Vegan Instant Pot Shepherd’s Pie
Oct 18, 2024
Vegan Instant Pot Shepherd’s Pie
Serves: 6-8 • Total Time: 35-40 mins • FODMAP Rating: Medium
This is a great recipe to add Beyond or Impossible meat to add more flavor (so it tastes more like traditional shepherd's pie) to or even just TVP to increase the protein amount. It has enough water to easily add ½ cup of dry TVP without having to change the recipe. And if you add beyond meat then omit the salt and add it instead after the cooking process once you've tasted it. Also, below I have instructions for using the sauté function, but I just throw everything in all at once (except the frozen veggies--you'll add those after everything is cooked to cool it down and keep it tasting fresh) and cook it all together without sautéing anything first--It makes for an easy DUMP AND GO meal! No need to wash multiple dishes like you do with traditional shepherds pie!
Ingredients:
For the Filling:
- 1 cup dried green or brown lentils, rinsed
- 1 1/2 cups mushrooms, chopped (cremini, button, or a mix)
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp vegan worcestershire sauce
- 2 tbsp tomato paste
- 1 tbsp flour (all-purpose or gluten-free)
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika (optional, for depth)
- I teaspoon liquid smoke (optional, for more smoky flavor)
- 1 teaspoon Salt and pepper to taste
- 1 cup frozen mixed peas and carrots
- 1/2 cup frozen corn
For the Mashed Potatoes:
- 4-7 large potatoes, peeled and diced
- 1/2 cup unsweetened soy milk (or other plant milk)
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
- 2 tbsp vegan butter (OPTIONAL, for richness) I usually don't add butter.
Instructions:
1. Prep the Potatoes:
- Wash them (peel them if you want--I usually don't). Place them in a steamer basket, trivet, or an Instant Pot-safe bowl. Set aside to be placed in the pot later.
2. Sauté the Veggies:
- Set the Instant Pot to "Sauté" mode and add a splash of water or vegetable broth. Sauté the chopped onions for about 3-4 minutes until softened.
- Add the garlic and mushrooms, and sauté for another 3 minutes until the mushrooms release their moisture.
3. Add Lentils and New Flavorings:
- Stir in the lentils, soy sauce, tomato paste, flour, thyme, rosemary, smoked paprika, and vegetable broth. Mix everything thoroughly.
- Taste the mixture and adjust salt and pepper to your liking.
4. Add Potatoes for Simultaneous Cooking:
- Place a trivet inside the Instant Pot over the lentil mixture.
- Place the steamer basket or bowl with the diced potatoes on the trivet.
5. Pressure Cook:
- Secure the lid and set the Instant Pot to "Pressure Cook" on high for 20 minutes.
- Once done, allow a 10-minute natural release before performing a quick release for any remaining pressure.
6. Mash the Potatoes:
- Remove the steamer basket or bowl with the cooked potatoes. Mash the potatoes with soy milk, vegan butter (optional), garlic powder, salt, pepper, and nutritional yeast until creamy.
7. Finish the Filling:
- Stir the frozen peas, carrots, and corn into the lentil-mushroom mixture. The residual heat will cook the vegetables in a few minutes.
- Taste and adjust seasoning with more soy sauce or salt if needed.
8. Assemble and Serve:
- Layer the mashed potatoes over the lentil-mushroom filling in the Instant Pot, or transfer everything to an oven-safe dish if desired.
- (Optional) Broil the shepherd's pie for 3-5 minutes for a golden, crispy top.
9. Serve:
- Enjoy the savory, herb-infused filling with creamy mashed potatoes!
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