Healthy Shepherd Pie
Even though getting used to cooking with a cast iron skillet can be tough, it does not mean that you can’t still enjoy recipes you love. With this recipe you will be able to enjoy a meatless version of a shepherd’s pie that still tastes great
Equipment
- Cast Iron Skillet
Ingredients
- Dash of Salt and Pepper for Taste
- 2 Cups of Vegetable Broth Divide Into 2, 1 Cup Servings
- ½ Cup of Lentils Dry
- 1 Carrot Large In Size and Diced Into Fine Pieces
- ½ of an Onion Chopped Finely
- ¼ Cup of Barley Pearl
- 1 teaspoon of Yeast Extract
- ½ teaspoons of Water
- 3 Potatoes Chopped Into Small Pieces
- ½ Cup of Walnuts Chopped Coarsely
- 1 teaspoon of Flour All Purpose
Instructions
- Using a large sized cast iron skillet over low to medium heat add in your broth, lentils, barley and yeast extract and stir until mixed. Allow to simmer for about 30 minutes.½ Cup of Lentils, 1 teaspoon of Yeast Extract, ¼ Cup of Barley
- In a separate medium sized cast iron skillet, bring together your vegetable broth, walnuts, onions and carrots and allow to cook until the vegetables are still tender. This should take about 15 minutes.½ of an Onion, ½ Cup of Walnuts, 1 Carrot
- In another separate cast iron pot, bring some water and salt together and bring to a boil. Place your potatoes into this pot and allow them to cook over medium to high heat for 15 minutes or until they become tender. Once tender drain the potatoes and mashed them until they reach the consistency you want.Dash of Salt and Pepper for Taste, 3 Potatoes
- Add in your flour and water to your carrot mixture and stir until thoroughly combined. Combine your carrot mixture with your lentil mixture next and season with as much salt and pepper as you like. Place your cast iron skillet with your mixture into your oven for about 30 minutes or until the top is nice and brown. Remove from oven and serve while still piping hot.2 Cups of Vegetable Broth, 1 teaspoon of Flour, ½ teaspoons of Water