Vegetarian Shepherd's Pie Ii
Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
Recipe Summary Vegetarian Shepherd's Pie Ii
This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes.Ingredients | Vegetarian Shepherd's Pie Recipe2 cups vegetable broth, divided1 teaspoon yeast extract spread, e.g. Marmite/Vegemite½ cup dry lentils¼ cup pearl barley1 large carrot, diced½ onion, finely chopped½ cup walnuts, coarsely chopped3 potatoes, chopped1 teaspoon all-purpose flour½ teaspoon watersalt and pepper to tasteDirectionsPreheat 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.Info | Vegetarian Shepherd's Pie Recipeprep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 8 Yield: 8 servings
TAG : Vegetarian Shepherd's Pie IiMain Dish Recipes, Savory Pie Recipes, Vegetarian Pie,
