YOUR SOLIN GENERATED RECIPE
Hearty Lentil Shepherd's Pie with Root Vegetables
Lentils and peas simmered in a savory herb gravy, topped with a creamy, golden-brown root vegetable mash for a comforting and nutrient-dense meal.
INGREDIENTS
0.33 cup dry green lentils
0.25 medium russet potato
0.5 medium carrot
0.25 cup yellow onion
0.5 cup frozen peas
0.5 cup non-fat Greek yogurt
3 tbsp nutritional yeast
0 tsp olive oil
1 clove garlic
1 tbsp tomato paste
0.5 tsp dried thyme
0.5 tsp sea salt
0.25 tsp black pepper
1 cup vegetable broth
PREPARATION
Peel and chop the potato and half of the carrot, then boil in a pot of water until fork-tender.
Drain the boiled vegetables and mash thoroughly with the Greek yogurt and nutritional yeast until the texture is smooth and creamy.
Finely dice the onion, garlic, and the remaining half of the carrot.
In a large skillet, heat the olive oil over medium heat and sauté the onion, garlic, and carrot until softened.
Stir in the dry lentils, tomato paste, and dried thyme, then pour in the vegetable broth.
Simmer the mixture for 20-25 minutes until the lentils are tender and the liquid has thickened into a gravy.
Fold in the frozen peas and season the filling with sea salt and black pepper.
Transfer the lentil mixture to a small baking dish and spread the root vegetable mash evenly over the top.
Place under a broiler for 3-5 minutes until the peaks of the mash are golden brown and slightly crisp.