Cottage Pie, Instant Pot

Cottage Pie

The shredded potatoes kept a bit of texture which I liked rather than the blandness of the usual topping of mashed potatoes.



  • 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


  • 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


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.


Keywords: beef pie, cottage pie, instant pot

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