Shepherd’s pie is rich and filling and so delicious! Make it in the Instant Pot and save time and dirty dishes!
The best shepherd’s pie I have ever eaten was in a small British pub in Bermuda. We were the only ones in the pub and the shepherd’s pie was brought out steaming hot in individual crocks, along with the largest Guinness my husband and I had ever seen.
Obviously the food made an impression on us. One that even a quart of Guinness could not erase. But more than the amazing food we ate in Bermuda, when I think of my honeymoon, I think of putting around the tiny island on the back of a moped wearing goofy helmets, squeezing through narrow streets, riding through sudden showers, and generally embracing married life with the silly enthusiasm that has seen us through the last decade.
I have fond memories of our time in Bermuda. Though I will say that had we known each meal we ate would cost us roughly the equivalent of a month’s grocery budget, we would have been a little more careful about selecting our honeymoon destination.
Since I am using my Instant Pot ALL.THE.TIME these days, I knew I would want to adapt one of our favorite recipes for shepherd’s pie to cook in my new favorite appliance.
There is nothing wrong with shepherd’s pie in the oven. That’s how we made it for years. I also have a great recipe to make it in a cast iron pan. Always delicious.
But, as with soooo many Instant Pot recipes, cooking shepherd’s pie in my IP means that I have one cooking pan to clean, and dinner can be made more quickly and effortlessly. And since I have an extra liner for my Instant Pot, I can just throw on a lid and put the leftovers right in the refrigerator.
The shepherd’s pie cooks in two stages— first you cook the potatoes so they will be soft enough to mash. Then you cook everything (meat, veggies, & potatoes) together.
You can do both steps in one dinner prep period. Or you could cook the potatoes earlier in the day (or week), cutting the cooking time almost in half.If you choose to cook the potatoes in the dinner prep period, you can easily spend the time the potatoes are cooking to prepare the remaining ingredients– rinse and chop vegetables, shred the cheese, and so on.
Either way, you end up with less dirty dishes and less overall cooking time.
If you are not already following This Pilgrim Life on Facebook, take a moment and click to follow now so you do not miss any Instant Pot cooking videos (I shared a 5 minute video on honey roasted carrot soup in the Instant Pot today– so good!).
And if you haven’t already downloaded a free printable of the ten must-have recipes for your Instant Pot, you can get that here.
UPDATE:: As many people have noticed and commented, the Instant Pot does not typically come to pressure with this recipe. However, the heat inside the pot is sufficient to thoroughly cook the Shepherd’s Pie during the cook time. We have enjoyed this meal many times, even without it coming to pressure!
Instant Pot Shepherd’s Pie
Instant Pot Shepherd’s Pie
- Prep Time: 20 minutes
- Cook Time: 10 minutes high pressure
- Total Time: 25 minute
- Yield: 6-8 servings
- Category: Pressure Cooker
- 4 russet baking potatoes, peeled and cut into 1″ cubes
- salt, divided
- 1 egg
- 1 tsp garlic powder
- 2 Tbsp butter
- 1 lb ground beef
- 1 onion, diced
- 3 carrots, peeled & cut into 1/2″ pieces
- 1 C chopped mushrooms
- 1 C frozen peas
- 1 C beef broth
- 3 Tbsp flour
- 1 C cheddar cheese
1. Combine potatoes, 1 cup water, and 1 teaspoon salt in the Instant Pot. Cook on high pressure for 8 minutes. Drain the potatoes and transfer to a mixing bowl. Add 1 egg, 1 teaspoon salt, 1 teaspoon garlic powder, and 2 tablespoons butter to the potatoes. Mash the potato mixture with a masher, or whip with a hand mixer.
2. In the now-empty Instant Pot, sauté the ground beef for 5 minutes until it begins to brown*. Add the carrots, onions, peas, mushrooms, and 1 tsp each salt and pepper. Stir to combine. Mix together beef broth and flour in a small measuring cup, then pour the broth mixture into the Instant Pot and stir to combine again.
3. Top the beef mixture with the mashed potatoes and smooth the top of the potatoes with a spatula. Cook on high pressure for 10 minutes.
4. Quick release the pressure. Immediately** top with shredded cheese and serve.
*Depending on the fat content of your beef, you may need to drain the grease before adding the other ingredients. I use the organic ground beef from Costco, and draining is not typically necessary.
**You can eat the shepherd’s pie immediately (be careful– it’s hot!), but the sauce will thicken as it cools. I like to let the shepherd’s pie rest for about ten minutes while I set the table and gather the kids.
***The Instant Pot does not always come to pressure with this recipe. However, the heat inside the pot is sufficient to thoroughly cook the Shepherd’s Pie during the cook time. We have enjoyed this meal many times, even without it coming to pressure!
More Instant Pot recipes to check out ::
- Top 15 Must-Have Instant Pot Recipes
- Instant Pot Beef Stroganoff
- Instant Pot Sausage and Kale Soup
- Instant Pot Macaroni and Cheese with Bacon and Peas
- Instant Pot Asian Ramen Noodles
- (Extra Green) Broccoli Cheese Soup in the Instant Pot
See them all on the Instant Pot Recipe page!