Instant Pot Cottage Pie Recipes

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BEST EASY INSTANT POT COTTAGE PIE



Best Easy Instant Pot Cottage Pie image

A quick and easy recipe for Cottage or Shepherd's Pie that the whole family will love. Paleo. Whole 30, Gluten-Free. Healthy. 8 Fresh Ingredients. 30 Minutes.

Provided by Roche Woodworth

Categories     Main Course

Time 30m

Number Of Ingredients 15

1lb ground beef ((500g))
1 cup frozen mixed vegetables
1 cup sliced button mushrooms ((approximately 100g))
1 onion ((diced))
2 garlic cloves ((minced))
1 can diced tomato
2 tsp dried thyme
1 tsp dried oregano
1/2 tsp celery seed
1 tsp salt
2 tbsp tomato paste
800 g sweet potato ((peeled and quartered))
2 tbsp butter ((optional))
2 tbsp coconut milk ((optional))
to taste salt and pepper

Steps:

  • On the sauté setting, add a bit of oil to the instant pot and cook the ground beef and onions together until the ground beef is browned.
  • Add all the rest of the ground beef ingredients and stir.
  • Add your wire rack to the pot and carefully place the potatoes on top.
  • Set the instant pot to cook for 10 minutes on high (manually). You can quick release the pressure when it's done.
  • Now, carefully remove the potatoes and roughly mash with the butter and coconut milk. Season with salt and pepper to personal taste.
  • Pour the mince into a casserole dish (I used a 10' x 6'). Carefully spread the potato over the mince. I like to take a fork and make some squiggles on top.
  • Slide under the broiler until the potato starts to crisp and brown slightly (about 2-3 minutes.)

Nutrition Facts : Calories 261 kcal, Carbohydrate 27.6 g, Protein 20.8 g, Fat 7.6 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 430 mg, Fiber 5.4 g, Sugar 9.1 g, ServingSize 1 serving

INSTANT POT COTTAGE PIE



Instant Pot Cottage Pie image

Instant Pot Cottage Pie. How to cook a delicious cottage pie in the instant pot pressure cooker from scratch. Ideal for using up leftovers, it is gluten free, healthy, and easy to tweak to make a vegan or vegetarian cottage pie.

Provided by RecipeThis.com

Categories     Main Course

Time 20m

Number Of Ingredients 20

Instant Pot
Potato Masher
Steamer Basket
Tall Trivet
500 g Minced Beef
1 Kg White Potatoes
1 Large Onion
1 Tbsp Extra Virgin Olive Oil
1 Large Leek
2 Large Carrots
100 g Frozen Peas
1 Can Tinned Tomatoes
200 ml Beef Stock
1 Tbsp Butter
1 Tbsp Whole Milk
1 Tbsp Thyme
1 Tbsp Bouquet Garni
1 Tbsp Garlic Powder
1 Tbsp Worcester Sauce
Salt & Pepper

Steps:

  • Peel and slice your onion, prep your vegetables and sauté in the instant pot with extra virgin olive oil. Load into the instant pot your minced beef and stir for a couple of minutes until the mince starts to brown.
  • Pour in stock, tinned tomatoes and seasonings and stir.
  • Cancel the sauté and lower your trivet over the minced beef. Add the steamer basket ready for the potatoes. Peel and dice your potatoes and load onto the steamer basket.
  • Place the lid on the instant pot, set the valve to sealing and cook for 5 minutes on meat and stew. Allow for 5 minutes natural pressure release before releasing pressure. Once you have released pressure, stir in your frozen peas. They will warm up naturally because of the heat in the instant pot.
  • Remove the potatoes and mash with salt, thyme, butter, and milk. Load the meat and potatoes onto dinner plates and enjoy!

Nutrition Facts : Calories 437 kcal, Carbohydrate 41 g, Protein 21 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 199 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

INSTANT POT® COTTAGE PIE SOUP



Instant Pot® Cottage Pie Soup image

I love the flavor of a shepherd's or cottage pie but have never loved the runny texture, so I deconstructed it and turned it into a soup. The crispy tater puffs served on top are the highlight.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

1 pound lean ground beef
1 medium onion, chopped
2 celery ribs, sliced
4 cups beef broth
2 cups water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 (1.5 ounce) package dry beef stew seasoning mix
1 (12 ounce) package frozen peas and carrots
1 cup frozen corn
2 cups prepared mashed potatoes
1 egg yolk
1 tablespoon butter, melted

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, and celery; cook and stir until beef is browned and crumbly, about 5 minutes. Cancel Saute mode.
  • Add broth, water, tomato paste, Worcestershire, and beef stew seasoning. Stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in peas, carrots, and corn, close the lid, and let sit for 10 minutes while you prepare the potato puffs.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place mashed potatoes in a bowl and stir in egg yolk. Drop 16 even tablespoonfuls of the potato mixture onto the prepared baking sheet. Brush tops with melted butter.
  • Bake in the preheated oven until light, about 10 minutes. Ladle soup into bowls and top each bowl with 2 potato puffs.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 23.9 g, Cholesterol 70 mg, Fat 12.1 g, Fiber 3.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 1073.1 mg, Sugar 3.3 g

INSTANT POT® SHEPHERD'S PIE



Instant Pot® Shepherd's Pie image

This family friendly shepherd's pie uses ground beef (instead of the traditional lamb), and your Instant Pot® or multi-cooker pressure cooker to prepare the filling and potatoes.

Provided by fabeveryday

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon vegetable oil
1 pound ground beef
1 cup onion, diced
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon thyme
1 cup beef broth
2 cups frozen peas and carrots
3 medium potatoes, peeled
½ cup half-and-half
2 tablespoons butter
¼ teaspoon garlic salt

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function.
  • Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot).
  • Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly.
  • Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 29.4 g, Cholesterol 64.9 mg, Fat 18 g, Fiber 4.7 g, Protein 18.2 g, SaturatedFat 7.9 g, Sodium 576.4 mg, Sugar 2.7 g

INSTANT POT COTTAGE PIE



Instant Pot Cottage Pie image

An old fashioned dish made easier. This can be prepared the day before and have it ready when you come home; heat and serve a taste you will love.

Provided by Sageca

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon grapeseed oil
1 large onion, diced
1 lb ground beef
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce (optional)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup beef broth
1/2 cup frozen peas
1/2 cup frozen corn
4 medium potatoes, sliced into 2-inch pieces
1/3 cup milk
2 teaspoons butter

Steps:

  • In instant pot select Sauté setting; heat oil.
  • Add onion saute until onion is soft.
  • Push the onion aside and drop in the ground meat- break it up with a spatula and brown it, about 5 minutes.
  • Add tomato paste, Worcestershire Sauce salt, pepper and broth; mix well,.
  • Lower the steamer basket with the sliced potatoes onto the meat.
  • Close and lock the lid of the pressure cooker; cook for 12 minutes at high pressure.
  • When time is up, open the pressure cooker with Quick release - pressure through the valve.
  • Preheat oven to 400 degrees.
  • Remove the steamer basket from the pressure cooker and toss the frozen peas and corn into the pressure cooker and mix into the meat. leave cooker stand uncovered while you work on the potatoes.
  • Pour the potatoes into a small mixing bowl. Mash together potatoes with milk, salt and butter.
  • Pour the contents of the pressure cooker into a deep oven-safe dish.
  • Spoon and even potatoes over the meat mixture.
  • Bake un-covered for 20 minutes the potatoes are golden,.
  • Let casserole stand for 5 minutes before serving.

Nutrition Facts : Calories 521.6, Fat 23.7, SaturatedFat 8.8, Cholesterol 85, Sodium 680.1, Carbohydrate 49.1, Fiber 6.8, Sugar 4.6, Protein 28.9

INSTANT POT COTTAGE PIE



Instant Pot Cottage Pie image

A homely, traditional British dish which is a perfect one pot meal especially on cold days. Plus it's so easy as you make the mince and the mash at the same time - and in just 12 minutes of cooking time!You'll need a long-legged trivet as well as the one which comes with the Instant Pot for this recipe.

Categories     Instant Pot Recipes

Number Of Ingredients 18

For the mince:
Fry Light olive oil spray
1 small onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 rib of celery, finely chopped
100-150 g button or chestnut mushrooms
1 cloves garlic, peeled and minced
2 tsp fresh rosemary or thyme, finely chopped
2 tsp Worcestershire sauce
2 tbsp tomato purée
500 g lean beef mince (5% fat or less)
1 beef stock cube or 200ml beef stock
100-150 g frozen garden peas
For the mash:
800 g floury potatoes, peeled and cut into 1.5 inch cubes
120 ml skimmed milk (3 Syns)
salt and black pepper to taste
1 tsp Worcestershire sauce

Steps:

  • Set the Instant Pot to Sauté and spray with the oil. Add in the onion, carrot, and celery and cook for couple of minutes to soften before adding the mushrooms. Cook another couple of minutes before adding the garlic, rosemary, Worcestershire sauce, tomato purée and beef mince.
  • Cook until there is no obvious pink mince remaining. If using a beef stock cube, dissolve it first into 200ml boiling water before adding to the mince and stirring well.
  • Tuck the tall trivet into the mince then place the one which comes with the IP on top (with it's arms folded over the potatoes to make retrieval easier later). Sit the potatoes on top - see photos in the post.
  • Put the lid on, cancel Sauté mode then press Manual and set to 12 minutes. Leave to cook and you can do either a QPR or NPR here, it doesn't matter in this recipe. Taste the mince to see if it needs more salt. You can preheat the grill (broiler) ready for browning the top.
  • Measure the milk into bowl with some sea salt and black pepper then pass the potatoes through a ricer into the milk. Or just use a masher if that's all you have (I love my Oxo ricer - link in post).
  • Stir the peas into the mince then scoop it into an oven proof dish. One about 8-9 inches round or square is just right. Scoop the mash on top and use a fork to fluff it up before sprinkling with a little Worcestershire sauce. Grill for 15 minutes or until crispy and golden brown on top. Dig in and eat!

INSTANT POT SHEPHERD'S PIE (OR COTTAGE PIE)



Instant Pot Shepherd's Pie (or Cottage Pie) image

A timeless classic, this Instant Pot Shepherd's Pie (or Cottage Pie) with rich, flavorful ground meat filling, creamy potato top and golden cheese crust will put a smile on everyone's face and you will be making it over and over again. It's easy, quick and leaves you with fewer pots and pans to clean than the stovetop version.

Provided by Instant Pot Eats

Categories     Main

Time 55m

Yield 6

Number Of Ingredients 17

2 tablespoons olive oil
1 medium onion, finely diced
1 lb / 450-500 g ground lamb or ground beef mince
1 cup diced carrots (about 2 small or 1 large)
1 cup diced mushrooms
1 cup frozen corn and peas (1/2 each)
3 cloves garlic, finely diced or minced
1 teaspoon mixed dried herbs
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1.5 cups water
3 tablespoons brown gravy powder (about 1 oz packet)
2.2 lb / 1 kg white potatoes, peeled and cut in halves
2 tablespoons butter
1/4 cup sour cream
1 cup grated cheese such as Cheddar
Salt and pepper to taste

Steps:

  • Turn the Saute function on (Normal heat mode) and once hot add the oil and onions and cook for 4-5 minutes to soften.
  • Add the meat (lamb or beef), garlic and herbs and change the mode to More (press the Saute button again until it changes the heat level). Cook the meat with onions for 2-3 minutes, stirring a few times.
  • Add 1.5 cups of water and stir through. Cancel the Saute function.
  • Add all other ingredients but the gravy powder. Stir through well, scraping the bottom.
  • Place a trivet inside on top of the beef with handles up. Place a cake pan or a round heatproof dish that fits on top of the trivet, and press down gently if needed. Place the potatoes in the pan and add 1/4 cup of water.
  • Secure the lid and set it to Pressure Cook for 12 minutes on HIGH. Pressure will take about 10 minutes to build up. Once the timer is done, release naturally for 5 minutes and then do the quick release.
  • At this stage, preheat the oven to 200 C / 395 F. If not using the oven, see the notes below for another option.
  • Open the lid and remove the pan with the potatoes and the trivet.
  • Stir the meat sauce. Add the gravy powder and stir through. It will thicken and add that lush meaty, savory flavor to our filling. Now, press the Saute function again and cook the meat for 5-7 minutes, allowing the gravy sauce to reduce slightly.
  • Transfer the potatoes to a bowl or a pot and add the butter, sour cream, a 1/2 teaspoon of salt and a splash of milk or water if needed. Mash until smooth. Taste for salt and add more to taste. Tip: If you like creamier, smoother mashed potatoes, add a little more milk or water to thin it out.
  • Transfer the meat mixture to a casserole dish and level the top. Let it cool for 5 minutes, it will thicken and settle.
  • Add mashed potatoes in clumps until it evenly covers the top. You can use the spatula to spread it gently. Sprinkle with grated cheese. Bake in the oven on the upper shelf for 15 minutes until the top is golden.
  • If you don't have the oven, leave the meat mixture in the Instant Pot and spread the potato over the top. Sprinkle the cheese and cover the pot with a regular lid. Press the Keep Warm setting and leave for 5-10 minutes for the cheese to melt over the top.

Nutrition Facts : ServingSize 1/6 of the pie, Calories 619 calories, Sugar 6.2 g, Sodium 631.7 mg, Fat 41.8 g, SaturatedFat 17.8 g, TransFat 1.7 g, Carbohydrate 36.8 g, Fiber 5.8 g, Protein 22.6 g, Cholesterol 100.9 mg

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2022-03-08 Preheat oven to 400 degrees F. If using a separate dish for the oven, spray it lightly with non-stick spray and set aside. *A 9x9" casserole dish should work. Heat at least a 10" oven-safe skillet over medium-high heat and brown ground beef, breaking apart with a wooden spoon, until no longer pink.
From iwashyoudry.com


INSTANT POT SHEPHERD'S PIE - EASY COMFORT FOOD! - MARGIN MAKING …
Seal the Instant Pot and cook for 8 minutes at high pressure. Follow with a quick release. Mash the potatoes. Then, you’ll add the cornstarch slurry to the beef mixture while you mash the potatoes. Place the potatoes into a mixing bowl and pour in the butter and warm milk.
From marginmakingmom.com


BEEF SOUP RECIPE: INSTANT POT® COTTAGE PIE SOUP BY SOUP …
2020-03-10 I love the flavor of a shepherd’s or cottage pie but have never loved the runny texture, so I deconstructed ... - Get more ideas of beef soup recipes on RedCipes. I love the flavor of a shepherd’s or cottage pie but have never loved the runny texture, so I deconstructed ... - Get more ideas of beef soup recipes on RedCipes . RedCipes. Appetizers and Snacks. …
From redcipes.com


RECIPE THIS | INSTANT POT COTTAGE PIE
Oct 5, 2020 - Instant Pot Cottage Pie. How to cook a delicious cottage pie in the instant pot pressure cooker from scratch. Ideal for using up leftovers, gluten free
From pinterest.com


CAMP COTTAGE PIE - BUSH COOKING
2022-05-02 Place the lid on and bake the cottage pie for 15 minutes at 300 degrees F (150 degrees C). For a 10-inch Dutch oven place 6 charcoal briquettes on the bottom and 12 charcoal briquettes on the top. Tip: To make this a one-pot meal cook the mashed potato first then put aside while making the beef component. Add back on to finish.
From bushcooking.com


INSTANT POT SHEPHERD'S PIE - IMAGELICIOUS.COM
2020-04-01 Place the stackable inserts into Instant Pot with 2 cups cold water and cook. Once cooked, mash the potatoes. Lightly mix the meat layer with a fork, spread the potatoes over it. Bake in the preheated oven right in the same pan for 10 minutes (or more if desired). Then broil for a few more minutes.
From imagelicious.com


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