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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.