Recipes
Vegetarian Shepherds Pie/Cottage Pie
(From Lion Lentils packet South Africa)
Double lentil and barley amounts to fit in pyrex dish with some mixture left over. Nice.
125 ml (1/2 cup) brown lentils
65ml (1/4 cup) Pearled Barley
500ml (2 cups) vegetable stock
5 ml yeast extract ( I used worceshire sauce)
1 large carrot diced (softened in microwave)
5ml gravy powder or thickener
1 small onion chopped finely
1 clove garlic crushed
125 ml (1/2 cup) chopped walnuts (optional didnt use)
Salt and pepper to taste, (I added some curry powder, turmeric, nutmeg, mustard seeds)
3 potatoes cooked and mashed
(I would add some frozen vegs to the mixture too)
Simmer lentils and barley in 1 ¼ cups of the stock and yeast extract for 30 minutes
Meanwhile cook the carrot,onion,garlic and walnuts in the remaining stock for 15 mins or till tender (I fried the onion and garlic, fry the curry powder, turmeric,nutmeg & mustard seeds for a minute and added softened)
Mix the gravy powder or thickener with a little warm water and add to the carrot mixture and stir over low heat till thickened
Combine the lentils and the barley with the carrot mixture,season with salt and pepper and place in an ovenproof dish
Cover with mashed potato and cook at 180deg C for 30 minutes or till brown on top.
(Could try with sweet potato mash also)