Instant Pot Shepherds Pie Or Cottage Pie Recipes

INSTANT POT® SHEPHERD'S PIE

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.

INSTANT POT SHEPHERD'S PIE (OR COTTAGE PIE)

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.

INSTANT POT® COTTAGE PIE SOUP

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.