Lentil and Vegetable Shepherd's Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Vegetable Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Shepherd's Pie

Sautéed lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety cauliflower-potato mash that is golden and crisp.

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NUTRITION

522kcal
Protein
51.7g
Fat
2.6g
Carbs
88.8g

SERVINGS

1 serving

INGREDIENTS

1 cups cooked brown lentils

0.25 cup frozen peas

0.13 medium gold potato

1.5 cups cauliflower florets

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

0.25 tsp olive oil

0.25 cup diced onion

0.5 cup diced carrots

1 clove minced garlic

1 tbsp tomato paste

0.5 cup vegetable broth

0.25 tsp dried thyme

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

    Place the chopped gold potato and cauliflower florets in a pot of boiling water and cook for 12-15 minutes until very tender.

  • 3

    While the vegetables boil, heat the olive oil in a large skillet over medium heat and sauté the diced onion, carrots, and minced garlic until softened.

  • 4

    Stir the cooked lentils, frozen peas, tomato paste, vegetable broth, dried thyme, sea salt, and black pepper into the skillet.

  • 5

    Simmer the lentil mixture for 5-7 minutes until the liquid has thickened into a rich gravy, then transfer the mixture to a small baking dish.

  • 6

    Drain the potato and cauliflower, then mash them thoroughly with the non-fat Greek yogurt and nutritional yeast until smooth and creamy.

  • 7

    Spread the cauliflower-potato mash evenly over the lentil base and use a fork to create decorative ridges on the surface.

  • 8

    Bake for 15-20 minutes until the topping is lightly browned and the filling is bubbling.

Lentil and Vegetable Shepherd's Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Vegetable Shepherd's Pie

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Shepherd's Pie

Sautéed lentils and garden vegetables simmered in a savory herb gravy, topped with a velvety cauliflower-potato mash that is golden and crisp.

NUTRITION

522kcal
Protein
51.7g
Fat
2.6g
Carbs
88.8g

SERVINGS

1 serving

INGREDIENTS

1 cups cooked brown lentils

0.25 cup frozen peas

0.13 medium gold potato

1.5 cups cauliflower florets

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

0.25 tsp olive oil

0.25 cup diced onion

0.5 cup diced carrots

1 clove minced garlic

1 tbsp tomato paste

0.5 cup vegetable broth

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Place the chopped gold potato and cauliflower florets in a pot of boiling water and cook for 12-15 minutes until very tender.

  • 3

    While the vegetables boil, heat the olive oil in a large skillet over medium heat and sauté the diced onion, carrots, and minced garlic until softened.

  • 4

    Stir the cooked lentils, frozen peas, tomato paste, vegetable broth, dried thyme, sea salt, and black pepper into the skillet.

  • 5

    Simmer the lentil mixture for 5-7 minutes until the liquid has thickened into a rich gravy, then transfer the mixture to a small baking dish.

  • 6

    Drain the potato and cauliflower, then mash them thoroughly with the non-fat Greek yogurt and nutritional yeast until smooth and creamy.

  • 7

    Spread the cauliflower-potato mash evenly over the lentil base and use a fork to create decorative ridges on the surface.

  • 8

    Bake for 15-20 minutes until the topping is lightly browned and the filling is bubbling.