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Shepherdless Pie

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Submitted by lagan

YIELD

6 servings

PREP

25 min

COOK

60 min

READY

90 min

Ingredients

4 115.6
2 57.8
OUNCES ML/G PEARL BARLEY
pot or pearl
8 231.2
OUNCES ML/G CARROTS
grated
1 1
EACH EACH ONIONS
medium, chopped
14 404.6
OUNCES ML/G BEEFSTEAK TOMATOES
chopped *
½ 237
PINT ML STOCK
vegetable stock *
1 ½ 680.4
POUNDS G POTATOES
6 9E+1
TABLESPOONS ML MILK
3 86.7
OUNCES ML/G 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 (1½ 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)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 241 12% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 100mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 9g 36%
Sugars g
Protein 20g
Vitamin A 69% Vitamin C 20%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 
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