Instant Pot Shepherd’s Pie
User Reviews
5
-
Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6
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Calories
444 kcal
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Course
Main Course
Instant Pot Shepherd’s Pie
Description
Instant Pot Shepherd’s Pie features minced lamb cooked with onion, carrot, canned tomatoes, and a blend of thyme, mixed herbs, and Worcestershire sauce, creating a flavorful base. The lamb mixture is pressure-cooked with stock for tenderness, while diced potatoes steam above, then mashed with butter, milk, thyme, and seasoning to create a smooth, creamy topping. Adding frozen peas towards the end brightens both flavor and appearance. The recipe balances tender filling and fluffy mash, achieving a classic shepherd’s pie texture and taste in a convenient one-pot method.
Serving this dish warm on dinner plates allows the rich meat and vegetable base to complement the buttery mashed potatoes. It works well as a main course for a family meal or comforting dinner. The combination of herbs and Worcestershire sauce enhances the savory depth, while the peas provide bursts of sweetness and texture.
The notes suggest adjusting thickness by blending some mashed potato into the filling and reducing stock if the mixture seems thin. This tip helps achieve the desired consistency. The recipe also recommends checking seasoning and adding pepper or salt if needed before serving. Using the Instant Pot significantly cuts down cooking time compared to baking in an oven.
Ingredients
Kitchen Gadgets:
- Instant Pot
- Potato masher
- Steamer basket
- Tall Trivet
Instant Pot Shepherd’s Pie Ingredients:
- 500 g Minced lamb
- 1 Kg potatoes white
- 1 onion large
- 1 Tbsp extra virgin olive oil
- 2 carrot large
- 100 g peas frozen
- 1 canned tomatoes
- 200 ml lamb stock
- 1 Tbsp butter
- 1 Tbsp milk whole
- 1 Tbsp thyme
- 1 Tbsp mixed herbs
- 1 Tbsp worcester sauce
- salt
- black pepper
Instructions
- Peel and slice your onion, peel and dice your carrots and sauté in the instant pot with extra virgin olive oil. Load into the instant pot your minced lamb and stir for a couple of minutes until the mince starts to brown.
- Pour in stock, carrots, tinned tomatoes, and seasonings and stir.
- Cancel the sauté and lower your trivet over the minced lamb. Add the steamer basket ready for the potatoes.
- Peel and dice your potatoes and load onto the steamer basket.
- Place the lid on the instant pot, set the valve to sealing and cook for 5 minutes on meat and stew. Allow for 5 minutes natural pressure release before releasing pressure.
- Remove the potatoes and mash with salt, thyme, butter, and milk. Add frozen peas to the instant pot and stir and adjust seasoning in case it is bland. Load the meat and potatoes onto dinner plates and enjoy!
Notes
- If the shepherd’s pie filling is too thin, mix in some mashed potatoes and reduce the amount of stock slightly to thicken it.
- Adjust seasoning after cooking by adding salt and pepper to taste before serving.
- The Instant Pot method speeds up cooking but ensures tenderness in the lamb and proper cooking of potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 168mg | 7% |
| Potassium | 1057mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 3639IU | 73% |
| Vitamin C | 44mg | 49% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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