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Vegetarian Shepherd's Pie II

Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium-low heat, combine 1 1/4 cups
broth, yeast extract, lentils and barley. Simmer for 30 minutes.
Meanwhile, in a medium saucepan combine remaining 3/4 cup
broth, carrot, onion and walnuts; cook until tender, about 15
minutes.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes
and cook until tender but still firm, about 15 minutes. Drain and
mash.
Combine flour and water and stir into carrot mixture; simmer until
thickened. Combine carrot mixture with lentil mixture and season
with salt and pepper. Pour mixture into a 2 quart casserole dish.
Spoon mashed potatoes over lentil mixture.
Bake in preheated oven until lightly browned on top, about 30
minutes.
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Total Time 30 minutes
Course Breakfast
Cuisine Chinese

Ingredients
  

  • 2 cups vegetable broth, divided
  • 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
  • 1/2 cup dry lentils
  • 1/4 cup pearl barley
  • 1 large carrot, diced
  • 1/2 onion, finely chopped
  • 1/2 cup walnuts, coarsely

    chopped

  • 3 potatoes, chopped
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon water
  • salt and pepper to taste