash evenly over the top.

  • 8

    Bake for 15 to 20 minutes until the filling is bubbling and the cauliflower topping is lightly golden.