When I’m in the mood for a meaty, savory comfort-food classic, I serve this classic One Pot Savory Shepherd’s Pie. This simple shepherd’s pie recipe is filled with lots of veggies and tender ground beef, simmered together in an amazing savory sauce. And it’s always flavorful and easy when you make it in the Instant Pot (get yours here: https://amzn.to/2QlkaDf)
This warm and hearty dish is equally at home in a weeknight meal, a St Patrick’s Day feast or at your next potluck. It’s a crowd-pleasing favorite everyone’s sure to love!
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Of course, having a dinner that comes together fast is only half the battle if it dirties every dish in the kitchen. This one-pot wonder is not only fast to prepare, it’s a snap to clean up!
Shepherd’s pie is a dish dating back to the early 1800s made of ground meat, gravy and vegetables, topped with mashed potatoes. In some regions, the name shepherd’s pie is reserved for recipes made with ground mutton or lamb, with the term “cottage pie” is used for beef. Whatever you name it, it’s delicious!
Filled with lots of veggies and tender ground beef, simmered together in an amazing savory sauce.
Ingredients:
Beef Mixture
- 1 lb ground beef (preferably 93% lean)
- 1 onion, finely diced
- 1 1/2 cups frozen peas and carrots mixture
- 1 cup roughly chopped mushrooms
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup beef broth
Potato Mixture:
- 1 cup water
- 1 1/2 lbs russet potatoes, peeled and cut into 1” cubes
- 2 tbsp butter
- 1 egg, beaten
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 1/2 cups water
- 1 cup shredded cheddar cheese
Ingredients:
Beef Mixture
- 1 lb ground beef (preferably 93% lean)
- 1 onion, finely diced
- 1 1/2 cups frozen peas and carrots mixture
- 1 cup roughly chopped mushrooms
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup beef broth
Potato Mixture:
- 1 cup water
- 1 1/2 lbs russet potatoes, peeled and cut into 1” cubes
- 2 tbsp butter
- 1 egg, beaten
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 1/2 cups water
- 1 cup shredded cheddar cheese
Instructions:
- Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function.
- Cook and stir until no pink remains. Drain any liquids.
- Add remaining Beef Mixture ingredients and stir to combine.
- In a small bowl, melt 2 tbsp butter. Whisk in flour and beef broth until smooth. Add to pot and stir to combine.
- Cook and stir for 3-4 minutes, until sauce begins to thicken.
- Transfer the beef mixture to a 1 1/2 qt Instant Pot-friendly casserole (we love this one: https://amzn.to/2OXT8Bw) and cover to keep warm.
- Rinse out the pot, then combine 1 cup water and cubed potatoes in the pot.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, quick-release the pressure.
- Add remaining Potato Mixture ingredients to the pot and mash to desired consistency.
- Top the beef mixture evenly with the mashed potatoes. Cover the casserole with foil.
- Rinse out the pot, then add 1 1/2 cups of water and the steam rack.
- Carefully lower the casserole onto the rack, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the dish from the pot, top with cheese and let rest for 10 minutes before serving.
- (Optional) Set under broiler for 5-7 minutes until cheese is lightly browned.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
