Instant pot savory Shepherd’s pie recipe. Shepherd’s pie is a traditional dish that gets its name from the fact that it was traditionally made with leftover roast lamb or mutton, which would have been cooked slowly in a covered pan with vegetables and other ingredients. This modern-day recipe is prepared using ground beef, onion, carrots, and peas.
What is a shepherd’s pie recipe?
Shepherd’s pie is a traditional English dish that is made of ground lamb, mashed potatoes, and vegetables. The ingredients are cooked in an ovenproof dish until the top layer becomes golden brown. It can be served with peas or green beans.
Fantastic Instant Pot Savory Shepherd’s Pies from Around the World!
Shepherd’s pies are a classic dish that can be found in many countries. In this article, I will show you how to make shepherd’s pies with some international flavors.
The dish is usually made with minced meat, vegetables, and mashed potatoes. But you can find variations of the dish that use different ingredients like ground beef, lamb, turkey, or chicken. The type of meat used depends on the country where the dish originated from.
In Ireland, for example, they typically use lamb and beef together in their shepherd’s pie recipe. In England, they use beef as well as lamb or mutton (sheep’s meat).
Instant Pot Savory Shepherd’s Pie Recipe
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- 1 pound (480 g) ground beef
- 1 yellow onion, peeled and diced
- 1½ cups frozen peas and carrots mixture
- 1 cup chopped mushrooms
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1/2 cup (125 ml) beef broth
- 1 cup (250 ml) water
- 1½ pounds (720 g) Russet potatoes, peeled and cubed
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1 cup shredded Cheddar cheese
Brown the ground beef in an electric instant pot turned to saute mode.
Add onion, peas, and carrots mixture, mushrooms, Worcestershire sauce, 1 teaspoon kosher salt, and black pepper. Stir well to combine.
In a small bowl, melt the butter. Whisk in the flour and beef broth until smooth. Add the butter mixture to the cooker and mix well. Cook, stirring, for 3-4 minutes, or until the sauce begins to thicken.
Remove the beef mixture from the pot and transfer it to a 1 1/2 qt Instant Pot-friendly casserole dish Cover and keep warm.
Rinse out the cooker. Place cubed potatoes in the pot, then pour in the water.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Add the remaining 2 tablespoons of butter, beaten egg, remaining salt, and garlic powder. Mash the potatoes to desired consistency.
Remove the potato mixture from the instant pot and spread it evenly over the beef mixture.
Rinse the pot, then pour in 1½ cups of water and place the steam rack.
Carefully lower the casserole onto the rack. Close the pot and lock the lid.
Set the machine to cook to high pressure. Set the timer to cook for 10 minutes.
Using the Quick Release method, bring pressure to normal.
Carefully remove the dish from the cooker and transfer it to a large plate. Top with shredded cheese and set under the broiler for 5 minutes, or until cheese is lightly browned.