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Lentil Barley Shepherd's Pie

Recipe from bob@shore.net - provided through curtesy of Yvette Norem maintainer of Veggies Unite!
Over 2,000 recipes, and lots more.

  • 2 cups water
  • 1/2 cup uncooked lentils
  • 1/4 cup uncooked barley
  • 1 large carrot diced
  • 1 medium onion chopped finely
  • 8 oz. canned tomatoes diced
  • 1 clove garlic crushed
  • 1 tsp flour
  • 1 tsp parsley
  • 1 tsp herbes du Provence
  • salt and pepper
  • 3 medium potatoes cooked and mashed
Peel, cut up and boil potatoes until soft, then mash

Heat 1-1/4 cups water, add lentils and barley, simmer 30 min.

Heat remaining water in a saucepan, add carrot, onion, garlic and cook until tender, then add tomatoes and spices.

Mix the flour with a little water and add to sauce pan, stir and cook over low heat until thickened.

Combine contents of saucepan with cooked lentils and barley, place in ovenproof baking dish, cover with mashed potatos.

Bake at 350 deg. F for 30 min. (or you can make it ahead of time and bake it for 45 min. with it starting from refrigerator temp.)