Pressure Cooker Shepherds Pie

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Back when I studied abroad in Ireland, ( quite a long time ago now). I ate a lot of Shepherd’s Pie, and it was always excellent.   Shepherd’s pie entered our dinner repertoire last year after I realized how much my youngest son loves mashed potatoes.   I mean, he goes to town when I serve them!

This past week in Iowa, we had gloomy skies, howling wind, and an array of intermittent thunderstorms.  The perfect time to make comfort food.

I decided to try to make this dish in my Instant Pot, and it turned out well.   I love how this is an actual ” one-pot” meal that is made in a matter of minutes and tastes like it has been slow cooking all day.   I also love making Shepherd’s pie because I often already have all the ingredients on-hand.

Pressure Cooker Shepherd's Pie

Ingredients

  • 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

Potatoes

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

Instructions

  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.  

  7. Place foil packet on top of the trivet 

  8. Close pressure cooker lid and seal vent. 

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

  10. vent and open lid

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

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

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

  14. 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.

 

 

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