Vegetarian Shepherd's Pie II recipe
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Ingredients
- 2 cups vegetable broth, divided 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite ½ cup dry lentils ¼ cup pearl barley 1 large carrot, diced ½ onion, finely chopped ½ cup walnuts, coarsely chopped 3 potatoes, chopped 1 teaspoon all-purpose flour ½ teaspoon water salt and pepper to taste
Nutrition Info
- 184.1 caloriescarbohydrate: 29.8 gcholesterol: : -fat: 5.2 gfiber: 5.5 gprotein: 6.2 gsaturatedFat: 0.5 gservingSize: -sodium: 147.1 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Shepherd's Pie II
Directions
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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.