The Very Best Veggie Shepherd’s Pie

This vegan and gluten free Shepherds Pie is a huge hit with the meat-loving family! Sneak in those veggies when you can! 
 

2 carrots, finely chopped 
1 onion chopped 
500g  mushrooms, finely chopped 
 
2 tins lentils  
1 bay leaf 
2 cloves garlic 
Thyme 1 tsp fresh leaves or 1/2 tsp dried 
60ml tomato paste  
1 1/2 cup vege stock 
1 tbsp corn flour 
 
1kg cauliflower, cut into florets 
Oil or vegan-friendly butter 
 
Salt and pepper to taste 
Oil as needed  
 
Method:  
 
Note – you can prepare lentils in advance using the Instant Pot “Bean / Chilli” pre-set.  Use a lentil / water ratio of 1:3.  For soaked lentils, choose 10 mins and allow a 10 min NPR.  For unsoaked lentils choose 15 mins and allow a 10 min NPR. 
 
Set the Instant Pot to Sauté mode and add a drizzle of oil, carrots, mushrooms, and cook until golden and soft (about 8-10 minutes).  You can adjust Sauté heat to Less, Normal and More by pushing the button repeatedly.   
 
While the veg cooks, cut the cauliflower into florets, then steam the florets in a steamer basket (or in a colander with a lid over a pot of water, until soft). 
 
Drain and rinse the lentils, then add them to the inner pot along with the garlic, bay leaf, thyme, and tomato paste. Place the corn flour in a bowl, then add 3 Tbsp of the stock and mix until the corn flour is well combined. Pour the corn flour slurry into the rest of the stock, then add the stock mixture to the lentils. Cook on a high heat, stirring constantly for 3-5 minutes until the sauce cooks down and thickens. Add salt and pepper to taste.  
 
Pour this lentil ragu into a deep, round ovenproof dish, able to fit in the basket of your Instant Pot Vortex.  
 
Puree your cauliflower florets until smooth.  Add salt and pepper (and a little vegan butter if you like), then spoon it over the lentil ragu. Use a fork to create decorative ridges in the cauli puree, then drizzle over a little oil or melted vegan butter. 
 
Turn on your Instant Vortex, select the Roast function, for 180c and set the timer for 8 – 10 mins until the top is golden brown.  
 
Once golden, remove the dish and serve alongside a fresh, light salad. 

For more recipes by Jess, click here.