Shepherd’s Pie has been a longtime favorite comfort food of mine. My grandmother on my dad’s side, who we call my Grams, always made the best shepherd’s pie, complete with heaps of meat and potatoes, and though this plant-based lentil shepherd’s pie is different in many ways (especially because it doesn’t contain meat OR potatoes), this meat-free shepherd’s pie still has the same comfort food feel as the one I remember enjoying growing up.
With a base of well-seasoned lentils (I cooked them in the instant pot) and vegetables, and a delicious cauliflower mash topping (feel free to use potatoes; I happen to be allergic) this shepherd’s pie is plant-packed and fully comforting.
How to make lentils in the instant pot:
- Combine 1 cup of brown lentils and 4 cups water or broth in the bottom of the instant pot.
- Cook on high for 9 minutes and let naturally release. If needed, drain extra liquid. 1 cup of dried lentils makes about 2 1/2 cups cooked lentils.