Instant Pot Shepherds Pie Recipes

INSTANT POT® SHEPHERD'S PIE WITH POTATOES AND YAMS

Instant Pot® Shepherd's Pie with Potatoes and Yams image

Instant Pot® recipe. This is a semi non-traditional shepherd's pie loaded with tons of hidden veggies for those veggie-hating toddlers.

Provided by Jjmcrae

Categories World Cuisine Recipes European UK and Ireland Irish

Time 1h15m

Yield 10

Number Of Ingredients 20

Ingredients

1 cup low-sodium chicken broth
1 large yam, chopped
1 large russet potato, chopped
1 teaspoon Himalayan pink salt
½ cup milk
3 tablespoons butter
1 tablespoon vegetable oil
½ onion, chopped
2 cloves garlic, mashed
1 ⅛ pounds ground beef
salt and ground black pepper to taste
6 mushrooms, sliced
1 cup frozen corn
1 cup frozen green peas
1 crown broccoli, diced
1 carrot, chopped
1 stalk celery, chopped
1 (.87 ounce) package low-sodium gravy mix
1 tablespoon water, or as needed
½ cup shredded Cheddar cheese

Steps:

Pour chicken broth into a multi-functional electric pressure cooker. Place a steamer rack into the pot. Add yam and potato; sprinkle pink salt on top. Close and lock the lid. Turn valve to Seal. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove yam, potato, and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a silicone spatula.
Preheat the oven to 350 degrees F (175 degrees C).
Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt, and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute.
Stir corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 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 lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode.
Dissolve gravy mix in just enough water to dissolve the powder; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top.
Bake in the preheated oven until cheese is melted, about 10 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil shepherd's pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 29.8 g, Cholesterol 47.1 mg, Fat 15 g, Fiber 4.6 g, Protein 14 g, SaturatedFat 6.8 g, Sodium 467 mg, Sugar 3.9 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

Ingredients

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

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