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/vegemite
a good shake of Worcestershire sauce
seasoning to taste
optional chopped vegetables, such as mushrooms, peppers etc.
Topping:-
enough mashed potato for 4 people
125g/4ozs 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 whar has been reserved.
3. Cook in a moderate oven for about 20 minutes, or until browned on top to taste.
Serves 4
The base freezes very well
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