When a good recipe gets better!
A little while ago I discovered this great Puy Lentil Shepherd’s Pie recipe from the whole ingredient. My mouth was watering just reading the recipe and I’m glad to say I wasn’t disappointed! I’ve made it a few times now. So much so that I almost know the recipe off the top of my head and that’s why it is this week’s #ROTW.
I’ll be honest, I’ve made the odd change here and there. For example, sometimes I use kale instead of spinach, add courgettes, swap potatoes for sweet potatoes, use kidney beans instead of lentils, basically it’s whatever I have in the kitchen. This recipe tastes so good it doesn’t matter what’s going in!
One night while I was stuffing my face with this dish, I had a thought. It’s so good I wanted to eat more of it, so just to mix things up a bit I decided to turn it into a version of enchiladas.
I did everything the same as the Puy lentil shepherd’s pie recipe except I ditched the potatoes and cooked off the juices a bit more so as they weren’t too soggy. I served it with green beans with a dash of olive oil and lemon juice. You could serve it with anything really, sour cream, guacamole, salsa or a salad.
Although my enchiladas were tasty, they didn’t feel as nutritious as the shepherd’s pie. It may have had something to do with the mountain of cheese I put on top but it was delicious all the same!
Whether it’s shepherd’s pie or enchiladas, this is a great recipe that is a winner in the lovetomtom household so I’ll be making it again and again and again!