Vegetarian Shepherd's Pie II |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes. 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:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
3. Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
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.
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.
6. Bake in preheated oven until lightly browned on top, about 30 minutes.
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