Lentil-Barley Shepherd's Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This is absolutely delicious! The herbes de Provence are essential to its wonderful flavor. Try Herbes De Provence if you don't have any on hand. From . Ingredients:
2 cups water |
1/2 cup lentils, uncooked |
1/4 cup barley, uncooked |
1 large carrot, diced |
1 medium onion, finely chopped |
1 cup canned tomato, diced |
1 garlic clove, minced |
1 teaspoon flour |
1 teaspoon herbes de provence |
1 teaspoon parsley |
salt and pepper |
3 medium potatoes |
Directions:
1. Cut potatoes into chunks (peel if you like) and boil until soft. Mash and set aside.
2. Place 1 1/4 cups water in saucepan with lentils and barley. Bring to a boil, then reduce heat and simmer 30 minutes.
3. Meanwhile, heat the remaining 3/4 cups water in a saucepan.
4. Add carrots, onion, and garlic and cook until tender. Add tomatoes and spices.
5. Mix the flour with a little water and add to saucepan. Stir and cook over low heat until thickened.
6. Mix vegetable mixture with cooked lentils and barley. Pour into casserole dish and top with mashed potatoes.
7. Bake at 350 degrees for 30-45 minutes.
|
|