Instant Pot Shephard’s Pie

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Instant Pot Shephard's Pie

Author: Riley Shaia

Ingredients

• 1 Cup Diced Onion
• 1/2 Cup Diced Carrot
• 1/3 Cup Diced Celery
• 1/2 Cup Diced Turnip
• 1 Cup French Green Lentils
• 1 tsp Dried Thyme
• 1 Bay Leaf
• 1/4 tsp Dried Rosemary
• 1 3/4 Cup Vegetable Stock
• 1-2 Tbs Browned Rice Flour (simply place in dry saute pan and brown for about 5 minutes or until fragrant, nutty and slightly brown in color)
• 1 Tbs Vegan Worcestershire Sauce
• 1-2 tsp Tamari or Coconut Aminos
• 1 Can Diced Tomatoes
• 1 Tbs Tomato Paste
• 1 Recipe Instant Pot Garlic Mashed Potatoes

Instructions

1. Heat the instant pot on saute function.  Add the onion, carrot and celery for about 3 minutes.   Add the turnip, lentils, thyme, bay leaf, rosemary and stock.
2. Lock the lid and bring to high pressure for 10 minutes.  Allow the pressure to come down naturally.  Remove the lid and add 1-2 Tbs browned rice flour, Worcestershire sauce, Tamari, tomatoes and tomato paste.  Stir, then replace the lid and allow it to sit for 3 minutes.  Quick release any built up pressure.
3. Discard the bay leaf and transfer the filling to a casserole dish or individual ramekins.  Top with the mashed potatoes.  Run under the boiler to brown or at least heat the potatoes.

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