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Week of 4/3/23

Instant Pot (or not) Shepherd’s Pie Stew
with lentils / gnocchi

Active: 20 Total: 40
Original GF Paleo Vegetarian
Instant Pot (or not) Shepherd’s Pie Stew

No matter how you choose to cook this stew, we think you'll love these classic flavors. We last featured this meal in 2021.
Smarts: If you are serving this meal immediately, simmer the gnocchi in the stew where it will release starch to naturally thicken the broth and absorb more flavor. If not serving right away, cook it separately to avoid it expanding as it sits.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.

Tags
Make Ahead, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Beans, lentils
Cuisines
European - Northern
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64

Ingredients

Metric
Servings:
4
Shepherd's Pie Spice Mix:
  • Thyme, fresh - 1 tsp (sub dried)
  • Garlic powder - 1 tsp
  • Mustard powder (opt) - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Salt - 1/2 tsp
Shepherd’s Pie Stew:
  • Onions, medium - 1/2 , diced
  • Parsley - 1 Tbsp , chopped
  • Peas and carrots, frozen - 2 cups , defrosted
  • Oil, cooking - 2 Tbsp
  • Stock, any type - 5 cups
  • Tomato paste - 3 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Lentils, uncooked French / green - 1 1/2 cups
  • Gnocchi - 16 oz
  • Baby spinach - 5 oz (sub baby kale or chopped chard leaves)

Choose Cooking Method

Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine thyme, garlic powder, mustard powder, black pepper, and salt. (Can be done up to 5 days ahead)

  3. Parsley - Chop parsley. (Can be done up to 2 days ahead)

  4. In the bowl of a slow cooker whisk together stock (this recipe was written for the Instant Pot, so we recommend increasing liquid by 10-20% over listed amount to account for evaporation), spice mix, tomato paste, and soy sauce. Stir in onions and lentils. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

  5. Frozen peas and carrots - Defrost.

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Make

  1. When stew is nearly finished cooking, increase slow cooker heat to high. If cooking gnocchi in the stew, add gnocchi and cover. Simmer until gnocchi is tender (depending on how hot your slow cooker runs, this may take 2-3 times as long as the time listed on the package). (You can also cook the gnocchi separately.)

  2. Stir spinach, peas, and carrots into stew until spinach is wilted.

  3. Taste stew and season with some salt and pepper.

  4. Divide between serving bowls and serve with parsley on top.

Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine thyme, garlic powder, mustard powder, black pepper, and salt. (Can be done up to 5 days ahead)

  3. Parsley - Chop parsley. (Can be done up to 2 days ahead)

  4. Frozen peas and carrots - Defrost.

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Make

  1. Heat oil in a Dutch oven over medium heat. Add onions. Saute until slightly softened, 2 to 3 minutes. Stir in spice mix for 1 minute.

  2. Slowly pour in stock (this recipe was written for the Instant Pot, so we recommend increasing liquid by 10-20% over listed amount to account for evaporation) while scraping up any brown bits on the bottom of the pan. Stir in tomato paste, soy sauce, and lentils.

  3. Cover stew with a lid and reduce heat so that it stays at a low simmer. Simmer until lentils are tender, 15 to 25 minutes. (Timing will vary a bit depending on the size / type of lentils. Check the package for recommended cook time.)

  4. When stew is nearly finished cooking, remove lid and keep stew at a simmer. If cooking gnocchi in the stew, add gnocchi and simmer according to package directions (or cook gnocchi separately).

  5. Stir spinach, peas, and carrots into stew until spinach is wilted.

  6. Taste stew and season with some salt and pepper.

  7. Divide between serving bowls and serve with parsley on top.

Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine thyme, garlic powder, mustard powder, black pepper, and salt. (Can be done up to 5 days ahead)

  3. Parsley - Chop parsley. (Can be done up to 2 days ahead)

  4. Frozen peas and carrots - Defrost.

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Make

  1. Using the Saute function of an Instant Pot add oil and then onions. Saute until slightly softened, 2 to 3 minutes. Stir in spice mix for 1 minute.

  2. Slowly pour in stock while scraping up any brown bits on the bottom of the pan (be sure to scrape well to avoid the burn error). Turn off Saute function.

  3. Stir in tomato paste, soy sauce, and lentils.

  4. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 15 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.

  5. Once all of the pressure has released, remove the lid and set aside. Turn on the Saute function to medium.

  6. If cooking gnocchi in the stew, add gnocchi and simmer according to package directions (or cook gnocchi separately).

  7. Stir spinach, peas, and carrots into stew until spinach is wilted.

  8. Taste stew and season with some salt and pepper.

  9. Divide between serving bowls and serve with parsley on top.

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