Summary
How to Make Shepherds Pie with Instant Pot Mashed Potatoes
Instant Pot Shepherds Pie
Craving a warm, hearty, and comforting meal? Learn how to make Shepherd’s Pie with creamy Instant Pot mashed potatoes in this easy, step-by-step recipe! This comfort food features a savory ground beef filling, loaded with vegetables and a rich, flavorful gravy, all topped with buttery, fluffy mashed potatoes made effortlessly in the Instant Pot.Perfect for a weeknight dinner, family gathering, or meal prep, this homemade Shepherd’s Pie recipe is packed with flavor and easy to customize.
Ingredients
Method
Instant Pot Mashed Potatoes Instructions
- Place your potatoes in the inner pot. Cover with water by an inch.
- Add in the 3 garlic cloves and 1 teaspoon of the kosher salt.
- Place the cover on the Instant Pot and set your vent to seal. Set to Pressure Cook “more/high” for 8 minutes.
- When the time is up, quick release to let out all the pressure. Keep your Instant Pot set to warm.
- Drain the potatoes and put them back into the Instant Pot. Stir them around for 1-2 minutes. This will allow all the excess water to release from the potatoes. Don’t skip this step. This will make for creamy potatoes.
- Now, add in your butter, milk, sour cream, and more kosher salt, and ground black pepper. To taste. Mash till your desired consistency. I like to top with chopped chives. Set these aside while you make the meat filling.
Meat Filling Instructions
- Preheat your oven to 375 degrees. Lightly spray a 9 x 13 casserole dish with olive oil.
- Heat a 12- inch cast iron skillet over medium high heat. Add the 2 T of olive oil to the skillet. Once the oil is hot it will shimmer, place the ground beef in the pan. Break up the beef using a spatula. Season the beef with salt, black pepper, thyme and paprika. Cook the meat until browned, 5-7 minutes. Remove the ground beef to a plate. Drain the fat from the skillet.
- Add 2 T of olive oil and the onions to the skillet, cook till tender, 4-5 minutes. Stir in the tomato paste and cook for 2 minutes, till the paste turns a bit darker color red. Now, add in the minced garlic and cook 1 minute more.
- Place the butter in the skillet and melt, adding in the flour and stirring constantly for 2 minutes until the raw flour has been allowed to cook. Slowly, whisk in the beef broth and Worcestershire sauce and bring to a simmer. Cook 2-3 minutes until the gravy has thickened. Shut the heat off.
- Add the ground beef back into the skillet. Stir in the mixed veggies.
- Pour the beef mixture into a 9 x 13 casserole. Top with the mashed potatoes and smooth with a spatula. Sprinkle with grated pecorino Romano (as much as you like).
- Place the casserole in the oven and bake for 30-40 minutes until the potatoes are lightly browned and the pie is bubbling. Take the skillet out of the oven, top with chopped chives (optional). Let the pie cool for 10 minutes before serving. Enjoy!
- Note: if you like your potatoes a bit more browned, place under the broiler for 2-3 minutes before taking the casserole out of the oven.