Preheat oven to 350 degrees F (175 degrees C).

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In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley.Simmer for 30 minutes.

Meanwhile,in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil.Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.

Combine flour and water and stir into carrot mixture; simmer until thickened.Combine carrot mixture with lentil mixture and season with salt and pepper.Pour mixture into a 2 quart casserole dish.Spoon mashed potatoes over lentil mixture.

Bake in preheated oven until lightly browned on top, about 30 minutes.