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Ingredients1 h 5 m servings 269
Original recipe yields 8 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add beef, onion, and celery; cook and stir until beef is browned and crumbly, about 5 minutes. Cancel Saute mode.
- Add broth, water, tomato paste, Worcestershire, and beef stew seasoning. Stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 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 the lid.
- Stir in peas, carrots, and corn, close the lid, and let sit for 10 minutes while you prepare the potato puffs.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place mashed potatoes in a bowl and stir in egg yolk. Drop 16 even tablespoonfuls of the potato mixture onto the prepared baking sheet. Brush tops with melted butter.
- Bake in the preheated oven until light, about 10 minutes. Ladle soup into bowls and top each bowl with 2 potato puffs.
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- Cook's Notes:
- Feel free to substitute lamb for the beef to make this a shepherd's pie soup. It even works great with venison, making it a hunter's pie soup.
- Short on time and don't have any leftover mashed potatoes? You can use a 4-ounce package of instant mashed potatoes prepared according to package directions instead. After mixing them, stick them in the refrigerator for 10 minutes to cool before adding the egg yolk and brushing with butter.
Per Serving: 269 calories; 12.1 23.9 16.4 70 1073 Full nutrition
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