- Prep Time10 min
- Cook Time10 min
- Total Time20 min
INGREDIENTS
For 20 Pieces
- 1 baguette
- 150 g bedda Greek Style Plain
- 100 g bedda Creamy Spread with herbs
- 2 tablespoons bedda Tartar Sauce
- 1 can of white beans
- 150 g fresh or frozen green peas
- 1 small zucchini, cut into thin slices
- 3 tablespoons olive oil
- 4 spring onions, chopped
- 1 clove of garlic
- juice and some zest of half a lemon
- Spices Salt, pepper
- To serve: Cress
INSTRUCTIONS
Cut the baguette diagonally into 20 pieces. Place the baguette slices on a baking tray. Brush with 1.5 tablespoons of olive oil and sprinkle with a little salt and pepper. Bake for 5-10 minutes at 200 °C until the slices turn slightly brown.
Meanwhile, heat 1.5 tablespoons of olive oil in a frying pan. Add the spring onions, garlic, zucchini and green peas. Sauté over high heat for 4-5 minutes, season with salt and pepper.
In a bowl, coarsely mash the drained white beans and bedda Greek Style with a fork. Add bedda Creamy Spread with herbs, bedda Tartar Sauce, lemon juice and rub. Season to taste with salt and pepper.
Spread each baguette slice generously with a spoonful of the shepherd’s pie and top with a portion of the vegetables. Sprinkle with cress.
