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Core Shepherd's Pie (Lentils & Barley)




Source of Recipe


WW Community


List of Ingredients




* 2 cups ff chicken broth, divided
* 1/2 cup dry lentils
* 1/4 cup pearl barley
* 1 large carrot, diced
* 1/2 onion, finely chopped
* 3 potatoes, chopped (or, enough to
make 2 cups mashed)
* garlic powder
* Molly McButter
* 1/2 to 1 c ff milk
* 4 slices canadian bacon, slivered
* olive oil
* salt and pepper to taste

Recipe



1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth, lentils and barley. Simmer for 30 minutes.
3. Meanwhile, in a medium saucepan heat 1-2 t olive oil, put chopped onions in to sweat, then add remaining 3/4 cup broth and carrot; cook until tender, about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add chopped potatoes and cook until tender but still firm, about 15 minutes. Drain and mash, adding ff milk, garlic powder, Molly McButter. If desired, beat with portable mixer til fluffy.
6. Meanwhile, saute slivered canadian bacon in 1 t olive oil over medium heat.
5. Combine bacon with carrot mixture with lentil mixture and season with salt and pepper to taste. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
6. Bake in preheated oven until lightly browned on top, about 30 minutes.