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Servings 12
Author Liz – Eat Move Make
Ingredients
- 1 pound ground beef
- 1 cup diced carrots
- ½ sweet onion diced
- 2 cloves garlic minced
- 1 cup split red lentils rinsed and drained
- ½ cup pearl barley
- 4 cups beef broth
- 1 tsp dried thyme
- 3 tablespoons soy sauce
- 1 14.5- oz can whole kernel corn drained
- 1 14.5- oz can green peas drained
- 1 10 oz can diced tomatoes w/ green chilies
- 4 pounds golden potatoes peeled and quartered
- ⅓ cup milk
- 2 Tbsp butter
- Salt and pepper to taste
Instructions
- In a large saucepan over medium high heat, sauté carrots and onions in 1 Tbsp olive oil about 5 minutes. Add garlic and sauté for another minute. Add a pinch of salt and pepper.
- Transfer to large stock pot and add beef broth, lentils, barley, thyme and soy sauce. Bring to a boil; reduce heat and simmer until lentils are tender, about 30 minutes. Stir in corn, green peas and tomatoes; continue simmering another 10 minutes.
- While lentils are simmering, brown ground beef, and cook potatoes. Place potatoes in large stockpot; add enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes are tender. Drain well. Mash. Season with butter, salt and pepper to taste. Cover and keep warm.
- Preheat oven to 350 degrees.
- Add ground beef to beef stock mixture.
- Lightly grease a 3 quart baking dish and pour lentil mixture into dish. Use a spatula to spread the mashed potatoes over the top of the ground beef/lentil mixture. Sprinkle with a pinch of salt and pepper.
- Bake 30 minutes, or until potatoes are lightly browned on top. Let stand about 15 minutes before serving.
