This is a Cottage Pie rather than a Shepherd’s Pie because it’s made with beef, not lamb.
It’s made in the Instant Pot with shredded potatoes rather than the oven with mashed potatoes because….
Well, why not?
I made this on one of those rare nights when I really needed something quick and was not in the mood to cook. We had spent a long day running errands, which is more challenging during a partial lockdown and pandemic.
We were both happy – me because it was easy and both of us because it was really good. I liked the way the shredded potatoes turned out much better than the usual mash.
I may be on to something with this one.
The idea and basics for this came from ‘The Instant Pot Bible’.
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The shredded potatoes kept a bit of texture which I liked rather than the blandness of the usual topping of mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- Method: Instant Pot
Ingredients
- 12oz (350gr) ground beef
- 1 onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 1/2 red pepper, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 3/4 cup frozen peas, no sauce
- 1 cup (8oz, 240ml) beef broth
- 2 medium potatoes, shredded (10oz, 300gr total weight)
- 1 tbs Worcestershire sauce
- 1 tbs tomato paste
- 1 tsp paprika
- 1 tsp thyme
Instructions
- Set the Instant Pot to Sauté for 6 minutes.
- Add olive oil, onion, carrot, celery, pepper, and sauté for 3 minutes, stirring frequently.
- Add the garlic, ground beef and sauté 3 minutes longer, breaking the beef up as it browns.
- Add beef broth, Worcestershire, tomato paste, thyme, paprika and stir well, scraping up any browned bits.
- Stir in peas.
- Top with the shredded potatoes.
- Secure cover, set Instant Pot to High Pressure for 10 minutes.
- Natural release for 10 minutes then quick release.
- Spoon into a large bowl and serve
Notes
You may have to add another minute to the Sauté function, but I thought it was just enough.
Shred potatoes using large holes on box grater. No need to peel.
The time includes coming up to pressure and releasing so it’s 30 minutes hands-off after you secure the lid.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 717
- Sugar: 15.8 g
- Sodium: 625.6 mg
- Fat: 33.6 g
- Saturated Fat: 11 g
- Trans Fat: 1.5 g
- Carbohydrates: 62.8 g
- Fiber: 13 g
- Protein: 42 g
- Cholesterol: 115.6 mg
Keywords: beef pie, cottage pie, instant pot
I have 2 Instant Pot cook books. One has over 350 recipes and about 20 photos; the other has about 150 recipes and 10 photos.
Instant Pot food, apparently, is not photogenic.
I have to agree – it’s a challenge.
Plum blossoms against a clear, blue sky, on the other hand, are very photogenic.
For you people in the Midwest: That’s not snow.
It smells wonderful and the trees are buzzing with all of the happy bees.
It’s sensory overload.
Actually, that beautiful tree looks very much like the flowering pear trees we have around here that everyone thinks they should plant. That is, until the blossoms die and the tree spends the rest of the summer stinking. Really stinking.
Now that you mention it, I don’t see a lot of pictures either for IP recipes. Except for the pictures that show supposedly Awesome ribs that I still haven’t been able to get right, so I’m quitting trying. Too expensive. I have no trouble with my Fagor pressure cooker. I don’t get it.
Stinking pear tree? Are the pears edible? We had pear trees at our last house (along with plum, peach, apple, cherry…. a whole orchard) It was so much fun to have all that wonderful fruit to make preserves and jams…. the first year it was fun, anyway.
IP food is rarely photo worthy.
I prefer ribs on the smoker lol Almost time to get out the barbecue stuff…
I can’t seem to hit the reply button under your comment and get it to work, but no, the pear trees have no fruit. They’re Bradford pears, strictly ornamental. I don’t know why they stink but if you get in the middle of several, it’s awful. Hubs wanted to plant a line of them across our back acreage because they’re extremely fast growers, until we learned that. I’m rethinking that now and leaning more toward an Acacia instead.
I have no answer for my misbehaving sites at the moment….. I have hope, but not answers>
We have acacias in our front garden. They smell wonderful. When they bloom I like to just sit under them and inhale. My French friend tells me that the blossoms make wonderful preserves – and are good to eat. That I haven’t tried. I like to smell flowers, not eat them.
As we head into winter I am so jealous of your blossoms…just chilly and grey skies here