Vegetable & Lentil Patties + Lentil Shepherds Pie

Vegetable & Lentil Patties + Lentil Shepherds Pie

Bev Dunne

Below are some of my favourite vegetarian recipes which contain lentils as well as savoury yeast flakes.




2 cups Lotus Organic Red Lentils, 2 tbsp Organic Road Virgin Coconut Oil, 1 chopped onion, 2 cloves chopped garlic, 1 tsp grated ginger, 2 tsp Purefoods Essential organic ground cumin powder, 2 tsp ground coriander, 1 grated carrot, 1 stick diced celery, 2 cups Natural Road Savoury Yeast Flakes, 2 eggs lightly beaten, 1 cup milk, 1 cup Organic Road Buckwheat Flour, 1 cup breadcrumbs (or Organ Rice crumbs for gluten free) extra coconut oil for frying.


Cook red lentils in simmering water for approx. 15 minutes or until soft. Drain. Sauté onions, garlic, and ginger until soft then lightly fry cumin and coriander. Add carrot and celery and lightly fry. Combine mixture with lentils then stir in savoury yeast flakes. Mould into patties. If mixture is too sloppy add extra savoury yeast flakes. Coat patties with flour, and egg and milk mixture and roll in breadcrumbs. Shallow fry until golden brown. Serve with your favourite chutney or chill sauce.





Potato Topping – 4 large, diced peeled potatoes, 1 cup Milklab Almond Milk, 3 Tbsp Natural Road Savoury Yeast Flakes, ½ tsp Natural Road Fine Himalayan Salt, ½ tsp ground black pepper, 2 Tbsp chopped fresh parsley, 1 Tbsp Savoury Yeast Flakes for sprinkling on top.

Filling – 2 Tbsp Absolute Organic Australian Extra Virgin Olive Oil, 1 medium diced onion, 4 cloves crushed garlic, 3 large diced carrots, 250g sliced button mushrooms, 1/2 cup tomato paste, 1 can Absolute Organic Diced Tomatoes, ½ tsp Natural Road Fine Himalayan Salt, 1 tsp ground black pepper, 1 tsp dried thyme, 1 tsp dried rosemary, 2 tbsp Niulife Cocomino Naked Amino Sauce, 1 Tbsp Niulife Coconut Balsamic Vinegar; 2 tbsp Organic Road Buckwheat Flour, 1 cup dried Lotus Organic Green Lentils, 1 cup frozen peas, 1 cup water, 2 Naturata Gluten Free Stock Cubes.


For the Filling – Cook dry lentils in 3 cups boiling water for 25 minutes or until tender then drain. Saute onion in olive oil, with carrots and mushrooms for 10 minutes or until carrots are soft. (Add a little water if vegetables stick to pan) Stir in garlic and herbs, pepper and salt. Saute for 3 minutes, then stir in tomato paste. Add flour and cook for 1 minute. Add stock, amino sauce, diced tomatoes, drained lentils, balsamic vinegar, salt and pepper. Mix through and simmer for 5 minutes or until mixture as thickened. Stir in peas.

For the Topping – Cook potatoes, drain and mash, adding almond milk. Combine savoury yeast flakes, salt and pepper with mashed potato. Sprinkle with parsley.

Transfer lentil mixture into casserole dish. Spread potato mixture over the top of lentil mixture. Sprinkle with extra savoury yeast flakes and parsley. Bake for 30 minutes.