This vegetarian shepherd’s pie made with a savory lentil base and topped with fluffy mashed potatoes was our first vegetarian recipe and has withstood the test of time; now, it’s one of our staple recipes. It’s hearty, comforting, and delicious!
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8
Ingredients
- 2 cups vegetable broth, divided
- ½ cup dry lentils
- ¼ cup pearl barley
- 1 teaspoon yeast extract spread (such as Marmite or Vegemite)
- 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 ground black pepper to taste
Steps
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.
- Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.
- Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.
- Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.
- Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.
- Bake in the preheated oven until lightly browned on top, about 30 minutes.
