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Vegetarian Shepherd's Pie II
Vegetarian Shepherd's Pie II
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Savory lentils and barley baked with carrots and onions, topped with creamy mashed potatoes.
Ingredients:
  • 2 cups vegetable broth, divided
  • 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
  • 0.5 cup dry lentils
  • 0.25 cup pearl barley
  • 1 large carrot, diced
  • 0.5 onion, finely chopped
  • 0.5 cup walnuts, coarsely chopped
  • 3 potatoes, chopped
  • 1 teaspoon all-purpose flour
  • 0.5 teaspoon water
  • salt and pepper to taste
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Combine 1 1/4 cups broth, yeast extract, lentils, and barley in a large saucepan over medium-low heat. Let it simmer for 30 minutes.
  • In a medium saucepan, simmer together 3/4 cup broth, carrot, onion, and walnuts until tender, approximately 15 minutes.
  • While waiting, heat a large pot of salted water until it boils. Add potatoes and cook until they are tender but still slightly firm, approximately 15 minutes. Drain the water and mash the potatoes.
  • Mix flour and water into carrot mixture and simmer until thickened. Combine with lentil mixture, season with salt and pepper, and transfer to a 2 quart casserole dish. Top with mashed potatoes.
  • Bake until golden brown on top in a preheated oven for approximately 30 minutes.

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