Lentil Barley Shepherds Pie Recipes

VEGETARIAN SHEPHERD'S PIE II

Steps:

• 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.

LENTIL-BARLEY SHEPHERD'S PIE

Steps:

• Cut potatoes into chunks (peel if you like) and boil until soft. Mash and set aside.
• Place 1 1/4 cups water in saucepan with lentils and barley. Bring to a boil, then reduce heat and simmer 30 minutes.
• Meanwhile, heat the remaining 3/4 cups water in a saucepan.
• Add carrots, onion, and garlic and cook until tender. Add tomatoes and spices.
• Mix the flour with a little water and add to saucepan. Stir and cook over low heat until thickened.
• Mix vegetable mixture with cooked lentils and barley. Pour into casserole dish and top with mashed potatoes.
• Bake at 350 degrees for 30-45 minutes.