Your post leaves a little to be desired in the way of information. I am going to make some assumptions.
I'm going to assume
an OG of around 1.050. Therefore, according to YeastCalc
you needed over 900 billion cells.
I'm also going to assume
that the yeast from the starter is the same strain as the dry yeast you also pitched (if I'm reading the post correctly).
Again, I'm going to assume
you don't have a stir plate.
With all of these assumptions you pitched about 300 billion cells (200 from the 2L starter and 100 from the sachet). You pitched 1/3 of what was needed. Prepare for a SLOW fermentation.
At what temperature is it fermenting?