I don't see any reason to pitch more yeast, as the beer was finished and there was plenty of yeast in suspension to carb up. But you did no harm, so it's not a big deal.
I'd let the bottles carb up at room temperature, and THEN "lager" them. You can cold condition any beer, ale or lager, but if it's bottled it's best to do it after you reach an acceptable level of carbonation. I even carb up my bottled lagers at room temperature, not in the lager temperatures of 50 degrees.
If you can't maintain temperatures of 50 degrees, even for lager yeast strains, the bottles will NEVER carb up, by the way.
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