Vegetarian Shepherd's Pie II
From: AllRecipes
This was our first vegetarian
recipe and has withstood
the test of time, now one of our staple
recipes. Prep
Time: approx. 15 Minutes. Cook Time: approx. 1
Hour . Ready
in: approx. 1 Hour 15 Minutes. Makes 8
servings.
| 2
cups vegetable broth, divided 1 teaspoon yeast extract spread 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.