Instant Pot Lentil Shepherd’s Pie
October 7, 2018
You can make this easy vegan shepherd’s pie with lentils and mashed cauliflower in your Instant Pot or electric pressure cooker in about 30 minutes!
INSTANT POT COOKING
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Instant Pot Shepherd's Pie
You can make this super easy vegan shepherd's pie with lentils and mashed cauliflower in your Instant Pot or electric pressure cooker in about 30 minutes!
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 8 ounces cremini mushrooms, roughly chopped
- 1/2 cup red lentils
- 1 cup filtered water
- 1 (15oz) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 tablespoon minced fresh rosemary, plus more for garnish
- 1 tablespoon wheat-free tamari (or soy sauce), plus more to taste
- Celtic sea salt, to taste
- Freshly ground black pepper, to taste
- 1 pound cauliflower cut into florets
Combine the onion, garlic, carrots, celery, mushrooms, red lentils, water, chickpeas, thyme, rosemary, soy sauce, 1 teaspoon salt, and several grinds of pepper in the Instant Pot and give it a stir.
Arrange a 2.5-inch trivet over the vegetables and place a 7-inch oven-safe bowl on top. Add the cauliflower to the bowl. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 5 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and use oven mitts to lift the trivet and the bowl out of the pot.
Stir the filling at the bottom of the pot. Taste and adjust the seasonings as needed. The lentils should dissolve into the sauce as you stir, thickening it. Pour the cooked cauliflower into a large bowl and use a fork or potato masher to mash it until smooth. Generously season the mash with salt and pepper.
To serve, spoon the warm filling into bowls and top each with mashed cauliflower. Garnish with fresh herb sprigs and a final grind of pepper. Store leftovers in two separate airtight containers—for the filling and the cauliflower mash—in the fridge for 5 days.
Recipe and photo from The Fresh & Healthy Instant Pot Cookbook by Megan Gilmore, copyright © 2018. Reprinted with permission of Ten Speed Press. All rights reserved.