Vegetarian Shepherd's Pie II

Name: Vegetarian Shepherd's Pie II
Total time: 75
Yield: 8
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

Recipe by souliere from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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2 cups vegetable broth, divided
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1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
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½ cup dry lentils
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¼ cup pearl barley
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1 large carrot, diced
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½ onion, finely chopped

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½ cup walnuts, coarsely chopped
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3 potatoes, chopped
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1 teaspoon all-purpose flour
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½ teaspoon water
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salt and pepper to taste

Instructions

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.