Instant Pot Lentil Shepherd's Pie (Vegan, Gluten-Free)
Try this Instant Pot Lentil Shepherd's Pie (Vegan, Gluten-Free) recipe, or contribute your own.
Try this Instant Pot Lentil Shepherd's Pie (Vegan, Gluten-Free) recipe, or contribute your own.
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 celery sticks diced into small cubes
- 1 teaspoon paprika powder
- 1/4 teaspoon cinnamon powder
- 1 + 2/3 cups of green dried lentils (soaked for 15 m
- 2 tablespoons olive oil (you can used some oil from the sun-drie
- 1/2 large brown onion finely diced
- 2 medium carrots diced into small cubes
- 3 cloves garlic finely diced
- 3.5 oz / 100 g of cremini mushrooms (swiss brown)
- 1/3 cup chopped sun-dried tomatoes (about 7 tomato halves)
- 1 + 1/2 teaspoons salt
- 1 cup diced tinned tomatoes (with juice)
- 1 can (400 g) tinned chopped tomatoes with juice
- 1 + 1/4 cup (310 ml) vegetable stock
- 2 tablespoons soy sauce or wheat-free tamari
- 1/4 cup (60ml) red wine
- 1-2 bay leaves
- 1/4 teaspoon chili powder or flakes (caynne is fine)
- 2.5 lb / 1kg white potatoes peeled and cubed
- 1/2 cup (120 ml) almond milk or regular milk (rice milk is
- pinch of black pepper
- 2 tablespoons olive oil (ghee or butter for non-vegan version)
- extra 1/2 teaspoon salt or to taste
- Carbohydrate 1.74521298593398 g
- Cholesterol 0 mg
- Fat 0.0670745138861635 g
- Fiber 0.473700703073724 g
- Protein 0.253694166657897 g
- Saturated Fat 0.0151240763881306 g
- Serving Size 1 1 Serving (219g)
- Sodium 0.77576388886691 mg
- Sugar 1.27151228286026 g
- Trans Fat 0.00949351388761192 g
- Calories 8 calories
Step-by-step
- Soak the lentils in a pot/bowl of cold water for 15 minutes, while you are preparing all the ingredients. If using canned lentils, skip this process. Then strain the lentils before using.
- Turn the Instant Pot on and press the Sauté function key. Add the olive oil, onions, carrots and celery and cook for 3-4 minutes, stirring a few times.
- Add the rest of the ingredients and mix together. Press Cancel, to stop the Sauté function, then press the Manual setting, HIGH pressure (default on Ultra, I think) and set to 8 minutes.
- After 3 beeps, the Instant Pot will start building up the pressure and the cooking process will begin.
- If using canned lentils, rinse the legumes under cold water and add to the mixture and set the IP to 3 minutes instead of 8 minutes.
- In the meantime, peel and dice the potatoes. You can either cook the potatoes on the stove while the lentils are cooking in the pressure cooker or you can cook the potatoes in the IP in the second stage. See both methods below.
- At this stage, preheat the oven to 200 C / 400 F.
- Once the timer goes off on the lentils, allow 10 minutes for natural pressure release and then use the quick release method (turn the sealing lever to 'Venting' to let off the rest of the steam/pressure.
- Open the lid, mix through and transfer the lentil mixture to a large casserole dish or a baking tray.
- Cook potatoes on the stove: Cover potatoes in a pot with cold water and add a teaspoon of salt. Bring to a boil and cook for 10 minutes, until soft. Leave ½ cup of the cooking liquid in the pot with the potatoes and strain the rest. Add the almond milk (or other milk of choice), onion and garlic powders, pepper, and olive oil (or butter, if using that) to the potatoes. Mash the potatoes really well into a puree and taste for salt. Add extra, if needed.
- Cook potatoes in the Instant Pot: Rinse the inner pot with water after cooking the lentils. Add the potatoes with 2 cups of water and salt. Set to Manual, HIGH pressure, for 5 minutes. Once the timer goes off, use the quick release to let off the pressure/steam. Leave ½ cup of the cooking liquid in the pot and strain the rest. Add the almond milk (or other milk of choice), onion and garlic powders, pepper, and olive oil (or butter, if using that) to the potatoes. Mash the potatoes really well into a puree and taste for salt. Add extra, if needed.
- Finish the pie: Spread the mashed potato puree over the lentil mixture in the casserole dish. The easiest way to do this is to scoop a few batches of the puree and pop them in the different spots over the top. Then use a spoon or a spatula to flatten and smooth the puree. Make small indents, or waves in the crust with a spoon. Pop in the oven (close to the grill) and bake for 10-15 minutes. Serve with a green salad or vegetables.
My Go-To Comfort Food: Instant Pot Lentil Shepherd's Pie
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. Weeknights are a whirlwind of homework, extracurriculars, and the never-ending laundry pile. That's why I've become obsessed with finding recipes that are both quick and satisfying, and this Instant Pot Lentil Shepherd's Pie fits the bill perfectly. It's a hearty, flavorful meal that's packed with nutrients and surprisingly easy to make, even on the busiest of days.
What I love most about this recipe is its versatility. It’s easily adaptable to whatever vegetables I have on hand. Sometimes I add extra carrots, or swap out the cremini mushrooms for something else entirely. I've even been known to throw in some leftover roasted vegetables for an extra flavor boost. The lentil base is incredibly adaptable, so don’t be afraid to experiment!
The Instant Pot is my secret weapon in the kitchen. It drastically reduces cooking time, allowing me to get dinner on the table faster without sacrificing flavor. The pressure cooking method tenderizes the lentils beautifully, creating a creamy and comforting texture that my whole family loves. Plus, the cleanup is a breeze – just one pot to wash!
The topping is a simple yet elegant mashed potato crust, made creamy with a touch of almond milk. I prefer almond milk for its subtle sweetness and creamy texture, but any milk will work, even regular cow’s milk if you’re not following a vegan diet. The mashed potatoes add a comforting element that elevates the entire dish, creating a perfect balance of savory and comforting flavors.
This recipe is not only quick and easy but also incredibly healthy. Lentils are an excellent source of protein and fiber, making this dish incredibly filling and satisfying. The vegetables add essential vitamins and minerals, ensuring that my family gets a nutritious meal without even realizing it. It's the perfect way to sneak in extra veggies for picky eaters!
Beyond the Weeknight: This recipe is just as perfect for a weekend meal. Imagine serving this hearty shepherd's pie alongside a crisp green salad and a glass of wine – it's the kind of meal that makes you feel cozy and content. The leftovers are equally delicious, making it a perfect make-ahead meal for busy weeks. I often double the recipe and freeze half for a future weeknight dinner – it's a true lifesaver.
Making it Your Own: Feel free to adjust the seasonings to your liking. A dash of Worcestershire sauce (or a vegan substitute) adds a lovely umami depth, while a sprinkle of fresh herbs like rosemary or thyme elevates the flavor profile. Experiment with different types of lentils or vegetables to customize it to your taste. You could even add some spices to the potato topping for a little something extra.
This recipe is more than just a meal; it’s a testament to the power of simple, wholesome ingredients and the magic of a little time-saving kitchen technology. It’s a recipe that’s become a staple in my kitchen, and I know it will become one of your favorites, too.
So, the next time you're short on time but craving a comforting and flavorful meal, give this Instant Pot Lentil Shepherd's Pie a try. You won't be disappointed!
