Vegetarian Shepherd's Pie II recipe

8 servings

2 cups vegetable broth, divided

1 teaspoon yeast extract spread

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

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.