Vegetarian Vegemite Shepherd's Pie

    1 hour 15 minutes

    In this vegetarian shepherd's pie we use a tasty mix of lentils, barley, walnuts and vegetables instead of mince.

    109 people made this

    Serves: 8 

    • 2 cups (500ml) vegetable stock, divided
    • 1 teaspoon Vegemite
    • 1/2 cup dry lentils
    • 1/4 cup pearl barley
    • 1 large carrot, diced
    • 1/2 onion, finely diced
    • 1/2 cup walnuts, coarsely chopped
    • 3 potatoes, diced
    • 1 teaspoon plain flour
    • 1/2 teaspoon water
    • 1 pinch salt and pepper, to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. In a large saucepan over medium-low heat combine 315ml stock, vegemite, lentils and barley. Simmer for 30 minutes.
    3. Meanwhile; in a medium saucepan combine remaining 185ml stock, carrot, onion and walnuts then cook until tender; about 15 minutes.
    4. Meanwhile; bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm; about 15 minutes. Drain and mash.
    5. Combine flour and water then stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 1 litre casserole dish. Spoon mashed potatoes over lentil mixture.
    6. Bake in preheated oven until lightly browned on top; about 30 minutes.

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    Reviews in English (88)


    Took shortcuts. Save washing up ... instead of cooking the lentils and barley separate from the vegetables, chuck the veges in with the pulses after fifteen minutes. And add more water! Those lentils are super-thirsty!  -  14 Sep 2010


    Makes a great change from the usual vegetarian fare of curries and tomato based dishes.  -  14 Sep 2010


    Excellent Recipe. I didn't have any yeast extract spread, so I substituted nutritional yeast flakes (about 1/4 cup) and it had the same effect. Also, I'm not vegan, so I mashed the potatoes with milk and a little butter to add flavor, and topped with about 1/2 cup shredded cheddar/jack cheese to make a bubbly mess. Also, I added a bunch of frozen green beans to the mix to get more veggies in there. My family (including two kids - 4 and 2) LOVED this, and my husband asked me when I was going to make it again. I served it with oven roasted broccoli (broccoli, olive oil and a little salt put in the oven at 450 for about 15 minutes.) Yum, Yum.  -  27 Apr 2005  (Review from Allrecipes USA and Canada)