Not Your Typical…. Sheperd’s Pie!

by zesty on May 16, 2012 · 3 comments

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

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{ 3 comments… read them below or add one }

1 Kathleen Richardson

I’ve always made my shepherd’s pie with vegetables. Veggies (some that you named), smothered with a vegan mushroom gravy (made with oil instead of butter) and topped with vegan mashed potatoes (again with the oil). So, I know your dish is a winner, especially with the added touch of feta cheese. Keep writing…

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2 Carolyn

I made this tonight and it was delicious!!! I made without adding the extra two cups of veggies and it was still amazing! I added two kinds of epicure spices that I had on hand instead of the oregano. Soooo good. Made a huge dish and there’s only two of us. I guess we’ll be eating leftovers for a while :)))))

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3 lynn @ the actor's diet

yum. meat’s overrated.

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