Sheperd’s pie without beef?

A neat concept.  Will it work?  Sure why not?

What about using lentils as the base for the sheperd’s pie and adding some onion, corn and black beans?  Doesn’t sound terrible does it?

We need the middle vegetable layer?  How about broccoli, spinach, carrots and cauliflower?  Topped with some feta cheese…. now we are talking people now we are talking.

Don’t forget the top… whipped potatoes.  The classic.  Well done with a nice crust.

How does this look?

I will tell you one thing… well maybe two.  This little pie tasted a whole lot better than it looked.  Great combination of flavors and texture and honestly nobody missed the beef.  Everyone at the table had seconds which means it was more than edible.

It was damn good!

Ingredients

• 1 19 oz can of lentils, drained and rinsed
• 1 19 oz can of black beans, drained and rinsed
• 1 cup corn, frozen
• 2 Tbsp. olive oil
• 1 onion, chopped
• 1 cup baby spinach
• 2 cups frozen mixed vegetables
• 1 Tsp. Oregano
• 1/2 cup feta cheese, crumbled
• 4 medium Potatoes, peeled, boiled and mashed
• 1/2 Tsp Salt
• 1 Tsp. Pepper

Method

1. Prepare a 9 *13 pan with a little butter to prevent sticking.  Preheat oven to 375.
2. In a medium skillet over medium heat, add the olive oil and start sauteing the onion.  Give it about 4 minutes to become translucent.
3. Sprinkle a little salt and pepper.  Add lentils, black beans and corn and begin to saute.  Just long enough to warm them through and have the flavors combine.
4. After 3 minutes, toss in the spinach and let wilt.
5. Pour the lentil and bean mixture into the prepared pan and smooth out with a spoon.
6. In the same pan, let’s flash fry the frozen vegetables and hit them with a little flavor.  Throw them back in the hot pan, sprinkle with a little salt and pepper and oregano.  On high heat let them cook for 2 minutes, constantly stirring.
7. Remove form the pan and pour over the lentil base.
8. Add the feta cheese layer on top.
9. Now spoon over the cooked mashed potatoes and smooth out with a spatula.  Sprinkle with black pepper.
10. Cook for about 35-45 minutes until golden brown.  I like to turn it on broil for the last few minutes to create that crust.
11. ENJOY!

Zesty Tip:  This would be a great place to use some fresh vegetables from your garden.  I used frozen vegetables which definitely was the weakest link in the dish.

Have a super Wednesday!  I am working on a fun project and will be sure to share with you on Friday what it is all about.  Hint…. It is something you can buy and use in your home everyday and it is created by me.  Fill you in on Friday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Stuffed with nutella.

Topped with fresh berries.

Served in bed.

I know, I know but I cannot take all the credit for this one.  I had a little help from zesty junior preparing and delivering this masterpiece.

Results were well received.

I used a crepe mix from Stonewall kitchen to put them together.

Pretty simple.

After the crepes were cooked I smeared on some Nutella and then rolled them up.  Drizzled with a little more warm Nutella and topped with fresh berries and a dollop of Greek yogurt.  A nice way to start off a busy Mother’s Day.

How was your weekend?  Anything exciting happening this week.  Let me know.

Talk to you on Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

I can’t believe it is the end of the week.  I have been buried in work all week and it feels like I am just coming up for a breather to write this post.

I am craving this DIP.

This could be a great Mother’s Day snack prior to dinner….. seriously.

I decided a little apple dip would be a nice touch to round out the week.  A simple mixture of caramel, cream cheese and brown sugar makes a nice dip for crisp granny smith apples.  Super easy to make and always a great crowd pleaser.  The one thing to look out for with this dip is you want to give it plenty of time to chill in the fridge and set up.  As far as leftovers, this should be safe in the fridge for 3-4 days after (but there is no way in he** it will last that long).

Ingredients

• 350 g Caramel ( Found in the produce section )
• 1/2 Cup Brown Sugar
• 8 Oz. Cream cheese ( softened)
• 2 Skor bars ( broken up in small bits)

Method

1. Beat cream cheese and brown sugar together until smooth.
2. Fold in caramel.
3. Stir in Skor bits, reserving some for the top.
4. Add remaining Skor bits on top
5. ENJOY!

Zesty Tip: Another alternative presentation is to use a large serving dish and smear the cream cheese and brown sugar on the bottom, then add the caramel mixture on top of that creating two layers.  Top the caramel with the Skor pieces and you are complete.

Weight Watchers Info – Because I was featured on Friends For Weight Loss as recipe of the week,  I added the weight watchers information for you to have on hand.

Makes 4 cups or 64 tablespoons

Note: You can lighten up the recipe and save on points plus by substituting fat free cream cheese.

• 2 points plus per 2 Tablespoon serving using full fat cream cheese
• 1 points plus per 2 Tablespoon serving using fat free cream cheese

Alright, I am going to drop my head and get back to work.  If you have any questions on anything zesty, drop me a note and I will be happy to help. Have a super weekend.  I am just dying for sun and to cut the lawn.  How lame is that?  I think I really need to get a life.

Take care

zesty

Download my Free Recipe Book: Simply Zesty