Lentil-Barley Shepherd's Pie
photo by Food Snob in Israel
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 cups water
- 1⁄2 cup lentils, uncooked
- 1⁄4 cup barley, uncooked
- 1 large carrot, diced
- 1 medium onion, finely chopped
- 1 cup canned tomato, diced
- 1 garlic clove, minced
- 1 teaspoon flour
- 1 teaspoon herbes de provence
- 1 teaspoon parsley
- salt and pepper
- 3 medium potatoes
directions
- 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.
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Reviews
-
Wasn't a WOW for me at all. Beautiful presentation, but short on the, well, MEAT. Now, I am vegetarian, so that is saying a LOT. I just felt that it was a shepherd's pie without the meat. I wanted to replace with even MORE barley and lentils to bump up the flavor and texture. Wasn't hearty enough, these herbes de provence were certainly NOT essential (I feel like I wasted my money and time to buy them espically for this dish) and if it weren't for the lovely presentation, it really would have just been like watered down pasta sauce with potatoes. Not too appitizing. Use the presentation but make your own filling.
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I loved this! A great vegetarian low fat meal! My picky family even managed to enjoy it! Although my sons put ranch dressing, bacon bits (soy) and Parmesan cheese on theirs! Whatever it takes. I enjoyed it just as it is. I ended up omitting the carrot as I am out of them. Instead, I threw in a cup of frozen corn kernels. I loved it! Thanks for posting!
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I liked the flavor (I'd never tried Herbes De Provence before, and am happy about the newest addition to my pantry), and was very pleased with how well the lentils and barley kept a nice, firm texture. I had a little trouble doing the potato topping -- the mashed potatoes were somewhat denser than the lentil/barley mixture and sort of sank...but I cheated and used my fingers to spread them around and it ended up working out just fine. Even the meat eaters of the family liked this, and no one accused me of cooking weird hippie food (...cuz if it ain't steak)! That's always a very good sign.
Tweaks
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Wasn't a WOW for me at all. Beautiful presentation, but short on the, well, MEAT. Now, I am vegetarian, so that is saying a LOT. I just felt that it was a shepherd's pie without the meat. I wanted to replace with even MORE barley and lentils to bump up the flavor and texture. Wasn't hearty enough, these herbes de provence were certainly NOT essential (I feel like I wasted my money and time to buy them espically for this dish) and if it weren't for the lovely presentation, it really would have just been like watered down pasta sauce with potatoes. Not too appitizing. Use the presentation but make your own filling.
RECIPE SUBMITTED BY
JeriBinNC
United States
I was born and raised for the most part in Georgia. Since 1997 I've lived in the beautiful mountains of western NC, where I spend way too much time at work and not nearly enough time camping! I have a partner of 15 years (Lee) and 3 kids--2 grown and 1 teenager still at home. Lee doesn't cook, but she's my cooking cheerleader, and she and my son will always at least try anything I make, no matter what.
Camping is one of my favorite things to do. Other favorite ways to spend my time are doing beadwork, knitting, and making homemade soap. I should also admit that I spend waaaay too much time on the internet, but the bright side of that is that it brought me to Zaar! I spend a ridiculous amount of time here, but I love every minute of it. It's also has helped cure me of my pathological cookbook buying. I used to call cookbooks with full-page glossy photos my food porn. ;-) Now, thanks to all the talented photographers here, I can get all the food porn I want!
I love to read recipes, which most of my friends think is just weird. I suspect, though, that a lot of you don't think it's weird at all! I love to cook, but only when I want to. I also love to entertain and wish I had time to do more of it. I love trying new recipes. I was a vegetarian (vegan, actually) for several years, and that's when I got hooked on trying so many different cuisines. I still love vegetarian foods, but I do eat some meat, fish, and dairy/eggs now. I still try to keep it healthy and eat as little processed food as possible, but I'm not totally strict about it. Sometimes I want some good old junk food--I just try to make it home-made junk, so at least I know what's in it!
My pet peeve is willful ignorance. Grrrr