Pantry Meal, Instant Pot, Vegan
FILLING
1 medium onion - small diced
2 carrots, small diced
2 celery stalks, small diced
Can sub above ingredients with one bag frozen mirepoix mix!
4 cloves garlic - small diced
1 tsp dried thyme
1 1/2 cups uncooked green lentils
4 cups vegetable stock
1/2 bag frozen peas
MASHED POTATOES
5 medium potatoes, washed
1/4-1/2 Cup milk/milk alternative
4 Tbsp butter/vegan butter
Salt and pepper (to taste)
turn instant pot to sauté “more”, add a few Tablespoons of olive oil.
When hot add in onion/carrot/celery mix and sauté until soft and light brown. Add garlic and thyme and cook 2ish minutes
Add lentils and stock and put in tray to create second layer. Add potatoes on top.
Cancel sauté function, make sure vent is closed and cook on high pressure for 12 minutes.
When done, let pressure release for 10 minutes, then quick release. Remove potatoes, cool a few minutes and peel if you prefer no peels in your mashers.
Add in peas to simmering lentils.
Combine potatoes, milk, butter and salt and pepper in bowl to make mashed potatoes. (You can use a potato masher or mixer.)
Pour lentil mix into 9x13” dish, cover with mashed potatoes. Throw some small pats of butter on top of you like.
Put under broiler until top begins to brown slightly.