Name: Lentil and cauliflower shepherd's pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/3 cup dry red lentils; 1/4 medium yellow onion, diced; 1/2 medium carrot, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 3/4 cup vegetable broth; 3/4 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 8 oz cauliflower florets; 2 tbsp plain nonfat Greek yogurt; 1/2 tsp extra virgin olive oil; 2 tbsp nutritional yeast

Nutrition

Per serving

406 calories

Protein: 28g; 27% of calories
Carbs: 66g; 64% of calories
Fat: 4g; 9% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. Place a steamer basket in a small saucepan with an inch of water. Add the cauliflower and steam for 10 to 12 minutes until very tender. Meanwhile, prepare the other vegetables.
Heat the olive oil in an 8-inch ovenproof skillet over medium heat. Add the onion, carrot, and celery. Sauté for 5 to 6 minutes until the vegetables begin to soften.
Stir in the garlic, tomato paste, lentils, dried thyme, and vegetable broth. Season with half the salt and half the pepper. Simmer for 15 to 18 minutes until the lentils are tender and the liquid has mostly absorbed.
While the lentils simmer, transfer the steamed cauliflower to a bowl. Add the Greek yogurt, nutritional yeast, and the remaining salt and pepper. Mash until smooth and creamy.
Spread the mashed cauliflower topping evenly over the lentil mixture in the skillet. Place the skillet in the oven and bake for 10 minutes until the edges are bubbling and the top is lightly set.

Nutrition

Ingredients

Instructions

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