Name: Lentil Shepherd's Pie with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 cup cooked brown lentils; 0.5 cup liquid egg whites; 0.5 cup bell pepper; 1.5 cup cauliflower florets; 0.5 cup non-fat Greek yogurt; 2 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 0.25 tsp garlic powder

Nutrition

Per serving

343 calories

Protein: 51g; 52% of calories
Carbs: 43g; 44% of calories
Fat: 2g; 4% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C).
Steam the cauliflower florets in a steamer basket over boiling water for 8 minutes or until very soft.
While the cauliflower steams, dice the bell pepper and sauté it in a small non-stick skillet with a tablespoon of water for 3 minutes until softened.
In a mixing bowl, combine the cooked lentils, liquid egg whites, sautéed peppers, dried thyme, garlic powder, and half of the salt and pepper.
Pour the lentil mixture into a small oven-safe baking dish or ramekin.
In a separate bowl, mash the steamed cauliflower with the Greek yogurt, nutritional yeast, and the remaining salt and pepper until smooth and creamy.
Spread the cauliflower mash evenly over the top of the lentil mixture, using a fork to create small peaks that will brown in the oven.
Bake for 20 minutes until the lentil base is set and the cauliflower topping is lightly golden and fragrant.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes