Vegetarian Shepherd's Pie II

This vegetarian shepherd's pie recipe is a hearty combination of lentils and barley baked with carrots and onions, topped with creamy mashed potatoes.

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

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until lightly browned on top, about 30 minutes.

Step 3

Combine 1 1/4 cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.

Step 4

Meanwhile, combine remaining 3/4 cup broth, carrot, onion and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.

Step 5

Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.

Step 6

Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper. Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.