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 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!
Instant Pot Shepherd’s Pie
Note from Facebook on 10/6/17:
“I want to be super transparent and as helpful as I can be on the blog and on this Facebook page. I always try to share recipes that will be successful for everyone, but sometimes recipes don’t work as smoothly for everyone as I anticipate. This recipe for Shepherd’s Pie in the Instant Pot has been one of those recipes. Some people love it, others have commented that it’s runny or doesn’t turn out right.
…So I made it again last night, following the instructions to determine if I needed to adjust the recipe in any way.
Here’s how it went: The potatoes took 8 minutes to cook under pressure (about 8 to come to pressure first). I took them out and mashed them while starting the next step. I browned the beef, drained it, and then added the chopped vegetables, seasoning, and broth/flour combo. Gave it a good stir, and then plopped the mashed potatoes on top, leaving a rim around the edges of the pot. Covered the pot and set it for 10 minutes. It took about 15 to start the countdown timer, and actually came to pressure at 7 minutes to go. After it finished, I quick released the pressure and let it sit for ten minutes. Then we ate. It was delicious and the perfect consistency IMO.
If you decide to give this recipe a try, be sure to 1.) let your veggies thaw first if using frozen, and 2.) let the shepherd’s pie rest for 10 minutes before serving to give it a chance to thicken.
Instant Pot Shepherd’s Pie
- Prep Time: 20 minutes
- Cook Time: 10 minutes high pressure
- Total Time: 0 hours
- Yield: 6-8 servings 1x
- Category: Pressure Cooker
Ingredients
- 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
- 2 Tbsp worcestershire sauce
- 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
Instructions
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 garlic powder, and 2 tablespoons butter to the potatoes. Mash the potato mixture with a masher, or whip with a hand mixer. Add salt to taste.
2. In the now-empty Instant Pot, sauté the ground beef for 5 minutes until it begins to brown*. Drain the grease. Add the worcestershire sauce, 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. Important: Deglaze the bottom of the pot by scraping with a wooden spoon to loosen anything stuck to the pot.
3. Top the beef mixture with the mashed potatoes and smooth the top of the potatoes with a spatula, leaving an open rim around the outside. Cook on high pressure for 10 minutes.
4. Quick release the pressure. Immediately** top with shredded cheese and serve.
Notes
READ FIRST. This recipe has had difficulties coming to pressure for some people. Deglazing the bottom of the pot is very important to prevent issues. I have only had success with this recipe, and many others love it, which is why I am leaving it as is. However, for guaranteed best results, you can cook the shepherd’s pie pot-in-pot for the same amount of time. Simply transfer the meat mixture to a pot at the end of the second step, and then proceed with the recipe. Put the pot on a trivet over a cup and a half of water and cover before cooking. If you do pot-in-pot, reduce the ingredients by one half.
**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.
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!
Jennifer says
Tried twice. Never came to pressure but cooked ok the 1st time. This time – even though I pre-cooked meat on stove – got the burn message so it won’t cook through. Not trying this again. Very disappointed.
★★
Dana P. Henry says
Really bad experience, kept getting the burn demon, kept adding more stock. No success! Probably not going to try again.
★★★
Kellie says
This was really great. It came out perfectly! Mine came to pressure no problem. I used ground turkey instead of beef and minced garlic instead of garlic powder. I appreciated all of the tips, which I followed. Resting the inner pot outside the IP when done helped it to thicken up. Thank you for such a delicious recipe!
★★★★★
Allison says
Either this recipe is not working per the directions given, the brand of ingredients matters, or there is something wrong with my brand new Instant Pot. It continues to say “burn” when I’m trying to bring it to pressure after adding all the ingredients to the browned meat and adding the potatoes on top. I looked up the meaning of this on Google (since it’s not in my User Manual) and followed all the directions, adding 1C worth of more liquid to it, but it continues to do the same thing. It keeps burning to the bottom of the pot and cannot come to pressure.
Lisa says
Did you leave a border around the potatoes so that the steam and heat can circulate through the pot? This helps the pot to come to pressure. Also, I imagine you did this since it’s in the recipe, but be sure to deglaze the bottom of the pot (make sure nothing is stuck after browning the meat). Food stuck to the bottom of the pot can lead to a burn message.
Shae says
My first attempt at making this recipe (I will try again to give it a chance). I did mess it up by doing 2 cups of broth because I miss read ?. I used Yukon potatoes because I had them on had and when I bake Shepard’s pie I use them as well. I did not do peas or carrots but I did do the mushroom, onion and did corn instead. Sadly even with constant deglazed while sautéing and all the liquid I mistakenly added I also got the burn message very quickly which would not allow it to cook through. As I type this I’m going to try and throw it in the oven to try and save it. I really want to try it again though next time by spray the bottom first. Any other suggestions to prevent the burn would be awesome given that even with the extra liquid I put in it and the exclusion of the carrots I did get the burn message.
★★
Lisa says
I decided to go ahead & give this a try despite reading the IP may not come to full pressure. Felt confident in the fact it would be cooked anyway. Instead I kept getting a burn message on my IP. Nothing I did could help. Yes I did make sure the liner was clean when I finished browning the meat. So now I am going to have to toss it in the oven and eat an hour late. Already had to feed my 6 yr old something else.
Lisa says
I will say though while it may not have worked in the IP it came out of the oven a d is delicious. I’d make it again but the old fashioned way in – strove top & oven.
★★★
Cindy says
I made this recipe after watching the video and reading the comments. I followed the directions exactly and as I expected, it did not come to pressure which did not freak me out. I let it set as instructed and the result was great! It was very tasty and the consistency was just fine. I will definitely make this again!
★★★★★
Hilary says
Made this today and it came out great, just as in your pic. Will definitely make this again! Thanks!!
★★★★★
Yulz says
More like shepard’s soup! ?
★
Lisa says
It appears soupy at first, but sets up after resting ten minutes.
LISA F says
I’m in the process of making this recipe and I appreciate the time guidelines etc. Your negativity certainly wasn’t warranted; especially, since we are all new to this pot and can adjust accordingly. I read the entire blog post where she states that it will thicken up as you wait. So chill.
I have 2 pots making spuds in one, turkey mixture in the next. I’ll be making 2 meat mixtures because I have a kid that’s allergic to peas and I’m also adding corn. I have time on my hands so I will finish in the oven because I love a crispy crust on my Shepards pie. That being said, I appreciate the time took to produce this recipe and I look forward to trying out many more.
★★★★★
Jarit says
Made this last night and it came out amazing! My wife, who had never had shepherds pie before, even went back for seconds. I used about a cup and a half of shiitake mushrooms and a little over a pound of 90% lean ground beef. Also, after topping with cheese and letting it sit for a few minutes, I threw it in the oven on broil to get a nice finish on the cheese. Not soupy at all, and great consistency. Thank you! Definitely saving and sharing this to make again.
★★★★★
Di_hardpensfan says
Made your recipe tonight. Swapped parsnip for the carrots and omitted the ‘shrooms, because I did not have any.
Used smashed garlic, because, garlic! Though my 8qt IP did not come up to pressure after adding the potato layer, all was cooked. After 10 minutes, added shredded local Colby cheese on top and put the lid back on after turning it off. Liquid was absorbed and cheese was empty. Delicious and easy. Thank you for sharing your recipe.
★★★★★
Chris says
Burned. Followed recipe to a ‘T’ and ended up wasting a meal and money.
★
Nicole says
Dee-licious! The whole family LOVED this version.
We are a family of 7 so I basically doubled the meat and potatoes in my 14 qt GoWiseUSA pot. No, it didn’t pressurize properly, likely due to the huge amount of potatoes, but I could hear it cooking and after about 10 minutes I manually depressurized and stirred it up. 15 minutes later it was thickened up and ready to eat.
It may not have been set like a “pie” like when you cook it in the oven but that didn’t matter to me as I’d be scooping it out of the pressure cooker to serve anyway. It was not soupy AT ALL, good and thick and so yummy we didn’t have a drop left after dinner.
We will definitely be making this again and again!
Lindsey says
Huge flop – I just checked and made sure I didn’t miss something. Burned to the bottom of the pot – and I checked, but my veggies weren’t cooked. Went in the garbage and we had to order pizza. Super disappointing. Why would you put a recipe on your site that you KNOW won’t come to pressure?
Lisa says
I am sorry your meal did not turn out. I know that is frustrating. I’m not sure what went so wrong for you because it has worked for myself and many others. Perhaps the pot needed to be deglazed more after browning the meat?
As far as choosing to publish this recipe, I have been very honest about the fact that the pot may not pressurize for the entire time, though it often does come to pressure, the food is still cooked. I am leaving this recipe up, with the full disclosure, because so many people do make it and enjoy it.
Crystal says
Is this for an 8qt or 6qt pot? Tried this recipe as my first instant pot experience….and it wasn’t a good one. I had halved the recipe as I have a 6qt, just in case it was for an 8qt. The potatoes went great but when I assembled it all together, I kept getting ‘burn’ on the display and when I removed everything it was all burned to the bottom. I ended up just putting it into a casserole dish and finishing it that way. Wondering if it’s because I halved the recipe? Tasted great regardless!
Melissa says
I made this recipe last night and made a few small modifications based on my family’s preferences. I only used 3 decent size russet potatoes, and added milk when creating the mashed potatoes, I also used my blender to purée half an onion and a few cloves of garlic which I sautéed with the beef. I had no issues with this recipe coming to pressure in my 8 qt IP. Will definitely make again!
Lisa says
Glad you enjoyed it Melissa! Thanks for sharing!
Lissa says
Made this tonight and it turned out pretty good. I’m an IP newbie and this was only my 3rd time using it. I followed the recipe as written, for the most part. I used parmesan cheese instead of cheddar.I also used “blobs” of potatoes as suggested in one of the comments. The IP did not come to pressure. It was just a little soupy, but thickened up quite a bit after sitting a short time. The flavor was good and my husband and I both enjoyed it. I’m looking forward to making a few tweaks based on my own Shepherd’s Pie recipe including trying it with ground lamb. Thanks so much!
★★★★
Helena says
I have made this recipe several times and will make it again to night! Thanks for this recipe 🙂 YUM
★★★★★
steve says
Made this last night and it was great. Not sure how so many people are ending up with “soup”, other than operator error.
★★★★★
Lisa T says
In the pot now! Thanks for sharing as I really didn’t want to bake it tonight and thought “surely there’s an IP recipe out there somewhere!” Thank goodness!
Sharyn says
This recipe is terrible! It’s soup!! Not even remotely close to shepherd’s pie. Save yourself the trouble and bake it.
★
Lisa says
I am sorry the recipe did not turn out for you Sharyn! I have found that there are several factors that affect the liquid content of this shepherd’s pie, and letting it rest to thicken is important. Thank you for your feedback.
Sydney says
I wish I would have read more of the reviews but mine also came out to be chunky potato soup. I followed the recipe exactly and even adjusted the rest time to 10 minutes before removing the lid. While it was tasty it was complete mush. The top completely turned into potato soup. I tried to cook it another 10 minutes in the pressure cooker and it still did not solidify the potatoes. That’s what I get for not reading all the reviews! I would not recommend this recipe unless you’re OK with it coming out as soup. I get that OP has had success with it, but maybe there are just too many parts to the recipe and not enough measurements. I used 4 potatoes but not all potatoes are the same size and when I mashed them with the butter then the egg they were like runny mashed potatoes anyway. I think OP needs to reconsider the directions and the ingredient list..
★★
Lisa Chambers says
Loved this recipe! Don’t know why so many people had trouble with it! Mine cooked perfectly and was delicious! This one is definitely a keeper. Thanks for sharing it!
Linda jones says
I made this tonight & it was very good!! I had read the previous comments so made a couple changes to insure the IP came to pressure & I thought I’d share them here. Although I did this in a skillet & then transferred it to the IP, this could all be done in the IP on saute. I browned the beef & added the veggies as instructed. Then added the seasonings (including a dash of cinnamon & pinch of thyme & a squirt of ketchup) & mixed well. Then, and this I think helps the IP come to pressure, I mixed the 3 Tbsp flour into the beef/veggie mixture. Once that mixture is in the IP I gently poured in the cup of broth to which I had added a generous glug of Worchestershire sauce. Topped it off with big BLOBS of mashed potatoes leaving portions of the meat mixture exposed. Then cooked according to instructions. It had no problem coming to pressure. I did let it sit for a few minutes before serving & it had thickened nicely. The added seasonings of ketchup, cinnamon, thyme & Worcestershire are taken from my stove top/oven recipe I’ve used in the past so just thought I’d use them here. I’m not trying to alter your recipe, that’s just how I’ve done it in the past. I hope this helps. Thank you for sharing a great recipe!
★★★★★
Lisa says
Love it! Thank you for sharing your tips! Adding the potatoes in ‘BLOBS’ is a great idea.
Nadine says
Made this tonight. While the potatoes were cooking I decided to read the comments and totally freaked out I was going to have soup for dinner. When it was done, I opened it up and it was still very liquidy. But after letting it sit for 15 minutes it definitelty thickened up, and this gave plenty of time for the cheese to melt.
★★★
Jennifer Schwenker says
Oh and we went to Bermuda and had the same experience to a T. But we enjoyed the best Italian food at La Trattoria.
Lisa says
How fun!
Jennifer Schwenker says
wow WOW PERFECTION! Husbands favorite dish. And he had a Guiness with it. I do think I’ll put worcestershire sauce in it next time. Thank you!
Lisa says
Yay! Thanks for sharing 🙂
Andrea says
I made this tonight– this is only the second time I have used my Instant Pot and I’m not yet a master of the settings (mostly because I can’t seem to follow directions). I only had two potatoes, so I cut the mashed potato recipe in half, but kept everything else the same. At the very end my cheese didn’t melt, so I put the lid back on for another 5 minutes and it was great! I would likely add some Worcestershire next time as the other Shepherd’s Pie recipe I’ve made uses it and it’s a nice “tang” to cut through the richness of the potatoes, beef and cheese. I also left out the peas because I hate peas. I used thinly sliced carrots (pre-sliced in the packaged salad section) and all vegetables were soft. My boyfriend is having seconds as I post this comment– we really liked it! Thank you for posting!
Martha Staten says
EPIC FAIL even as my husband and I followed every step of the directions. When we opened the lid and literally pored the pie onto a plate my husband wondered aloud if the person posting this recipe had sabotaged it. Flavor OK, but who wants to eat Sheppard’s Pie out of a soup bowl. Crossing this recipe off my list of repeats. Awful.
Lisa says
Martha, I am sorry this recipe did not work for you. It has worked for many others (including us on several occasions), but I know there can be different variables that affect the liquid content on the shepherd’s pie. From what kind of potatoes or meat you use, to if you use frozen vegetables, etc. Again, I am sorry that it did not turn out how you hoped.
Celeste says
Wish I had read the comments before attempting. I have made shepherd’s pie (really, cottage pie if it’s ground beef) many times without the Instant Pot and I was looking forward to it being a simpler process. I, too, ended up with a soup/stew mixture. It did firm up after cooling but the potatoes became mixed in with the meat mixture instead of a separate layer, because of the extra liquid.
Teri says
Mine came to pressure but I didn’t put the mashed potatoes to the edge. I also didn’t add the egg but instead a little milk. Letting it sit now to thicken up hopefully.
Margaret says
Really wanted this to work but sadly pot did not come to pressure with meat mixture, therefore veggies weren’t cooked. Had to finish it off in the oven for 30 min at 450. And are the salt measurements correct? The potatoes are very salty. Maybe I’d do 1/2 tsp salt and garlic powder. Did 1/2 tsp salt and pepper for the meat mixture after tasting the potatoes. Thanks for the recipe though, I really wanted it to work! Yours in your photo looks yummy!
Sue says
Wish I had read the comments 1st!! Not getting up to pressure!!
Portia says
I want to try this, but I’m thinking pot in pot since there have been problems with coming to pressure. However, I’m thinking it would have to be a smaller version. Any thoughts?
Lisa says
You probably would need to reduce the amount if you did it PIP, unless the pot you were using was just a little smaller than the IP pot. If you try it, please let me know how it goes!
LindsaY says
Total flop… I can’t get the pot to pressurize (or even get hot!) for that matter when on the meat and potato pressurize phase. I’ve used my instant pot plenty of times, and I was really excited to try this recipe, but it just doesn’t work…..
Lisa says
I’m sorry it didn’t work for you. I know others have had a hard time getting the pot to pressurize with this recipe, too, but the Shepherd’s Pie was at least cooked through. This is the only recipe on my site that I’ve had this issue with. I hope it doesn’t deter you from trying others. Have a great day 😉
Emily DeMoe says
I love this recipe,, I have made it several times, but my instant pot never pressurizes. It does for other recipes, so it is not the pot. I have made sure nothing is stuck to the bottom and even doubled the amount of broth, but it just never gets there. I know it is still cooked all the way through so we still eat it, but anything else I should try to get it to pressurize?
Lisa says
Personally, I wouldn’t worry about it since the food is definitely getting cooked all the way through. The only other thing I can think of to suggest is to make sure the potatoes are not completely pushed to the edges of the pot.
Kayla says
I have the same problem! We love this recipie so I keep making it anyway.
James says
I am looking forward to trying this recipe tonight. I must however correct you – this is a cottage pie, not a shepherd’s pie. A shepherds pie uses lamb mince, as opposed to a cottage pie that uses beef. All in all I’m excited to taste the outcome 🙂
Lisa says
Interesting James. I had only seen shepherd’s pie made with lamb before, hence my recipe title. Thank you for your comment. Hope you enjoyed the cottage pie 😉
Kimberly Vanetta says
I am having difficulties getting my pot to pressurize after adding the mash potatoes. I followed the directions carefully. Wondering if I need to add more liquid or what’s going on.
Lisa says
Kimberly, it is hard to say exactly, but I can speculate. Did you have food stuck to the bottom of the pot before you started the pressure cooking? That can prevent the pot from coming to pressure sometimes. Or, the water content could be different depending on your meat, veggies, etc. Should this happen again, I would suggest checking the bottom of the pot first, then adding a small amount of additional liquid. However, even if your pot did not fully come to pressure, the shepherd’s pie should still be cooked through with the heat.
Young Meagher says
Hi Lisa, this looks so Yummy. Going to try it tonight.
JEssica says
I stumbled across your page looking for recipes for my new Instant Pot and found this shepherd’s pie recipe. I made it exactly as written and it was delicious! My husband said it’s the best shepherd’s pie he’s ever had. 🙂 Thanks so much for sharing!
Lisa says
I am so glad! Thank you for sharing!
Jane says
Can this be prepped as a freezer meal? If so, how would you go about it?
Robin L Johnson says
am wondering how many the recipe will serve? i didnt find that info.. it sounds yummy but starting w/4 potatoes – am thinking that could be a lot of leftovers.
thanks
Lisa says
The shepherd’s pie will comfortably serve 6-8 people. You could also freeze leftovers in single size portions to reheat for lunches or a quick dinner too!
Mary says
Made this tonight and followed the recipe exactly. Ended up with shepherd’s soup!! Is 10 minutes correct? What else might have gone wrong. (The taste was perfect, though.)
Sarah says
I am making this right now and just realized I forgot to add the flour in the broth. Sure I’ll have soup too!
Leigh-Ellen says
I found this to be true too
Leigh-Ellen says
I had the same issue. I want to try this again with less liquid. It was still delicious, just not what was planned.
Lisa says
I am sorry the shepherd’s pie did not turn out as you expected. I think trying it with a reduced amount of liquid is a good idea. Variables like the amount of fat in the meat can affect the liquid content. As the Shepherd’s Pie cools a bit, the liquid will also thicken more. Just like when you make a lasagna. 🙂
Linda says
Tried this recipe tonight and I have the Bluetooth IP my error code was for over heating. I suspect that is the same problem everyone has had, if the IP is overheating it will not come to pressure as a safety precaution.
I don’t have an answer for this problem but if anyone comes up with the answer let me know… Love my Instant Pot!
Sophie says
Same error code here for me “ovht”. The problem comes from the flour in the broth. Same as cornstarch, flour in the instant pot will stick to the bottom and burn. any thickening agent gets crusted on the bottom and doesn’t come to pressure. I knew better when mixing it in but figured the recipe had worked like this…disapointed to have to scoop it out and oven bake. Plus side: mashed potatoes are fantastic!
Lisa says
Same here…ours burned. I read later that you’re not supposed to stir it. It’s still delicious, just a pain to be over an hour past dinnertime when this was supposed to be so fast.