20 minute preparation, 35 minute cooking 


Lentil Stew



3/4 Cup green lentils

1/4 cup French green lentils

1 tbsp red lentils

4 cups of water

2 sticks celery

1 carrot

1 onion

1 tsp. garlic powder

1 tinned tomatoes

1 tsp vegemite

1 tbsp mixed herbs

½ tsp. turmeric

½ tsp. cumin

2 tsp stock

1 tsp sugar (optional depends on how tart tinned tomatoes are)

1 tbsp soy sauce

1 tsp paprika

Pinch of salt

Pepper to taste


Chopped Parsley



  1. Rinse lentils and pick out stones

  2. Put in pot and cover in water, bring to boil and cook for 25 minutes, add extra water if needed, keep mixture soupy

  3. Add all remaining ingredients except spinach and parsley

  4. Cook until vegies are tender and liquid has thickened

  5. Stir through spinach and wilt down for 1 minute.

  6. Stir through parsley


Cheesy Potato & Pumpkin Topping



4-6 Potatoes

½ Small Pumpkin

1 tsp. mustard

1tsp. miso

1/8 cup of soy milk

1 tbsp. savoury yeast flakes


Chopped parsley



  1. Peel and cut potatoes and pumpkin.

  2. Put in pot and just cover with water, bring to boil, reduce to high simmer and cook for 10 – 15 minutes until tender

  3. Put all ingredients into blender and blend until super smooth, taste test and add extra miso and yeast flakes for more of a cheesy taste.



  • Put lentil stew into base of ramekin or larger baking dish

  • Top with Cheesy Potato Sauce

  • Sprinkle with Paprika and chopped parsley

  • Serve!


Alternatively you cooked put mashed potato on top for a more traditional Shepherd's Pie, but trust me the cheesy topping is worth a try.

Shepherd's Pie