Lentil and Barley Shepherd's Pie
450ml (¾ pint) Vegetable Stock
225g (8oz) Tin Chopped Tomatoes
110g (4oz) Lentils
50g (2oz) Barley
3 Medium Potatoes
1 Large Carrot
1 Medium Onion
1-2 Cloves Garlic
1 tsp Parsley
1 tsp Herbes de Provence
25-50g (1-2oz) Cheese [Optional]
Butter or Margarine
Milk
Salt and Pepper, to taste
Peel and boil potatoes until soft.
Mash adding butter or margarine, milk and seasoning.
Heat 300ml (½ pint) of stock and add the uncooked lentils and barley.
Simmer 30 minutes or until tender.
Peel and dice the carrot, peel and finely chop the onion, crush the garlic.
Place into a saucepan with the remaining stock and cook until tender.
Add the tomatoes and spices.
Cook over low heat and stir until slightly thickened.
Combine with cooked lentils and barley.
Place in oven-proof baking dish and cover with mashed potatoes, sprinkle with grated cheese (if used)..
Bake at 180°C: 350°F: Gas 4 for 30 minutes or until golden brown.
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