Lentil Barley Shepherds Pie Recipes

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LENTIL-BARLEY SHEPHERD'S PIE



Lentil-Barley Shepherd's Pie image

This is absolutely delicious! The herbes de Provence are essential to its wonderful flavor. Try Recipe #143567 if you don't have any on hand. From fatfree.com.

Provided by JeriBinNC

Categories     Grains

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups water
1/2 cup lentils, uncooked
1/4 cup barley, uncooked
1 large carrot, diced
1 medium onion, finely chopped
1 cup canned tomato, diced
1 garlic clove, minced
1 teaspoon flour
1 teaspoon herbes de provence
1 teaspoon parsley
salt and pepper
3 medium potatoes

Steps:

  • Cut potatoes into chunks (peel if you like) and boil until soft. Mash and set aside.
  • Place 1 1/4 cups water in saucepan with lentils and barley. Bring to a boil, then reduce heat and simmer 30 minutes.
  • Meanwhile, heat the remaining 3/4 cups water in a saucepan.
  • Add carrots, onion, and garlic and cook until tender. Add tomatoes and spices.
  • Mix the flour with a little water and add to saucepan. Stir and cook over low heat until thickened.
  • Mix vegetable mixture with cooked lentils and barley. Pour into casserole dish and top with mashed potatoes.
  • Bake at 350 degrees for 30-45 minutes.

Nutrition Facts : Calories 224.6, Fat 0.7, SaturatedFat 0.1, Sodium 114.7, Carbohydrate 48.8, Fiber 9.1, Sugar 5.2, Protein 8

VEGETARIAN SHEPHERD'S PIE II



Vegetarian Shepherd's Pie II image

This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes.

Provided by souliere

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h15m

Yield 8

Number Of Ingredients 11

2 cups vegetable broth, divided
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
½ cup dry lentils
¼ cup pearl barley
1 large carrot, diced
½ onion, finely chopped
½ cup walnuts, coarsely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
½ teaspoon water
salt and pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 29.8 g, Fat 5.2 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 0.5 g, Sodium 147.1 mg, Sugar 2.8 g

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