Lentil Barley Shepherds Pie
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 teaspoon flour
1 teaspoon parsley
1 teaspoon 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.)
SO HOW'D IT GO?
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