Vegetarian Shepherd's Pie II Recipe
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"This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes."
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 1 Hour
- Ready In:
- 1 Hour 15 Minutes
- Servings:
- 8
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Vegetarian Shepherd's Pie II 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
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Vegetarian Shepherd's Pie II 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.
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