Vegetarian Shepherd's Pie

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Combine 1 1/4 cups vegetable broth, lentils, barley, and yeast extract in a large saucepan. Simmer over medium-low heat until lentils are tender, about 30 minutes.

Recipe View In a separate saucepan, combine the remaining 3/4 cup vegetable broth with the diced carrot, chopped onion, and walnuts. Cook over medium heat until the vegetables are tender, approximately 15 minutes.

Recipe View While the lentil and vegetable mixtures are simmering, place the chopped potatoes in a large pot, cover with salted water, and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender but still firm, about 15 minutes. Drain the potatoes thoroughly and mash until smooth.

Recipe View In a small bowl, whisk together the flour and water to create a slurry. Stir the flour mixture into the carrot and vegetable mixture. Simmer until the sauce has thickened slightly. Combine the carrot mixture with the cooked lentil mixture and season generously with salt and pepper to taste.

Recipe View Transfer the lentil and vegetable mixture to a 2-quart casserole dish. Spoon the mashed potatoes evenly over the top, creating a smooth and appealing surface.

Recipe View Bake in the preheated oven until the mashed potato topping is lightly browned and the filling is bubbly, about 30 minutes.