Reviewed: Nov. 1, 2009

Very tasty.

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DebL

Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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Reviewed: Sep. 25, 2009

This was very good! I made it as written except for the vegemite which I couldnt find. I did add a 1/2 cup of diced sauted mushrooms. I also had to use more water since my lentils soaked up a lot of it. My DH went back for 3 helpings. Definately a keeper! :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Aug. 24, 2009

I am SO happy with this recipe. Turned out exactly as I hoped and I'd made no changes (except to add about 3/4 cup water to lentil mix before putting into oven so lentils would soften more). You don't miss the meat in the least and really it's no more work than regular Shepherd's Pie. Excellent! Thank you!

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amy

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Reviewed: Aug. 15, 2009

I thought this was good. My kids and husband loved it. I will make extra mashed potatoes everytime so I can make this for the next day or to freeze. I added an extra carrot and left over green beans to the mix and cheese on top. I also didn't have vegemite and used Veggie bullion but I am on the look out for Vegemite now.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jun. 19, 2009

This is a great beginning recipe but I did make several changes: used 2 cups of veggie broth for the lentils and barley then added 1 tbs/1 tbs of water/cornstarch to thicken left over broth into "gravy"; subbed beef bullion for Vegemite (couldn't find); sauteed half onion then added to lentil/barley mixture; sauteed fresh carrots and zucchini, canned peas and green beans (in same pan); microwaved my potatoes then mashed them with a little bit of half and half. I also made a simple gravy (2 tbs of melted butter, 2 tbs of flour, 2 cups of veggie broth, cooked until thick) for serving on the side. I layered everything (lentil/barley-veggies-potatoes) then put under the broiler to brown the potatoes. Oh, I also added the walnuts to the lentils and barley rather than the veggies...it just seemed to make more sense and added a nice texture. Overall a great recipe!!!

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Apr. 24, 2009

Had trouble finding the yeast extract spread, so used Better than Bouillon and it worked fine, wonderful flavor and nice texture; changed the directions slightly as some others suggested: In a large saucepan over medium-low heat, combine broth, yeast extract, lentils, barley, bay leaf and oregano. Simmer 15 minutes, then add carrot, garlic, onion and walnuts. Cook until tender, about 15 more minutes. Combine flour and water, and stir into lentil/carrot mixture; simmer until thickened. Season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture. Bake at 350ºF for 30 minutes.

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cindy

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Reviewed: Mar. 5, 2009

Yum, Yum, Yum. I'm a real meat eater but this dish just made it into our weekly rotation. It is fabulous. Like others, I added some butter to the mashed spuds to flavor it up and used home made chicken broth to really bump up the flavor. I love this dish and would serve it to company without hesitation.

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FATDAD

Cooking Level: Intermediate

Home Town: Hudson, Ohio, USA

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Reviewed: Feb. 26, 2009

Absolutely amazing. Changes: celery instead of walnuts, yeast flakes instead of vegemite, used some potato water in the barley/lentil/veggie mix (with broth concentrate), cooked barley for 10 min before adding lentils (I don't recommend this!), and I took others suggestions to use 3 pans. I've officially decided I'm going to always make extra mashed potatoes so I can make this afterward (and only have to use 2 pots!).

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LRIGREM

Cooking Level: Beginning

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Reviewed: Dec. 11, 2008

I got oodles of compliments after cooking this one.

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Jeanne

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Reviewed: Nov. 29, 2008

I made this recipe for Thanksgiving,and it was great.Everyone enjoyed it and I cant wait to make it again. This is a great vegetarian dish for the cold winter months. I did make a few changes. I didn't use walnuts, I added quite a bit of extra broth to the lentils and barley mixture, I used shallots instead of onion, and I also added butter and milk to the mashed potatoes.

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Ms. Pie

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 24, 2008

This was surprisingly good! My husband (a definite meat lover) really loved it! I used more broth (just kept adding more as needed). I added the onion and carrot to the barley/lentil pot because I hate doing dishes. I added about 3 cloves of coarsely chopped garlic, I also doubled the vegemite! Came out perfect! So delicious -- thanks for sharing the recipe.

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mlcrawfo

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Reviewed: Oct. 14, 2008

This recipe is terrible. I followed the instructions almost exactly, the only thing i did differently was i used boullion instead of yeast extract. I also added a cup of water into the barley/lentil mixture before putting it in the oven because I was worried it would have been too dry. I was correct in doing so as all the water I added was absorbed. The coarseness of the lentils, barley walnuts in conjunction with the smoothness of the potato topping just doesn't work. It's chewey and completely throws me off of the rest of the dish. The only reason I didn't give this 1 star is that at least the flavour was half decent and the dish was marginally edible if you are starving and there is nothing left in your house.

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Kivgaen

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Reviewed: Sep. 8, 2008

This recipe is awesome! I made some modifications, though. I use Better than Boullion instead of the Vegemite. I use a can of Veg-All sometimes to make it quicker. It also needs some spices, too. I put a little rosemary and some roasted garlic in the potatoes. Also, make sure to add a good bit of salt because it really needs it.

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mamajillie

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Reviewed: Aug. 10, 2008

I made this for a dinner I had for several friends and everyone liked it. It presents well and is a good hearty vegetarian dish to serve. I added some thyme and savory to the mixture. Next time I'll probably also add green beans. I added some light butter to the potatoes and next time would probably add some soy milk too.

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BRH

Home Town: San Diego, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 4, 2008

I've made this recipe a number of times and I still thoroughly enjoy it! The only changes I've made through all these instances is omitting the walnuts and adding green beans.

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Andrea

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Reviewed: Jul. 17, 2008

Thanks for a great recipe! I use celery instead of carrots and walnuts, and I sometimes mix in a little cheddar and butter with my mashed potatoes. We have this dish about once a week, and everyone loves it!

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elizabeth

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Reviewed: Jul. 14, 2008

This was really good. I doubled the recipe and it fed 5 for dinner plus leftovers for my hubby and I the next day - but we are pretty big eaters. I didn't add the salt because I thought it was salty enough without (the broth I used must have been quite salty). Also, I added a little bit of thyme and oregano and I thought this gave it a little something extra. I mashed the potatoes with some butter and milk to make them fluffy. Next time, I might add a little garlic and try cooking the lentils and carrots/walnuts/onions together as other reviewers suggested to dirty one less pot. But yeah, this was really good!

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karenj

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Reviewed: Jun. 16, 2008

This was a great meal! I followed suggestions of others and added the carrot and onion to the lentil pot with 15 minutes left on the timer. I skipped the flour and yeast extract. I added a little salt, one clove of garlic to the lentil mix, put a layer of corn between the lentils and potato, and broiled for the last 5 minutes of cook time for a crispy crust. Leftovers were even better!

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angel204

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Reviewed: May 5, 2008

mmmm, so yummy!! The vegemite really seems to make all the difference!! Howvever, I included a few modifications; substituted the walnuts for SUNFLOWER SEEDS- the texture went really well with the barley!! Also, way too little water in the recipe, added about another cup and a half. I also put cheese in between potato/ grain layers like others suggested. Will definately be making this again!!

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eliza

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Reviewed: May 3, 2008

Really enjoyed this. I used miso instead of the vegemite and it turned out fine. It's really delicious - but yeah, I'd double it next time I think considering it's only 186 calories per serving. Great vegan shepherd's pie, though!!

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MGUDMUNDSON

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Vegetarian Shepherd's Pie II

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