Coco-Banana's Barley Bake With Sweet Potato Mash |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I tried this dish at a very reputable vegetarian restaurant - liked the concept but did not like the flavourings. So I thought I would make my own... It is sort of like an alternative shepherds pie but vegan! I served it with steamed broccoli and roasted potatoes - Enjoy! Ingredients:
1 cup pearl barley |
1 onion, chopped |
2 cloves garlic, crushed |
1 teaspoon olive oil |
1 (400 g) can tomatoes |
150 g mushrooms, sliced |
20 g fresh rosemary, finely chopped |
20 g fresh dill, finely chopped |
20 g fresh basil, finely chopped |
800 g sweet potatoes, cut into chunks |
sea salt |
Directions:
1. Boil the barley until it is soft.
2. Meanwhile, begin steaming the sweet potato.
3. Saute the onion and garlic in the olive oil until it has browned.
4. Once the barley is soft, add the onion mixture, the mushrooms, the tomatoes and the herbs.
5. Transfer it to an oven-proof dish.
6. Mash, or puree the sweet potato with the sea salt until it is smooth, thick and creamy.
7. Top the barley mixture with the mashed sweet potato.
8. Bake in an oven, at 150 degrees Celcius for an hour.
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