LENTIL-BARLEY SHEPHERD'S PIE
This is absolutely delicious! The herbes de Provence are essential to its wonderful flavor. Try Recipe #143567 if you don't have any on hand. From fatfree.com.
Provided by JeriBinNC
Categories Grains
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into chunks (peel if you like) and boil until soft. Mash and set aside.
- Place 1 1/4 cups water in saucepan with lentils and barley. Bring to a boil, then reduce heat and simmer 30 minutes.
- Meanwhile, heat the remaining 3/4 cups water in a saucepan.
- Add carrots, onion, and garlic and cook until tender. Add tomatoes and spices.
- Mix the flour with a little water and add to saucepan. Stir and cook over low heat until thickened.
- Mix vegetable mixture with cooked lentils and barley. Pour into casserole dish and top with mashed potatoes.
- Bake at 350 degrees for 30-45 minutes.
Nutrition Facts : Calories 224.6, Fat 0.7, SaturatedFat 0.1, Sodium 114.7, Carbohydrate 48.8, Fiber 9.1, Sugar 5.2, Protein 8
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