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Shepherd's Pie Recipe

   
 

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     Shepherd's Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
1/2 lb. dry brown lentils
1/2 cup dry barley
1 small yellow onion - chopped
2 carrots - diced
1-2 cups frozen corn
1 T. garlic powder
1 tsp. coriander
pinch of rosemary
1 vegetable boullion cube (good for 2 cups water)
 
salt and pepper to taste
1 T. corn starch or flour
6-8 russet potatoes - peeled and diced
3T. Earth Balance butter
1-2 T. dried parsley
soy milk (enough to give good consistency to mashed potatoes)
salt and pepper to taste

Instructions
Rinse and sort lentils and barley. Place lentils in a pot with enough water to cover the lentils about 1 inch above lentils. Bring to a boil and then simmer for about 20 minutes - DO NOT drain. Place barley in a pot with a lot of water and boil for about 30 minutes - drain water off, reserve and let cool.
Stir the barley in with the lentils and add the next 8 ingredients. Use a shaker to blend the barley water and corn starch and add to mixture as a thickening. Simmer for about 10-15 minutes until thickened and carrots are almost soft. Place mixture in a slightly greased/sprayed 9x13 baking dish.
Boil the potatoes until soft, drain water off, and mix them together with the remainder of the ingredients to make mashed potatoes.
Layer the mashed potatoes on top of the lentil and barley mixture. Bake in a 375 degree oven for about 30 minutes until bubbling on the sides.
Serving Suggestions
Could use frozen mixed vegetables instead of the corn and carrots.


Originally Submitted
12/28/2012





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