Vegetarian Shepherd's Pie II Recipe

Ingredients
<br>- 2 cups vegetable broth, divided
<br>- 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
<br>- 1/2 cup dry lentils
<br>- 1/4 cup pearl barley
<br>- 1 large carrot, diced
<br>- 1/2 onion, finely chopped
<br>- 1/2 cup walnuts, coarsely chopped
<br>- 3 potatoes, chopped
<br>- 1 teaspoon all-purpose flour
<br>- 1/2 teaspoon water
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley.  Simmer for 30 minutes.
<br>step 3: Meanwhile,  in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: Bake in preheated oven until lightly browned on top, about 30 minutes.
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Ingredients
- 2 cups vegetable broth, divided
- 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
- 1/2 cup dry lentils
- 1/4 cup pearl barley
- 1 large carrot, diced
- 1/2 onion, finely chopped
- 1/2 cup walnuts, coarsely chopped
- 3 potatoes, chopped
- 1 teaspoon all-purpose flour
- 1/2 teaspoon water
- salt and pepper to taste

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
step 3: Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
step 4: 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.
step 5: 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.
step 6: Bake in preheated oven until lightly browned on top, about 30 minutes.

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