|
|
Barley and Lentil Shepherds Pie Recipe
|
To make Barley and Lentil Shepherds Pie 6 you will need
Ingredients
| 2 1/2 | cups | Of water | | 1 | cup | Lentils | | 1/2 | cups | Barley | | 1 1/2 | cups | Vegetable broth | | 2 | large | Diced carrots or any veggie that you chose. Frozen mixed veggies work well too. | | 2 | large | Chopped onions | | 1 | cup | Chopped mushrooms | | 1 | can | (28-oz) tomatoes; chopped (reserve liquid in case you need to add extra later) | | 2 | | To | | 3 | | Cloves garlic; crushed | | 2 | tablespoons | Flour | | 2 | teaspoons | Parsley | | 6 | | Potatoes cooked and mashed (with water or soy milk for VEGAN or with evaporated skim milk for LACTO-OVO) | | | Salt and pepper |
Instructions
Bring water to a boil, add lentils and barley. Cover and simmer for 30
minutes until water is absorbed. Heat broth in dutch oven, add garlic,
carrot or other veggies and onion and cook until tender. Add tomatoes,
mushrooms and spices and cook for 5 minutes. Mix flour with a little bit of
water and add to the mixture. Stir and cook over low heat until thickened
adding some of the reserved tomato liquid if necessary. Add barley and
lentils and combine well. Top with mashed potatoes and sprinkle with salt &
pepper, cornflake crumbs or whatever you wish and bake at 350 degrees for
30 minutes (45 minutes if made ahead and at room temp.)
Enjoy your Barley and Lentil Shepherds Pie
How much is in a cup?
Recieve recipes by email. Subscribe
here
Sun 27 Apr 2008
|
|
|
|
|
|
|
|
