INSTANT POT® SHEPHERD'S PIE
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
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
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
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 SOUP
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
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
PROPER ENGLISH COTTAGE PIE
Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.
Provided by Caroline
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
- In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
- To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
- Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
- Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 34.8 g, Cholesterol 100.2 mg, Fat 30.9 g, Fiber 4.9 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 490.6 mg, Sugar 5.7 g
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