Vegetarian Shepherd's Pie Ii
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Vegetable Broth (divided)1 cup
Lentil (dry)1 cup
Pearl Barley1 large
Carrot (diced)1 tsp
All-Purpose Flour1 tsp
Water1
SaltDirections:
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
3
Simmer for 30 minutes
4
Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes
5
Meanwhile, bring a large pot of salted water to a boil
6
Add potatoes and cook until tender but still firm, about 15 minutes
7
Drain and mash
8
Combine flour and water and stir into carrot mixture; simmer until thickened
9
Combine carrot mixture with lentil mixture and season with salt and pepper
10
Pour mixture into a 2 quart casserole dish
11
Spoon mashed potatoes over lentil mixture
12
Bake in preheated oven until lightly browned on top, about 30 minutes