When days are short and it’s cold and wet outside, what’s better than a piping hot, comforting Shepherd’s Pie? A vegan Shepherd’s Pie, of course. Made with lentils instead of meat.
- 1 cup dried green lentils
- 2 large carrots
- 2 large, firm tomatoes
- 1 onion
- garlic, to taste
- 150 g (5 oz) mushrooms
- 1 ⅓ cup water
- salt & pepper to taste
- thyme to taste
- 3 tbsp red wine or balsamic vinegar
- 1 kg (2.2 lbs) potatoes
Peel potatoes. Rinse and cut into chunks. Place into saucepan and cover with water. Add in a clove of garlic, if desired.
Bring potatoes to a boil, then reduce heat and leave to boil gently for about 15 minutes, until they fall apart when pierced with a fork.
Drain, reserving 1 cup of the cooking liquid.
Mash potatoes with potato masher. (A fork will work too.) Add some olive oil, and – little by little – as much of the cooking liquid as needed to reach your preferred consistency. Season with salt & pepper.
Peel and chop onion. Dice carrots and tomatoes. Slice mushrooms. Peel and mince garlic.
Saute onion in Instant Pot or frying pan. (I use my frying pan, because I have an induction hob and it’s faster that way.) Add garlic, mushrooms and spices. Saute for another minute or two. Be careful not to let it burn, or the garlic will get bitter.
Dunk everything – except mashed potatoes – in your Instant Pot. Pressure cook for 12 minutes, then allow for a natural release.
Spoon lentil filling into one large oven dish or several smaller oven dishes. Spoon mashed potatoes in different spots on top, then gently flatten and smooth with a spatula or the back of a spoon.
Bake in preheated oven at 200°C / 400 F for 20-30 minutes.