Vegetarian Shepherd's Pie
Description
This vegetarian shepherd's pie is loaded with healthy lentils, barley, and veggies baked in a savory gravy and topped with fluffy mashed potatoes.
Ingredients
•
2 cups vegetable broth, divided
•
1/2 cup dry lentils
•
1/4 cup pearl barley
•
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
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1 large carrot, diced
•
1/2 onion, finely chopped
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1/2 cup walnuts, coarsely chopped
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3 potatoes, chopped
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1 teaspoon all-purpose flour
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1/2 teaspoon water
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salt and pepper to taste
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2
Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.
3
Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.
4
Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.
5
Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.
6
Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.
7
Bake in the preheated oven until lightly browned on top, about 30 minutes.