Go Back
A comforting and delicious Instant Pot Shepherd’s Pie is beautifully presented as the featured image for the recipe.

Instant Pot Shepherd's Pie

This Instant Pot Shepherd's Pie recipe delivers a comforting and flavorful classic in a fraction of the time. By using a pot-in-pot method for the potatoes and carefully layering flavors, you can achieve a perfectly balanced dish with tender meat and creamy mashed potatoes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 pounds ground lamb or beef
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup beef broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons butter
  • 1/2 cup milk or cream
  • 1/4 cup grated Parmesan cheese optional
  • 1/2 cup water

Equipment

  • Instant Pot
  • Trivet
  • Oven-safe dish (that fits inside the Instant Pot)
  • Large spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Potato masher

Method
 

  1. Turn the Instant Pot to the "Sauté" setting. Add the olive oil. Once heated, add the ground lamb (or beef) and brown, breaking it up with a spoon. Drain any excess grease.
  2. Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic, tomato paste, thyme, and rosemary. Cook for 1 minute more, stirring constantly.
  3. Pour in the beef broth and deglaze the bottom of the Instant Pot, scraping up any browned bits. Add the Worcestershire sauce. Season with salt and pepper. Cancel the "Sauté" setting.
  4. Place a trivet inside the Instant Pot. In a separate, oven-safe dish (that fits inside the Instant Pot without touching the lid), add the peeled and quartered potatoes. Add 1/2 cup of water to the dish with the potatoes. Place the dish on top of the trivet.
  5. Secure the lid of the Instant Pot and set the valve to "Sealing." Cook on "Manual" or "Pressure Cook" for 15 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
  6. Carefully remove the dish with the potatoes from the Instant Pot. Drain the potatoes and return them to the dish. Add the butter, milk (or cream), salt, pepper, and Parmesan cheese (if using). Mash until smooth and creamy.
  7. Stir in the frozen peas and corn into the meat filling. Spread the mashed potatoes evenly over the meat filling.
  8. For an extra touch, you can broil the Shepherd's Pie in the oven for a few minutes until the potatoes are lightly browned. Be careful not to burn them!
  9. Let the Shepherd's Pie cool slightly before serving. Enjoy!

Notes

For a richer flavor, use beef broth instead of water when cooking the potatoes. You can also add other vegetables to the meat filling, such as mushrooms or green beans. Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.