Lentil Shepherd’s Pie by Instant Pot Eats

green dried lentils, olive oil, onion, carrots, celery, garlic, cremini white mushrooms, sun-dried tomatoes, salt, tinned tomatoes, black pepper, vegetable stock, soy sauce, red wine, bay leaf, paprika, cinnamon, chili powder or flakes, white potatoes, almond milk, onion powder, garlic powder

Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hour 5 min

Category:

– 1 + 2/3 cups of green dried lentils (soaked for 15 Ms)
– 2 tablespoons olive oil
– 1/2 large onion, finely diced
– 2 medium carrots, diced into small cubes
– 2 celery sticks, diced into small cubes
– 3 cloves garlic, finely diced
– 3.5 oz / 100 g of cremini white mushrooms (Swiss brown)
– 1/3 cup chopped sun-dried tomatoes (about 7 tomato halves)
– 1.5 teaspoon s salt
– 1 can (400 g) tinned tomatoes (with juice, chopped)
– 1/2 teaspoon ground black pepper
– 1.25 cup (310 ml) vegetable stock
– 2 tablespoons soy sauce or wheat-free Tamari
– 1/4 cup (60 ml) red wine
– 1-2 bay leaves
– 1 teaspoon paprika powder
– 1/4 teaspoon cinnamon powder
– 1/4 teaspoon chili powder or flakes (caynne is fine)
– 2.5 lb / 1 kg white potatoes, peeled and cubed
– 1 teaspoon salt
– 1/2 cup (120 ml) almond milk or regular milk (rice milk is also okay)
– 1 teaspoon onion powder
– 1/2 teaspoon garlic powder
– Pinch of black pepper
– 2 tablespoons olive oil (ghee or butter for non-vegan version)
– Extra salt to taste

Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hour 5 min

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