SLIMMER'S SUPPORT EXPRESS

Lentil and Barley Shepherd's Pie. (Serves 4)

Base:-

125g/4ozs red lentils

50g/2ozs pot or pearl barley

250g/8ozs carrots, grated

1 medium onion, chopped finely

tin chopped tomatoes

300mls/1/2 pint vegetable stock

1 tsp Marmite

a good shake of vegetarian Worcestershire sauce

seasoning to taste

optional chopped vegetables, such as mushrooms, peppers etc.

Topping:-

enough mashed potato for 4 people

4ozs (4 x HEA/HEB) of grated cheese, reserving a little to scatter over potato.

1. Put all base ingredients into a pan, bring to the boil, cover and simmer for about 50 minutes or until lentils and barley are soft. Stir frequently, and add a little extra stock if becoming too dry.

Note: this is supposed to be a stiff mixture to support the weight of the potato.

2. Place in a large ovenproof dish, or in 4 individual ones. Allow to cool slightly, and top with mashed potato with cheese mixed in. Sprinkle on what has been reserved.

3. Cook in a moderate oven for about 20 minutes, or until browned on top to taste.

Serves 4 1 x HEA/B syns for stock cube - negligible.

The base freezes very well.

Taken from "Wholefood Cookery for Everyone".