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lentil-barley-shepherd-pie recipe

From: ad353@freenet.carleton.ca (Kathryn Camfield)
 Date: Fri, 7 Jul 1995 16:19:33 GMT
 This recipe originally posted in rec.food.veg.cooking by another poster.
 This recipe is very tasty - ideal for a cold winter day (okay, it's a
 little early... ;)
 Lentil-Barley Shepherd's Pie
 2 cups water			1 clove garlic, crushed
 1/2 cup uncooked lentils	1 tsp. flour
 1/4 cup uncooked barley		1 tsp. parsley
 1 large carrot, diced		1 tsp. herbes de Provence
 1 medium onion, finely chopped	salt and pepper
 8 oz. canned tomatoes, diced	3 medium potatoes, cooked and mashed
 1. Peel, cut up, and boil potatoes until soft.  Mash.
 2. Heat 1 1/4 cups water, add lentils and barley.  Simmer 30 minutes.
 3. Heat remaining water in a saucepan and add carrot, onion, garlic, and
 cook until tender.  Add tomatoes and spices.
 4. Mix the flour with a little water and add to saucepan.  Stir and cook
 over low heat until thickened.
 5. Combine contents of saucepand with cooked lentils and barley.  Place in
 oven-proof baking dish and cover with mashed potatoes.
 6. Bake at 350F for 30 minutes or 45 minutes if made ahead of time, from
 room temperature.
 kwvegan vegan