Instant Pot Shepherd's Pie

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This Instant Pot shepherd's pie is a family-friendly meal made with ground beef instead of lamb. Use a multi-function pressure cooker to prepare the filling and potatoes, then broil the assembled pie in the oven.

Submitted by fabeveryday
Updated on November 10, 2023
close up view of Shepherd's Pie in a baking dish on top of checkered kitchen towels
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Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
6
Yield:
1 8-inch square dish
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon vegetable oil

  • 1 pound ground beef

  • 1 cup onion, diced

  • 3 cloves garlic, minced

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 tablespoon tomato paste

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon thyme

  • 1 cup beef broth

  • 2 cups frozen peas and carrots

  • 3 medium potatoes, peeled

  • ½ cup half-and-half

  • 2 tablespoons butter

  • ¼ teaspoon garlic salt

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot. Cook and stir ground beef, onion, garlic, salt, and pepper in hot oil until beef is browned and crumbly and onion is soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in broth. Stir in frozen peas and carrots until well blended. Turn off Sauté function.

  2. Place the collapsible metal trivet in the pot so it rests just above meat-vegetable mixture. Place potatoes on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set the timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off the Instant Pot and carefully remove the hot trivet.

  4. Add half-and-half, butter, and garlic salt to potatoes in the bowl; mash until well blended.

  5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  6. Pour meat-vegetable mixture from the Instant Pot into an 8-inch square baking dish. Spoon mashed potatoes on top and spread out evenly.

  7. Broil in the preheated oven until the top starts to turn golden and brown, about 3 minutes.

Recipe Tip

You can substitute margarine for the butter if preferred.

221 home cooks made it!

Nutrition Facts (per serving)

347 Calories
18g Fat
29g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 347
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 65mg 22%
Sodium 576mg 25%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 18g 36%
Vitamin C 30mg 34%
Calcium 73mg 6%
Iron 3mg 18%
Potassium 847mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.