Vegetarian Shepherd"s Pie II

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.

Vegetarian Shepherd"s Pie II