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Vegetarian Shepherd's Pie
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5 from 1 vote

Vegetarian Shepherd's Pie Recipe ( Instant Pot + Stove Top Instructions)

Tuck into this Vegetable Shepherds Pie for a comforting cozy lunch/ dinner. Loaded with Vegetables and lentils filling, this pie dish will soon turn into your family favorite. Instant Pot & Stove Top Instructions included. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: British
Keyword: instant pot shepherds pie, shepherds pie with lentils, shepherds pie, shepherdess pie, vegetable shepherds pie
Servings: 6 People
Author: Sandhya Hariharan

Ingredients

Veggie Shepherd's Pie Filling

  • 2 Tsp Olive Oil
  • 1 Large Onion diced
  • 2-3 Garlic cloves minced
  • 41/2 Cup of Mixed Vegetables
  • 2 Sprigs Rosemary
  • 400 g Cooked Green Lentils or 1 Can
  • 1 Tbsp Coriander
  • 2 tbsp Worcester Sauce
  • 1 Can of Chopped tomatoes
  • 250 ml Vegetable Stock ( 150ml only required for IP cooking )
  • 2 Tsp Mixed Herbs Optional
  • 2 Tsp Lemon Juice

Mashed Potatoes

  • 900 g of Potatoes cut into even chunks
  • 60 g of Unsalted Butter
  • Salt & Pepper to taste

Toppings

  • 125 g Cheddar Cheese
  • 2 tbsp Finely chopped Parsley

Instructions

Stove Top Method

  • Prep the Potatoes - Bring a large sauce pan of water to boil and add the potatoes. Allow them to boil over medium heat until tender or about 20 minutes. TIP: The potato is cooked when you can easily slip a knife through.
  • Mash the Topping -When the potato is ready, drain in a colander and return to the pan off the heat. Mash with a potato masher or fork, add the butter, mix well, then season with salt and pepper to taste. Keep the prepared mashed potatoes to one side.
  • Shepherd's Pie Filling - Heat olive oil in a lidded casserole dish. Add Onion & Garlic and saute until translucent about 3 minutes. Add the mixed vegetables, chopped tomatoes with juice from the can, vegetable stock, coriander powder, mixed herbs, rosemary sprigs , Worcester sauce and stir until just combined. Season salt and pepper. Cover with a lid and cook until the vegetables still have a little bite.Lower the heat until the mixture is simmering and cook with the lid off until the mixture has reduced by half, say 10- 15 mins.
  • Add the lentil's mixture, lemon juice, season with more salt & pepper if needed and stir.  Remove the Rosemary sprigs and set it aside.
  • Finish the dish & Serve - Preheat the grill to the highest setting. Pile the lentil mixture into an ovenproof pie dish and top it with potato mash. Smooth the mash with the back of the spoon. Sprinkle the grated cheese and some Worcester sauce. Place the dish under the grill for 3 mins. You want the cheese to be golden and bubbling. Serve!

Instant Pot Method

  • IP Mashed Potatoes recipe can be adapted from here or make them with stove top instructions above.
  • Dump the ingredients 2 -9 in the Instant pot. Stir to combine. We only need 150ml of Stock for IP Cooking.
  • Cover, set vent to sealing and cook on high pressure for 5 minutes. Allow the IP to naturally release the pressure.
  • Open the Instant Pot and cook the pie filling on ‘Sauté’ High setting, stirring, until the lentil mixture has the right consistency.  Saute only if any cooking liquid is left in the pot. Squeeze some lemon juice and stir.
  • Check the seasoning and adjust if needed. Discard the rosemary before dishing out.
  • To finish the dish and serve the veggie shepherds pie, pile the lentil mixture into a pie dish for sharing and smaller dishes for freezing. Top them with a layer of potato mash, grated cheese and worcester sauce. Grill them on the highest setting for 3-4 minutes until the cheese is bubbling away. Serve Hot!

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