Vegetarian Shepherd's Pie II

Vegetarian Shepherd's Pie II

This is a hearty combination of lentils and barley baked with carrots and onions, topped with mashed potatoes.

Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
184 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
Step 3
Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
Step 4
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
Step 5
Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
Step 6
Bake in preheated oven until lightly browned on top, about 30 minutes.

Ingredients

  • salt and pepper to taste
  • 1 teaspoon all-purpose flour
  • 1 large carrot, diced
  • 3 potatoes, chopped
  • 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
  • 2 cups vegetable broth, divided
  • 0.25 cup pearl barley
  • 0.5 cup dry lentils
  • 0.5 onion, finely chopped
  • 0.5 cup walnuts, coarsely chopped
  • 0.5 teaspoon water

Categories

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