Name: High-protein lentil shepherd's pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potato, peeled and chopped; 3 tbsp plain nonfat Greek yogurt; 1 tsp salt; 1/4 cup dry brown lentils; 2/3 cup nutritional yeast; 1 tsp extra virgin olive oil; 1/4 medium yellow onion, diced; 1/2 medium carrot, diced; 1 clove garlic, minced; 1 tbsp tomato paste; 3/4 cup vegetable broth; 1 tsp dried thyme; 3 tbsp frozen peas; 2 1/3 cups water; 1 tsp red wine vinegar

Instructions

Prep 25 min · Cook 35 min

Preheat the oven to 400°F. In a small saucepan, combine the lentils and about half the water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain any excess water.
While the lentils simmer, place the potatoes in a separate small pot. Add the remaining water to cover the potatoes by 1 inch. Add half the salt and bring to a boil. Cook for 15 minutes until very tender.
In a small oven-proof skillet, heat the olive oil over medium heat. Add the onion and carrot, cooking for 6 minutes until softened. Stir in the garlic, tomato paste, and thyme, cooking for 1 minute more.
Stir the cooked lentils, vegetable broth, and the frozen peas into the skillet. Simmer uncovered for 8 minutes until the vegetables are tender. Stir in the remaining salt and the vinegar.
Stir the nutritional yeast into the lentil mixture. Remove the skillet from the heat and stir until the yeast is fully incorporated and the sauce has thickened into a rich, savory gravy.
Drain the potatoes and return them to the pot. Add the Greek yogurt and mash until the potatoes are smooth and creamy.
Spread the mashed potatoes in an even layer over the lentil mixture in the skillet. Bake for 15 minutes until the topping is lightly golden and the filling is bubbling.

Nutrition

Ingredients

Instructions

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

More dinner recipes