A New Twist on an Old Classic

After a great visit to New Orleans, it’s nice to be home again. I made the spaghetti frittata while I was there, and it was yummy. Everyone ate it all up. There was one piece left the next morning and Daughter and I decided to share it. But we mistakenly took the cocktail sauce instead of the marinara sauce from my sister’s fridge and smothered it before noticing. Hmmm, not a great combo. But luckily there wasn’t that much left, although I hated not to eat it. I just couldn’t.

So now that we’re back, Daughter and I are making the most of the Quorn Chicken Tenders. It’s basically like the Quorn roast, but small chicken-like chunks. They are wonderful. We found them in the Whole Foods in New Orleans and ate them for lunch twice. Tonight, we decided to try a Shepard’s pie with them. What a great idea! For this one, I used cauliflower, baby zucchini and Quorn tenders, topped off with mashed potatoes of course. We had to stop ourselves from eating the whole pie, it was that good. This picture doesn’t do it justice. We took a quick shot before devouring it. But trust me, it rocks. Give it a try.

Shepard’s Pie with a Quorn Twist
1 tsp olive oil
1/2 bag of Quorn Tenders
1/8 tsp garlic powder
1/8 tsp dried basil
salt/pepper to taste
4-5 baby zucchini, sliced
1 cup chopped cauliflower
2 cups mashed potatoes

This one is easy and quick, but the flavors are so great.
1. Add frozen Quorn to a hot pan with olive oil. Add garlic powder, basil, pinch of salt and pepper to tenders and let them brown slightly.
2. Place zucchini and cauliflower in a separate glass bowl and microwave for about 2 minutes until tender.
3. Add veggies to the tenders in the saute pan and mix.

4. Spray a tart pan with nonstick olive oil spray. Add Quorn mixture to bottom of pan and spread out to cover.
5. Add mashed potatoes on top of Quorn mixture and spread out evenly to the edges. You can use leftover mashed potatoes, make your own, or even use pre-made. For a quick dinner, I don’t mind pre-made mashed potatoes.
6. Since everything is already cooked, you really don’t need to heat for long. If the potatoes are cold, put into a 375 degree oven for about 30 minutes. You may need to put it on broil for a few minutes to brown up the top. If the potatoes are warm, just place your pie under the broiler for about five minutes to brown up the top.
7. Let it sit for a few minutes to cool, then serve.

Enjoy!

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Filed under cauliflower, gluten free, potato, Quorn, shepherd's pie, zucchini

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