Hearty Lentil Shepherd's Pie with Root Vegetables

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

Hearty Lentil Shepherd's Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Shepherd's Pie with Root Vegetables

Sautéed lentils and savory seitan simmered in a rich mushroom gravy, topped with a velvety cauliflower-potato mash and baked until golden.

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NUTRITION

792kcal
Protein
96.1g
Fat
9.5g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked brown lentils

3 oz Seitan

0.5 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Frozen peas

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.5 cup Low-sodium vegetable broth

1 tbsp Tomato paste

1.5 cups Cauliflower florets

0.25 cup Yukon Gold potato

2 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 clove Garlic

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Place cauliflower florets and diced potato in a steamer basket over boiling water and steam for 12-15 minutes until very tender.

  • 3

    Heat olive oil in a large skillet over medium heat and add onion, carrots, and mushrooms, sautéing for 6-8 minutes until softened.

  • 4

    Stir in minced garlic, thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.

  • 5

    Add chopped seitan, cooked lentils, tomato paste, and vegetable broth to the skillet and simmer for 5 minutes until the liquid thickens into a light gravy.

  • 6

    Stir in the frozen peas and remove the skillet from heat.

  • 7

    Mash the steamed cauliflower and potato with nutritional yeast until smooth and velvety.

  • 8

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

  • 9

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

Hearty Lentil Shepherd's Pie with Root Vegetables

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

Hearty Lentil Shepherd's Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Shepherd's Pie with Root Vegetables

Sautéed lentils and savory seitan simmered in a rich mushroom gravy, topped with a velvety cauliflower-potato mash and baked until golden.

NUTRITION

792kcal
Protein
96.1g
Fat
9.5g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked brown lentils

3 oz Seitan

0.5 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Frozen peas

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.5 cup Low-sodium vegetable broth

1 tbsp Tomato paste

1.5 cups Cauliflower florets

0.25 cup Yukon Gold potato

2 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 clove Garlic

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Place cauliflower florets and diced potato in a steamer basket over boiling water and steam for 12-15 minutes until very tender.

  • 3

    Heat olive oil in a large skillet over medium heat and add onion, carrots, and mushrooms, sautéing for 6-8 minutes until softened.

  • 4

    Stir in minced garlic, thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.

  • 5

    Add chopped seitan, cooked lentils, tomato paste, and vegetable broth to the skillet and simmer for 5 minutes until the liquid thickens into a light gravy.

  • 6

    Stir in the frozen peas and remove the skillet from heat.

  • 7

    Mash the steamed cauliflower and potato with nutritional yeast until smooth and velvety.

  • 8

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

  • 9

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