Coco-Banana's Barley Bake With Sweet Potato Mash

READY IN: 2hrs 30mins
Recipe by Coco - Banana

I tried this dish at a very reputable vegetarian restaurant - liked the concept but did not like the flavourings. So I thought I would make my own... It is sort of like an alternative shepherds pie but vegan! I served it with steamed broccoli and roasted potatoes - Enjoy!

Top Review by Mrs B

I've not done much cooking with pearl barley, so it always comes as a surprise just how much it expands! And it's sooooo filling too. I realised a little late in the day that if I made the recipe as written, we'd still be eating this come next Christmas! So after a hasty re-think I made a less-barley-more-bake version; in other words, I used the same amount of onion, tomatoes and mushrooms and halved everything else! I must admit I hankered after a bit of cheese, but resisted; I was also tempted to add some Marmite, but I left well alone. This meant that we were able to appreciate the finely tuned combination of flavours from the sweet potato, tomatoes and herbs.

Ingredients Nutrition


  1. Boil the barley until it is soft.
  2. Meanwhile, begin steaming the sweet potato.
  3. Saute the onion and garlic in the olive oil until it has browned.
  4. Once the barley is soft, add the onion mixture, the mushrooms, the tomatoes and the herbs.
  5. Transfer it to an oven-proof dish.
  6. Mash, or puree the sweet potato with the sea salt until it is smooth, thick and creamy.
  7. Top the barley mixture with the mashed sweet potato.
  8. Bake in an oven, at 150 degrees Celcius for an hour.

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