• 5 cups vegetable broth - divided
• 1 cup dry lentils
• 1/2 cup pearl barley
• 2 tsp yeast extract spread e.g. Marmite/Vegemite
• 1 large onion - finely chopped
• 2 garlic clove - minced
• 4 large carrots - diced
• 1 cup walnuts - coarsely chopped
• 2 tsp flour
• 1 Tbsp water
• 8 potatoes - 1/4“ slices
• 3 Tbsp butter
• milk or half and half
• 2 cups frozen peas
• 2 Tbsp tomato paste or 6 oz. tomato sauce
• 1 Tbsp soy sauce
• 2 tsp Worcestershire sauce
• salt and pepper
• shredded cheese

1. In large saucepan (soup pan) combine 3 cups broth, lentils, and barley and yeast extract. Simmer for 30 min.
2. Twice rinse potato slices in water to remove starch. Add to large saucepan plus 1/2 cup broth. Simmer 25-30 minutes until tender and pieces fall apart and liquid is absorbed. Mash with butter and milk or half and half until fluffy.
3. Saute onions in medium saucepan adding garlic near end. Add 1 1/2 cups broth, carrots and walnuts. Cook until tender, about 15 min. Combine flour and water and add to carrot mixture, simmer until thickened.
4. Add carrot mixture, peas, tomato paste, soy sauce, Worcestershire sauce, and salt and pepper to lentils and barley.
5. Bake in 375 deg oven for 30 min. adding shredded cheese to top during last 15 min.

Serves: 8        Total cook time: 1hr 15min
Source: Allrecipes Vegetarian Shepherd's Pie II