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

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 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.