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Shepherd's Pie

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Shepherd's Pie is a classic comfort food featuring a savory meat and vegetable filling topped with creamy mashed potatoes. This Instant Pot version speeds up the process, making it perfect for busy weeknights while maintaining rich, homemade flavors.

Ingredients

  • For the Meat Filling:

    • 1 tablespoon vegetable oil
    • 1 pound ground beef (or ground lamb for traditional flavor)
    • 1 cup diced onion
    • 3 cloves garlic, minced
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon tomato paste
    • 1 tablespoon Worcestershire sauce
    • ½ teaspoon dried thyme
    • 1 cup beef broth
    • 2 cups frozen peas and carrots

  • For the Mashed Potato Topping:

    • 3 medium potatoes, peeled and quartered
    • ½ cup half-and-half
    • 2 tablespoons butter
    • ¼ teaspoon garlic salt

Instructions

  • Sauté the Meat: Set the Instant Pot to Sauté mode and heat the vegetable oil. Add ground beef, onion, garlic, salt, and pepper. Cook until browned, about 5 minutes.
  • Add Flavorings: Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and mix in the peas and carrots. Turn off the Sauté function.
  • Cook the Potatoes: Place a trivet over the meat mixture. Arrange the potatoes on the trivet. Secure the lid, set to High Pressure for 15 minutes.
  • Release Pressure: Let the Instant Pot naturally release pressure for 10 minutes, then perform a quick release. Remove the potatoes to a bowl.
  • Make Mashed Potatoes: Mash the potatoes with half-and-half, butter, and garlic salt until smooth.
  • Assemble: Spread the mashed potatoes evenly over the meat mixture.
  • Serve: Scoop portions and enjoy warm.

Notes

  • Swap ground beef for ground lamb for a traditional take or ground turkey for a lighter version.
  • Enhance flavor by adding cheese to the mashed potatoes or sprinkling on top before serving.
  • Make it vegetarian by replacing meat with lentils or a plant-based substitute.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.

Find it online: https://recipesbyjanet.com/shepherds-pie/