Lentil Barley Shepherd’s Pie


Ingredients (use vegan versions):

  • 2 cups water
  • 1/2 cup uncooked lentils
  • 1/4 cup uncooked barley
  • 1 large carrot diced
  • 1 medium onion chopped finely
  • 8 oz. canned tomatoes diced
  • 1 clove garlic crushed
  • 1 teaspoon flour
  • 1 teaspoon parsley
  • 1 teaspoon herbes du Provence
  • salt and pepper
  • 3 medium potatoes cooked and mashed


Peel, cut up and boil potatoes until soft, then mash

Heat 1 1/4 cups water, add lentils and barley, simmer 30 min.

Heat remaining water in a saucepan, add carrot, onion, garlic and cook
until tender, then add tomatoes and spices

Mix the flour with a little water and add to sauce pan, stir and cook
over low heat until thickened

Combine contents of saucepan with cooked lentils and barley, place in
ovenproof baking dish, cover with mashed potatos

Bake at 350 deg. F for 30 min. (or you can make it ahead of time and
bake it for 45 min. with it starting from refrigerator temp.)

Liz (on bob’s account)


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