Step 1

Plug electric pressure cooker in and turn to sauté mode. Add the onions, carrots and celery, stir occasionally adding a little water if needed to prevent sticking. When onions are translucent and the carrots and celery have softened slightly add the sweet potatoes, lentils, tomatoes, vegetable broth, Herbs de Provence, Sweet Paprika,Table Tasty and freshly ground black pepper. Shut the saute mode off or press cancel depending on how your pressure cooker works.

Step 2

Lock the lid on the pressure cooker, be sure to set the steam valve to sealing and set the timer for 10 minutes on high pressure. Let the pressure come down naturally.

Step 3

If you have two pressure cookers you can go ahead and make the Garlic Mashed Potatoes while the lentil filling is cooking. If you only have one pressure cooker when the lentil filling is done transfer it to the baking dish, wash the pot for the pressure cooker and make the Garlic Mashed Potatoes.

Step 4

When the pressure has come down naturally for the lentil filling, carefully remove the lid. Add the Balsamic vinegar and the frozen peas or corn, stir well to incorporate it. Taste the filling and make any adjustments to the seasoning if needed.

Step 5

Preheat the oven to 350 degrees. Transfer the filling into a 9 x 13 inch baking dish. Top with one whole recipe of Garlic Mashed Potatoes and spread them out evenly to cover the filling completely.

Step 6

Bake the pie for 30 minutes or until heated through. Make sure your baking dish is safe to go under the broiler and if so broil on high for just a few minutes watching it closely, until potatoes are lightly brown.

Step 7

Sprinkle with some chopped fresh chives for a pretty garnish.