Name: Vegetarian Shepherd's Pie II
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Vegetable broth, divided - 2 cups; Yeast extract spread, e.g. Marmite/Vegemite - 1 teaspoon; Dry lentils - ½ cup; Pearl barley - ¼ cup; Carrot, diced - 1 large; Onion, finely chopped - ½; Walnuts, coarsely chopped - ½ cup; Potatoes, chopped - 3; All-purpose flour - 1 teaspoon; Water - ½ teaspoon; Salt and pepper to taste - ½ teaspoon

Ingredients for - Vegetarian Shepherd's Pie II

1. Vegetable broth, divided 2 cups

2. Yeast extract spread, e.g. Marmite/Vegemite 1 teaspoon

3. Dry lentils ½ cup

4. Pearl barley ¼ cup

5. Carrot, diced 1 large

6. Onion, finely chopped ½

7. Walnuts, coarsely chopped ½ cup

8. Potatoes, chopped 3

9. All-purpose flour 1 teaspoon

10. Water ½ teaspoon

11. Salt and pepper to taste ½ teaspoon

How to cook deliciously - Vegetarian Shepherd's Pie II

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.

3 . Stage

Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.

4 . Stage

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 . Stage

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 . Stage

Bake in preheated oven until lightly browned on top, about 30 minutes.