It seems this week is all about comfort food. I remember my Mom’s Shepherd’s Pie well, with the crispy edges of mashed potato in the ceramic dish with the blue flowers. Two years ago, I made a version of that recipe with sweet potato in the topping. This time, I made the dish completely vegetarian, inspired by this recipe from Meatless Monday. And I promise, you won’t miss the meat one bit!
4 c. water
1/2 c. barley
1 c. lentil
4 potatoes, peeled and cut into chunks
2 T butter or margarine
1 T olive oil
2 leeks, washed and sliced
2 carrots, peeled and diced
2 (10 oz.) packages mushrooms, sliced
1 t garlic powder
2 T soy sauce
Place water, lentils, and barley in a covered pot, and simmer for 45-60 minutes, adding more water if needed.
In the meantime, cook potatoes until tender. Drain, mash, and add butter or margarine and milk.
At the same time, heat oil in a large frying pan. Add leeks and carrot, and saute for 10 minutes until softened. Add mushrooms, and cook for 10 additional minutes. Add garlic powder and soy sauce. When lentils are done, add lentil mixture to frying pan. Pour base in a casserole dish (or two!) coated with cooking spray. Top with mashed potato. Bake at 350F for 25-30 minutes.