Barley-lentil Shepherd’s Pie

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegan	Vegetable	6	Servings

INGREDIENTS

2 1/2	c	Of water
1	c	Lentils
1/2	c	Barley
1 1/2	c	Vegetable broth
2		Diced carrots or any
		veggie that you chose.
		Frozen mixed veggies work
		well too.
2		Chopped onions
1	c	Chopped mushrooms
1		28-oz tomatoes chopped
		reserve liquid in case
		you
		need to add extra later
2		To
3		Cloves garlic, crushed
2	T	Flour
2	t	Parsley
6		Potatoes cooked and mashed
		with water or soy milk
		for
		VEGAN or with evaporated
		skim milk for LACTO-OVO
		Salt and pepper

INSTRUCTIONS

Date: Thu, 28 Mar 96 15:52 PST  From: ddevries@wimsey.com (David
DeVries) To Zoe Sodja who was  looking for a vegan shepherd's pie
recipe. This is one I make all the  time, even my kids will eat it and
that's saying something.  Bring water to a boil, add lentils and
barley. Cover and simmer for 30  minutes until water is absorbed.  Heat
broth in dutch oven, add  garlic, carrot or other veggies and onion and
cook until tender. Add  tomatoes, mushrooms and spices and cook for 5
minutes. Mix flour with  a little bit of water and add to the mixture.
Stir and cook over low  heat until thickened adding some of the
reserved tomato liquid if  necessary. Add barley and lentils and
combine well. Top with mashed  potatoes and sprinkle with salt &
pepper, cornflake crumbs or  whatever you wish and bake at 350 degrees
for 30 minutes (45 minutes  if made ahead and at room temp.)  This
recipe feeds 6 to 10 people, depending on whether you have a  salad
with it. You can also divide it among 3 or 4 containers and  freeze for
later.  FATFREE DIGEST V96 #87  From the Fatfree Vegetarian recipe
list.  Downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1323 Calories From Fat: 463 Total Fat: 51.8g Cholesterol: 496mg Sodium: 1046.9mg Potassium: 2309.8mg Carbohydrates: 51.6g Fiber: 13.4g Sugar: 5.9g Protein: 156.3g