Instant pot shepherd's pie
Welcome to my instant pot shepherd's pie recipe. All made in one pot and even topped with crispy golden mash.
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Servings: 6
Calories: 675kcal
Ingredients
- 2 tbsp Olive oil Most vegetable oils will be good.
- 1 Large Onion (roughly chopped)
- 2 Cloves Garlic (roughly chopped)
- 2 tsp Thyme (dried)
- 1 tsp Cinnamon (dried)
- 700 g Minced lamb
- 2 Sticks Celery (roughly chopped)
- 2 Medium Carrots (roughly chopped)
- 1 tbsp Worcester sauce
- 400 ml Beef stock Vegetable stock would also work.
- 2 tbsp Tomato puree
- Season to taste
- 1.1 kg Potatoes (peeled)
- 200 g Frozen peas Optional.
- 100 ml Milk (I used semi-skimmed - 2%)
- 2 tbsp Butter I used salted.
- 100 g Cheese (for the topping) Optional.
Instructions
- Add the oil to the instant pot and set to saute.
- When the oil is hot, add the onions and fry until softened (around 3 minutes).
- Add the garlic, thyme and then the mince. Roughly brown.
- Now add the carrots, celery, Worcester sauce, beef stock and tomato puree. Stir everything together.
- Season to taste and then add the tall trivet to the pot. Put the peeled potatoes on the trivet.
- Put the lid on and set for 12 minutes at high pressure. leave under pressure for another 12 minutes and then do a quick release.
- Remove the lid and put the potatoes in a bowl. Mash together with milk, butter and salt/pepper. Add the frozen peas.
- Add the potatoes back into the pot and sprinkle the cheese on top.
- Put the air fryer lid on and set to broil for 8 minutes.
- Remove the lid, serve and enjoy.
Video
Nutrition
Calories: 675kcal | Carbohydrates: 44g | Protein: 31g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 439mg | Potassium: 1441mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6984IU | Vitamin C: 46mg | Calcium: 224mg | Iron: 4mg