Shepherd’s Pie

Ingredients

  • 2 cups vegetable broth, divided
  • ½ cup dry lentils
  • ¼ cup pearl barley
  • 3 potatoes, chopped
  • 1 cup milk
  • 1 tbsp butter
  • ½ onion, finely chopped
  • 1 tbsp all-purpose flour
  • 1 cup milk
  • ½ cup sharp cheddar cheese, sliced
  • ½ lb frozen peas
  • ½ lb frozen corn
  • salt and pepper to taste

Method

  1. Preheat oven to 350º.
  2. In a large saucepan over medium-low heat, combine 1¼ cups broth, lentils and barley. Simmer for 30 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Add milk, butter, and salt.
  4. Meanwhile, in a medium dish, warm peas and corns in the microwave for 5 minutes.
  5. Meanwhile, sauté the onions for 5 minutes, add flour and stir until thoroughly coated, then quickly add milk a bit at a time, stirring constantly. Melt cheese into the white sauce.
  6. Add the lentils, barley, peas, and corn to the mixture and season with salt and pepper.
  7. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over mixture.
  8. Bake in preheated oven until lightly browned on top, about 30 minutes.