The best delicious Barley-lentil Shepherd's Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Barley-lentil Shepherd's Pie recipe today!
Hello my friends, this Barley-lentil Shepherd's Pie recipe will not disappoint, I promise! Made with simple ingredients, our Barley-lentil Shepherd's Pie is amazingly delicious, and addictive, everyone will be asking for more Barley-lentil Shepherd's Pie.
What Makes This Barley-lentil Shepherd's Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Barley-lentil Shepherd's Pie.
Ready to make this Barley-lentil Shepherd's Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 1/2 c Of water
1 c Lentils
1/2 c Barley
1 1/2 c Vegetable broth
2 lg Diced carrots or any
-veggie that you chose.
-Frozen mixed veggies work
-well too.
2 lg Chopped onions
1 c Chopped mushrooms
1 cn (28-oz) tomatoes; chopped
-(reserve liquid in case you
-need to add extra later)
2 To
3 Cloves garlic; crushed
2 tb Flour
2 ts Parsley
6 Potatoes cooked and mashed
-(with water or soy milk for
-VEGAN or with evaporated
-skim milk for LACTO-OVO)
Salt and pepper
Date: Thu, 28 Mar 96 15:52 PST
From: ddevries@wimsey.com (David DeVries)
To Zoe Sodja who was looking for a vegan shepherd’s pie recipe. This is one
I make all the time, even my kids will eat it and that’s saying something.
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.)
This recipe feeds 6 to 10 people, depending on whether you have a salad
with it. You can also divide it among 3 or 4 containers and freeze for
later.
FATFREE DIGEST V96 #87
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
6 Servings
Leave a Reply