Lentil and Barley Shepherd’s Pie (Vegetarian)

Name: Lentil and Barley Shepherd’s Pie (Vegetarian)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: British, Irish
Ingredients: 1 tsp All-Purpose Flour; 0.25 cup Barley; 1 whole Carrot; 3 whole Diced Potatoes; 0.5 cup Lentils; 1 tsp Nutritional Yeast; 0.5 cup Onion; 0 to taste Salt & Pepper; 2 cups Vegetable Broth; 0.5 cup Walnuts; 0.5 tsp Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 British Irish Vegetarian 🥦Plant-Based 🌻

Lentil and Barley Shepherd’s Pie (Vegetarian) layers a hearty lentil–barley filling in rich umami gravy beneath a blanket of creamy mashed potatoes. Toasty walnuts add subtle crunch while carrots and onions bring sweetness, making each bite cozy and satisfying. Serve for a comforting family dinner or a make-ahead weekday meal that reheats beautifully.

Prep15 mins
Cook1 hr
Serves8
DifficultyMedium

1

Gather all the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2

In a large saucepan over medium-low heat, combine 1 1/4 cups broth, lentils, barley, and yeast extract; simmer for 30 minutes.
3

Meanwhile, in a medium saucepan over medium heat, combine the remaining 3/4 cup broth, the carrot, the onion, and the walnuts; cook until tender, about 15 minutes.
4

Meanwhile, place the potatoes in a large pot and cover with salted water; bring to a boil.
5

Reduce the heat to medium-low and simmer until tender but still firm, about 15 minutes.
6

Drain and mash.
7

Stir together the flour and water in a small bowl; add to the carrot mixture and simmer until thickened.
8

Combine the carrot mixture with the lentil mixture; season with salt and black pepper.
9

Transfer the carrot-lentil mixture to a 2-quart casserole dish; spoon the mashed potatoes over the top.
10

Bake in the preheated oven until the top is lightly browned, about 30 minutes.