Shepherdless Pie

90 minutes Prep: 25 minutes Cook: 60 minutes

241 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	ounces	lentils, red
2	ounces	pearl barley	pot or pearl
8	ounces	carrots	grated
1	each	onion	medium, chopped
14	ounces	beefsteak tomatoes	chopped
1/2	pint	stock	vegetable stock
1 1/2	pounds	potatoes
6	tablespoons	milk
3	ounces	cheddar cheese	grated

Directions

Put the lentils, barley, carrots, onion, tomatoes and their juice and stock into a saucepan.

Bring them to the boil, cover the pan, and simmer for 40 minutes or until the lentils and barley are soft.

Boil the potatoes in their skins.

Peel them as soon as they are cool enough to handle and mash them with the milk and the cheese.

Preheat the oven to Gas Mark 6 or 200 C/400 F.

Put the lentil mixture into a 900 ml (1 1/2 pint) pie dish.

Pile the potatoes on top in an even layer.

Make patterns on them with a fork.

Put the pie into the oven for 20 minutes or until the ridges on top begin to brown.

(Note: you can use low-fat Cheddar for this instead of full-fat variety)

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Nutrition Facts

Serving Size 198g

Amount per Serving

Calories 241 12% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 100mg	4%
Total Carbohydrate 44.0g	15%
Dietary Fiber 9.0g	36%
Sugars 4.0g
Protein 10.0g	20%

Vitamin A	69%		Vitamin C	20%
Calcium	10%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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