Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 Lentil and Barley Shepherd's Pie. (Serves 4) Base:- 125g/4ozs red lentils 50g/2ozs pot or pearl barley 250g/8ozs carrots, grated 1 medium onion, chopped finely tin chopped tomatoes 300mls/1/2 pint vegetable stock 1 tsp Marmite/Vegemite a good shake of Worcestershire sauce (vegetarian version) seasoning to taste optional chopped vegetables, such as mushrooms, peppers etc. Topping:- enough mashed potato for 4 people 125g/4ozs grated cheese, (use soya for vegans), reserving a little to scatter over potato. 1. Put all base ingredients into a pan, bring to the boil, cover and simmer for about 50 minutes or until lentils and barley are soft. Stir frequently, and add a little extra stock if becoming too dry. Note: this is supposed to be a stiff mixture to support the weight of the potato. 2. Place in a large ovenproof dish, or in 4 individual ones. Allow to cool slightly, and top with mashed potato with cheese mixed in. Sprinkle on what has been reserved. 3. Cook in a moderate oven for about 20 minutes, or until browned on top to taste. Serves 4 The base freezes very well Taken from " Wholefood Cookery for Everyone " . Quote Link to comment Share on other sites More sharing options...
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