Skip to main content

Shepherd's Pie (Instant Pot)

instantpot-shepherdspiecheesypotatotoppingThis beef shepherd's pie uses frozen shredded hash browns instead of mashed potatoes. Combined with Cheddar and Parmesan cheese, it's a yummy topping that the whole family will love.

2 Tbsp. butter
½ lb mushrooms, sliced
½ tsp. sea salt
½ tsp. black pepper, freshly ground
1 onion, diced
1 celery, diced
1 carrot, diced
1 Tbsp. fresh rosemary, finely chopped
2 cloves garlic, minced
2 Tbsp. tomato paste
1½ lb ground beef
1½ cups beef broth
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
3 Tbsp. all-purpose flour, unbleached
4 cups frozen shredded hash browns
1 cup aged Cheddar cheese, shredded
1/3 cup Parmesan cheese, freshly grated
2 Tbsp. fresh parsley, finely chopped

Add butter to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Sauté, then set to High Temperature. Stir in mushrooms, and ¼ tsp. each salt and pepper. Cook for 3-5 minutes or until mushrooms start to brown. Stir in onion, celery, carrot, rosemary, garlic, and remaining salt and pepper; cook for 2-3 minutes or until softened. Stir in ground beef; cook for 3-5 minutes or until starting to brown. Stir in tomato paste; cook for 1 minute. Press Cancel.

Stir in broth, Worcestershire sauce and mustard. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual Setting on High Pressure for 4 minutes.

When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.

With lid off, select Sauté setting and set to High Temperature. Whisk flour with 2 Tbsp. water until smooth; whisk into beef mixture. Bring to boil; cook for 2-3 minutes or until thickened.

Sprinkle hash browns, Cheddar and Parmesan cheese over top.

Using the Air Fryer Lid select Roast at  400°F for 25-35 minutes or until topping is golden brown and bubbling. Sprinkle with parsley.

Cook's Notes:

  • Substitute ground chicken or turkey for ground beef, and use chicken broth instead of beef broth for a lighter take on shepherd's pie.
  • As a variation, substitute Gruyère, Swiss or Gouda for Cheddar cheese.

Nutrition:
Per 1/6 recipe, Calories 550, Fat 30g, Saturated Fat 14g, Cholesterol 115mg, Sodium 790mg, Carbohydrate 35g, Fiber 4g, Sugars 3g, Protein 34g.