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

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Topping:
Meat Filling:

Directions

Instructions Checklist
  • 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 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.

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  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

Cook's Notes:

Ground turkey can be substituted for the ground beef.

Substitute salt and pepper with steak seasoning (such as The Keg(R)), if desired.

Broiling is optional.

Nutrition Facts

309 calories; protein 14g 28% DV; carbohydrates 29.8g 10% DV; fat 15g 23% DV; cholesterol 47.1mg 16% DV; sodium 467mg 19% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2019
This is so so good! All the steps take the "instant" out of the instant pot but it's worth it! Since there was only one review I was determined to make it exactly according to the recipe but I accidentally made two changes: I forgot to get broccoli at the store and I may have grabbed some ground venison out of my freezer instead of beef. It was still amazing!! I used my immersion blender on the taters after mashing them to make them extra smooth for the picky eaters who like "Hungry Jack" style potatoes. It went over very well with the whole family :) Thanks for the recipe! Love the Instant Pot! Read More
(1)

Most helpful critical review

Rating: 3 stars
10/22/2019
I’m going to attempt this in Double stackable Pans in instant pot. This is way to long! Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/28/2019
This is so so good! All the steps take the "instant" out of the instant pot but it's worth it! Since there was only one review I was determined to make it exactly according to the recipe but I accidentally made two changes: I forgot to get broccoli at the store and I may have grabbed some ground venison out of my freezer instead of beef. It was still amazing!! I used my immersion blender on the taters after mashing them to make them extra smooth for the picky eaters who like "Hungry Jack" style potatoes. It went over very well with the whole family :) Thanks for the recipe! Love the Instant Pot! Read More
(1)
Rating: 5 stars
01/09/2019
First time using my 3 quart instant pot, so halved all ingredients except for the ground meat. final result was excellent. Following directions for potato preparation brought the dish to an higher level of flavour. I find myself salivating as I think about having leftovers for supper tonight. I would make it again as long as I have an hour from start to finish. Read More
(1)
Rating: 3 stars
10/22/2019
I’m going to attempt this in Double stackable Pans in instant pot. This is way to long! Read More
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Rating: 5 stars
05/11/2020
This was a great find for me. Recipe is easily adaptable to your tastes and/or pantry stock. I used chicken instead of beef so used pkg of lower sodium chicken gravy. Also did not have frozen broccoli so used green beans instead. Yes recipe doesn't have to be in the instant pot but my opinion is that it saves in multiple pots & pans being used. Read More
Rating: 5 stars
04/13/2020
Delicious - loved it for many days. Read More
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