Vegetarian Shepherd's Pie II
This version of the classic shepherd’s pie features seasoned lentils or vegetables topped with creamy mashed potatoes and baked until golden and bubbling.
Ingredients
- 2 cups vegetable broth, divided 1 teaspoon yeast extract spread,
- e.g. marmite/vegemite 1/2 cup dry lentils
- 1/4 cup pearl barley 1 large carrot, diced
- 1/2 onion, finely chopped 1/2 cup walnuts, coarsely chopped
- 3 potatoes, chopped
- 1 teaspoon all-purpose flour 1/2 teaspoon water
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
- Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
- 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.
- 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.
- Bake in preheated oven until lightly browned on top, about 30 minutes.
