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Instant Pot Vegan Shepherd’s Pie | via veggiechick.com #vegan #oilfree
Easy, Gluten Free, Instant Pot, Lunch, Main Dishes, Nut free, Oil free, Under 400 calories, Vegan Recipes

Instant Pot Vegan Shepherds Pie

This Vegan Shepherds Pie is a hearty vegan twist on the popular classic- using lentils instead of beef, polenta instead of mashed potatoes, and loaded with a mushroom gravy and corn. And the best part- it’s easily made in your Instant Pot!

Instant Pot Vegan Shepherd’s Pie | via veggiechick.com #vegan #oilfree

To make this recipe for Shepherds Pie, first set your Instant Pot to the Sauté function. Add 8 ounces mushrooms and garlic (no oil needed). Cook for 5-6 minutes, stirring occasionally until mushrooms are soft.

Turn the Instant Pot off, then add the vegetable broth, water, corn grits, lentils, salt, and Spanish Paprika. Stir, then set to the Manual function (or Pressure Cook on some models) for 6 minutes and press Start. The Instant Pot will take some time to build pressure (about 20 minutes) and then cook for 6 minutes.

Meanwhile, as the Instant Pot is cooking, you can make the Mushroom Gravy.

Once it is finished cooking it will beep. Let it sit until all pressure has been released, about 10 minutes. Then open the lid and stir.

Next add the 2 cups mushroom gravy, 1 tablespoon nutritional yeast and can of drained sweet corn. Stir and serve. Season with salt and pepper. This recipe makes about 4 cups total per recipe, or 8 (1/2-cup) servings.

Instant Pot Vegan Shepherds Pie | via veggiechick.com #vegan #oilfree

Instant Pot Vegan Shepherds Pie | via veggiechick.com #vegan #oilfree

Instant Pot Vegan Shepherds Pie | via veggiechick.com #vegan #oilfree

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Instant Pot Vegan Shepherds Pie

Instant Pot Vegan Shepherd’s Pie | via veggiechick.com #vegan #oilfree

This Vegan Shepherds Pie is a hearty vegan twist on the popular classic, using lentils instead of beef, polenta instead of mashed potatoes, and loaded with mushrooms and corn. And the best part- it’s easily made in your Instant Pot!

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Method: Instant Pot

Ingredients

  • 8 ounces white button mushrooms, chopped
  • 3 garlic cloves, minced
  • 4 cups unsalted vegetable broth
  • 2 cups water
  • 1 1/2 cups ground corn grits (polenta)
  • 1 cup dried green lentils
  • 1/2 teaspoon salt
  • 1 teaspoon Spanish Paprika
  • 1 tablespoon nutritional yeast
  • 1 15-ounce can sweet corn, drained
  • 1 recipe Mushroom Gravy (2 cups)

Instructions

Set Instant Pot to the Sauté function. Add mushrooms and garlic (no oil needed). Cook for 5-6 minutes, stirring occasionally until mushrooms are soft. Turn the Instant Pot off, then add the vegetable broth, water, corn grits, lentils, salt, and Spanish Paprika. Stir and set to the Manual function (or Pressure Cook on some models) for 6 minutes and press Start. The Instant Pot will take some time to build pressure (about 20 minutes) and then cook for 6 minutes.

Meanwhile, as it’s cooking, you can make the Mushroom Gravy.

Once the Instant Pot is finished cooking it will beep. Let it sit until all pressure has been released, after about 10 minutes. Then open the lid and stir.

Next add the 2 cups mushroom gravy, 1 tablespoon nutritional yeast and can of drained sweet corn. Stir and serve. Season with salt and pepper. This recipe makes about 4 cups total per recipe, or 8 (1/2-cup) servings.

Notes

This Shepherd’s Pie will last in an airtight container in the fridge for 3-4 days. You can reheat in the microwave or oven in an oven-safe container- or on the stove at a very low heat, stirring occasionally .

Nutrition

  • Serving Size: 1/2 cup

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Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

5 Comments

  • Can you make this with potato?

    Reply
    • I haven’t tried that yet but it sounds good! 🙂

      Reply
      • Would you replace the polenta with the potato?

        Reply
  • This was awful trying to cook! I followed the recipe exactly and my instant pot kept saying “burn”! I’ve been cooking vegan in my instant pot for months now and have never gotten this read out. After reading more, I’ve realized the starch from the polenta sinks to the bottom and covers the heating element not allowing for proper cooking. My instant pot never got to actually cooking and we dumped and restarted thinking we had messed up. Tried again and still same results! I won’t be trying this again unless someone tells me how to fix without getting the burn readout.

    Reply
    • Hi Keri, so sorry to hear this! I tried making it again after reading your comment and it worked great for me. Did you stir everything after you put it in? Sometimes it might burn if the bottom of the pot is not covered with liquid. =)

      Reply

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