Instant Pot Shepards Pie

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One of my favorite Irish foods is Shepard's Pie. It cooks up so quickly in the Instant Pot and I finish it in the oven. I like making individuals, but, you can make it in a oven proof medium size dish. Or completely in the instant pot.

Traditionally, shepherd’s pie is made with lamb. Hence the name. If you can’t find it in your area you can substitute any ground meat. Back in the day, leftover roast beef would have been ground up and minced to be recycled into a pie the day after a Sunday roast but these days I think more families make it with ground beef, which is what I used. When ground beef is used it is called "Cottage Pie".

Instant Pot Shepard's Pie

Potatoes
2 lbs. russet potatoes, peeled and large ones cut in half 
1 1/2 c. water
4 T unsalted butter
1/2 cup cream, warmed (half and half or whole milk)
1 cup grated cheddar cheese(optional) 
Chives chopped (optional)

Place the potatoes in the instant pot with the water. Put on the lid, turn the valve to closed. Push "high pressure" and set timer to 8 minutes.

When the timer beeps, turn the valve to "open" for a quick release. 

Drain the potatoes. I like to put my potatoes through a ricer for smooth, creamy potatoes. However, you can also use a potato masher. (A hand held mixer will turn them a bit pasty) Add the butter, cheese, chives and cream and set aside.

Wipe out the instant pot. Return inner pot to IP.

Filling 

1 lb. ground beef or lamb
2 T olive oil
1 large onion, diced
2 large carrots, peeled and diced
1 c. frozen peas
3-4 sprigs of fresh thyme or 1 1/2 tsp dried thyme
4 cloves garlic, minced
3 T flour
1 c. red wine
1 cup beef broth
2 T tomato paste
2 T Worcestershire sauce

*Parsley chopped or sprig of rosemary(optional)


 Press saute and add the olive oil, heat up the oil, add onions, carrots and garlic and saute until softened. Add the ground beef and brown.

 Add the flour, sprinkling over the top of the meat mixture and cook for one minute.

Add red wine and beef broth and deglaze the pot, scraping up the brown bits to enrich the flavor.

Add Worcestershire sauce, thyme, peas and tomato paste, stirring to combine.

At this point if you are going to continue with instant pot- Scoop the potatoes onto the meat mixture and smooth out the top.

Press manual high pressure, and adjust time to 8 minutes. Lock the lid on and turn the valve to closed. Once the IP comes to pressure it will start to count down.

Do a Quick Release and allow the pressure to release until the pin drops.

Garnish with chopped parsley or rosemary and enjoy!

*If you are going to use individual dishes and bake (which will give you the crispy browned top- Preheat oven to 400 F or 200C  spoon the meat mixture into the casseroles and top with potatoes.

Bake for 20 minutes. Remove from oven and let the casseroles rest for 10 minutes, garnish with parsley or rosemary and serve.

                                                  
 We are still enjoying the last week of our ocean fix here in Ocho Rios. Our daughter and son in law came in last weekend for a week of relaxation. We have been having a wonderful time mostly hanging out on the cottage veranda, but, walking the beach, lot's of massages, puzzles, croquet and dinners with friends have played into our time. This is a photo of the North Bend Rupert Memorial Croquet Tournament players.