Name: Beef and Lentil Shepherd's Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 small Russet potato; 0 tsp extra virgin olive oil; 0.25 cup yellow onion; 0.25 cup carrots; 1 clove garlic; 6 oz 93% lean ground beef; 0.25 cup cooked brown lentils; 0.25 cup frozen peas; 1 tsp tomato paste; 0.25 cup low-sodium beef broth; 0.25 tsp dried thyme; 0.25 cup nonfat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Beef and Lentil Shepherd's Pie

Simmered minced beef and lentils combined with aromatic vegetables and topped with a cloud of creamy, protein-packed mashed potatoes.

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NUTRITION

Protein

49.8g

Fat

14.4g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

0.5 small Russet potato

0 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrots

1 clove garlic

6 oz 93% lean ground beef

0.25 cup cooked brown lentils

0.25 cup frozen peas

1 tsp tomato paste

0.25 cup low-sodium beef broth

0.25 tsp dried thyme

0.25 cup nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Peel and cube the potato, then boil in water until tender, about 15 minutes.
2
While potatoes boil, heat olive oil in a skillet over medium heat and sauté onion, carrots, and minced garlic until softened.
3
Add the ground beef to the skillet, browning it thoroughly and breaking it into small crumbles.
4
Stir in the cooked lentils, frozen peas, tomato paste, beef broth, and thyme; simmer for 5 minutes until the sauce thickens.
5
Drain the potatoes and mash them with the Greek yogurt, sea salt, and black pepper until smooth and creamy.
6
Transfer the beef mixture to a small baking dish, spread the mashed potatoes evenly over the top, and broil for 3-5 minutes until the peaks are golden brown.