allrecipes' Shepherd's pie recipe

[Guest guest]

I finally tried this last night, it was excellent - I added garlic,

oregano, a bay leaf to the stew mixture, and white pepper to the

potatoes (I like it better than black pepper). I could not find

marmite or vegemite, and our sweet Donna responded to my frantic

message asking about a substitution -- told me to use a boullion cube

or Better than Boullion (I used the latter). Really good - next time I

will make more potatoes!

Audrey

 

On 3/9/10, Pam Araki <paraki wrote:

> Hi Audrey,

>

> Here is the recipe I use for shepherd's pie, from allrecipes.com. I totally

> change the way I put it together though. I do all the veggie part of this

> all in one pot with all the broth (not divided) and then I just do my mashed

> potatoes the way I always do. This is much simpler than your recipe, I

> think. I use LOTS of freshly ground pepper in both the potatoes and the

> bottom layer. I also sometimes put a layer of cheese between the layers

> because I love cheese

>

> I always get rave reviews on this. I think it is the vegemite that makes it

> (don't tell anyone til after they've eaten it!)

>

> Ingredients

>

> - 2 cups vegetable broth, divided

> - 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite

> - 1/2 cup dry lentils

> - 1/4 cup pearl barley

> - 1 large carrot, diced

> - 1/2 onion, finely chopped

> - 1/2 cup walnuts, coarsely chopped

> - 3 potatoes, chopped

> - 1 teaspoon all-purpose flour

> - 1/2 teaspoon water

> - salt and pepper to taste

>

> Directions

>

> 1. Preheat oven to 350 degrees F (175 degrees C).

> 2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth,

> yeast extract, lentils and barley. Simmer for 30 minutes.

> 3. Meanwhile, in a medium saucepan combine remaining 3/4 cup broth,

> carrot, onion and walnuts; cook until tender, about 15 minutes.

> 4. 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.

> 5. Combine flour and water and stir into carrot mixture; simmer until

> thickened. Combine carrot mixture with lentil mixture and season with

> salt

> and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed

> potatoes over lentil mixture.

> 6. Bake in preheated oven until lightly browned on top, about 30 minutes.

>

>

>