Instant Pot Shepherd's Pie with Potatoes and Yams

4.9
(8)

Instant Pot recipe. This is a semi non-traditional shepherd's pie loaded with tons of hidden veggies for those veggie-hating toddlers.

2
2
Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hrs 15 mins
Servings:
10

Ingredients

Topping:

  • 1 cup low-sodium chicken broth

  • 1 large yam, chopped

  • 1 large russet potato, chopped

  • 1 teaspoon Himalayan pink salt

  • ½ cup milk

  • 3 tablespoons butter

Meat Filling:

  • 1 tablespoon vegetable oil

  • ½ onion, chopped

  • 2 cloves garlic, mashed

  • 1 ⅛ pounds ground beef

  • salt and ground black pepper to taste

  • 6 mushrooms, sliced

  • 1 cup frozen corn

  • 1 cup frozen green peas

  • 1 crown broccoli, diced

  • 1 carrot, chopped

  • 1 stalk celery, chopped

  • 1 (.87 ounce) package low-sodium gravy mix

  • 1 tablespoon water, or as needed

  • ½ cup shredded Cheddar cheese

Directions

  1. Pour chicken broth into a multi-functional electric pressure cooker. Place a steamer rack into the pot. Add yam and potato; sprinkle pink salt on top. Close and lock the lid. Turn the valve to Seal. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove yam, potato, and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a silicone spatula.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt, and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute.

  5. Stir corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.

  6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode.

  7. Dissolve gravy mix in just enough water to dissolve the powder; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top.

  8. Bake in the preheated oven until cheese is melted, about 10 minutes.

  9. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil shepherd's pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.

Tips

Ground turkey can be substituted for ground beef.

Substitute salt and pepper with steak seasoning, if desired.

Broiling is optional.

Nutrition Facts (per serving)

309 Calories
15g Fat
30g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 309
% Daily Value *
Total Fat 15g 19%
Saturated Fat 7g 34%
Cholesterol 47mg 16%
Sodium 467mg 20%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 16%
Total Sugars 4g
Protein 14g
Vitamin C 34mg 170%
Calcium 91mg 7%
Iron 2mg 11%
Potassium 817mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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