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Pressure Cooker Shepherds Pie

by Kristen

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Shepherd’s pie entered our dinner repertoire last year after realizing how much my youngest son loves mashed potatoes.   I mean, he goes to town when I serve them!

Over the years, Shepherds pie has become one of my favorite things to make in my Instant Pot.

  1. Ground Beef tastes amazing when cooked in an Instant pot
  2. I usually have most of the ingredients on hand.

This shepherd’s pie tastes like it has been cooking all day in the slow cooker.  But I cooked everything, including the mashed potatoes all in one pot.  This truly saves dishes and liberates me from my kitchen!

If we are having company or I am making this dish for a friend, I will arrange everything nicely in a casserole dish.  If it’s just my family eating dinner on a weeknight, I will just serve this dish out of the pressure cooker inner pot.

When you put the potatoes on the second layer of the pressure cooker.  You can put them on a vegetable steamer, OR in a foil packet that rests on the trivet your instant pot came with.

This is truly a “pantry ingredient meal”  It is super easy and so delicious!

Pressure Cooker Shepherd's Pie


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 teaspoons herbs de Provence
  • 2 tablespoons Worcestershire sauce
  • 3 cloves of garlic, minced
  • 1 tablespoon corn starch
  • 1 pound ground beef
  • 2 carrots, chopped
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 cups beef broth
  • 2 tablespoons tomato paste


  • 1-2 pounds Yukon gold potatoes
  • butter to taste
  • salt and pepper to taste
  • 1/2 cup milk


  1. Set your Pressure Cooker to Saute 

  2. Add olive oil, onion garlic, and herbs de Provence to your Instant Pot and saute until onions are translucent

  3. Add beef to your pressure cooker and brown meat.  

  4. add carrots, corn, peas, and, Worcestershire sauce, tomato paste, and beef broth

  5. Place the pressure cooker trivet on top of the food. 

  6. Place baby potatoes in a piece of tin foil and form a packet over the trivet.   You can also use a vegetable steamer in place of the foil and trivet.

  7. Close pressure cooker lid and seal vent. 

  8. Cook on high pressure for 15 minutes. If you're cooking only the filling then cook it for 8 minutes.

  9. vent and open lid

  10. Remove Trivet with potatoes, and smash the potatoes in a mixing bowl with salt, pepper and the rest of the butter. 

  11. Set your Instant pot to saute for 5-8 minutes to thicken the mixture. 

  12. Add potatoes on top of Shepherd's pie.  

  13. Serve. 

This was so good, flavorful, and a hit with the family.  I don’t think it would hurt to add more Worcestershire sauce.  This is such a great dish to make on those chilly fall and winter days.  My kids ate lots of veggies in this dish, but they didn’t realize it at all.

This is my go-to dish to make for new moms and other friends in need.  When I make this recipe for another family, I will arrange everything nicely in a casserole dish.  But when I make this for my family, I will just serve it right out of my Instant Pot. 🙂



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