Preparation and Cooking Time: 75 minutes
Serves: 6

This shepherd’s pie is the ideal meal for all the family, especially those of you who are vegetarians. Lentils and barley replace the meat making this recipe suitable for vegetarians, while at the same time keeping the great taste and the proteins required. Hearty and filling this recipe is ideal for the colder days.

You will need:

Lamb Brand Potato Mash 120g, (1 sachet)

Lamb Brand Red Lentils 100g

Lamb Brand Walnuts 60g, coarsely chopped

Lamb Brand Barley 50g

Lamb Brand Corn Flour 1tsp

Lamb Brand Oregano ½tbsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Saf Instant Yeast 5g

Vegetable stock 475ml, divided

Carrot 1 large, diced

Onion 1small, finely chopped

Water 1tsp

All you have to do is:

Under running water rinse barley and lentils.

In a large saucepan over medium-low heat, combine 300ml vegetable stock, yeast, lentils and barley and leave to simmer for 30 minutes.

Meanwhile, in a medium saucepan combine remaining 175ml stock, carrot, onion and walnuts and cook until tender for about 15 minutes.

Combine corn flour and water and stir into carrot mixture, add the oregano and simmer until thickened. Combine carrot mixture with lentil and barley mixture and season with salt and pepper. Pour mixture into a casserole dish. Prepare the potato mash according to packet instructions and spoon over lentil mixture.

Bake in preheated oven of 175°C for about 30 minutes until lightly brown on top.