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Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves: 4-6 servings
Ingredients
1 cup onion, diced
1/3 cup celery, diced
1/2 cup carrot, diced
1 cup (rinsed & picked over) French green lentils
1/2 cup peeled sweet potato or diced turnip
1 bay leaf
1 tsp thyme, dried
1¾ cups vegetable stock
1/2 tsp fresh rosemary, chopped or ¼ tsp dried rosemary
1 tbsp vegan Worcestershire sauce
1-2 tbsps browned rice flour
1 cup canned or diced fresh tomatoes
1-2 tsps tamari, as needed
1 recipe garlic parsley mashed potatoes
1 tbsp tomato paste, if desired
Method
1. Add celery, carrot, and the onion into a pressure cooker pot.
2. Select the saute/brown setting on your pressure cooker and cook for 3 minutes.
3. Add stock, rosemary, bay leaf, thyme, lentils, and the turnip into the pot.
4. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
5. Cook for 10 minutes on high pressure.
6. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
7. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
8. Add 1 tbsp browned flour into the pressure pot mixture.
TIP: You can add 1 more tbsp if the filling looks thin.
9. Add tomato paste, tomatoes, tamari and the Worcestershire sauce into the pressure pot mixture.
10. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
11. Cook for 3 minutes on high pressure.
12. After cook time has been reached, slide steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
13. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
14. Get rid of the bay leaf before transferring the filling into 4 or more ramekins or a casserole dish.
15. Add mashed potatoes over filling and slight heat potatoes.
16. Serve and enjoy.
