I finally purchased my amazing Instant Pot and made Instant Pot Spaghetti, Instant Pot Chicken And Brown Rice, made hard-boiled eggs, and finally decided to try something else.
I was sitting in Barnes And Noble Book Store with my youngest daughter and we were enjoying the magazine section. It was quite delightful. We both had a huge comfy chair to sit in with a Starbuck’s treat and a stack of hand-selected magazines beside us.
One of my magazines of choice was an Instant Pot cookbook. Yummy is all I can say. There just isn’t a thing that they can’t make in that cookbook.
I was inspired to rush to the grocery store, purchase the ingredients, and then run home and start cooking with my trusty Instant Pot.
My recipe of choice was Shepherd’s Pie and all I can say is that wowie kazowie did it ever turn out spectacular! I feel like I should have my own cooking show I’m getting so good at this cooking with my Instant Pot thing.
If you don’t have one by now go out and get one because you have no idea what you’re missing out on. This is the one I have and I love love love it!
Well without further delay here’s the recipe:
Instant Pot Shepherd's Pie
- Pressure Cooker
- 1/4 cup water
- 2 tbsp. tomato paste
- 1 small onion, diced
- 8 oz. frozen peas and carrots
- 1/2 tsp. table salt
- 1/4 tsp. black pepper
- 1/4 tsp. dried thyme
- 1 lb. 90% lean ground beef
- 2 tbsp. Worcestershire sauce
- 1 24. oz. pkg. refrigerated mashed potatoes
- fresh thyme leaves optional
- Combine 1/4 c. water and tomato paste in a 6qt. Instant Pot, stir with a whisk. Stir in the onion and next 4 ingredients. Top with ground beef and Worcestershire sauce.
- Cover the cooker with the lid and lock the lid in place. Turn the steam release handle to the SEALING position. Select the MANUAL/PRESSURE COOK setting. Select high pressure for 8 minutes.
- Carefully turn the steam release handle to the VENTING position, and let the steam fully escape (the float valve will drop). Remove the lid from the cooker.
- Meanwhile heat the mashed potatoes according to the package directions. Preheat the broiler. Break up the cooked beef in the cooker. Stir 1 cup of the potatoes into the beef mixture to thicken the sauce. Transfer the beef mixture to a 1 quart broiler safe baking dish. Top the beef mixture with the remaining potatoes, and broil until browned 3-5 minutes. Garnish with the fresh thyme if desired.
- Nutrition facts: Per serving (about 1 cup): 276 cal., 14 g total fat, 6 g sat. fat, 739 mg. Sodium, 20 g total carbs., 5 g Sugar, 3 g Fiber, 19 g Protein
I hope yours turns out as yummy for your family as mine did for my family Happy cooking.
Take care until next time,
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Welcome. I’m Kelli and I’m really glad to meet you. I’m an adoring wife to my soulmate and mother to four precious kiddos. I’m on a mission teaching others what I’ve learned so far in this crazy thing called life. I just love love love being a mommy and next, I’m crazy about blogging and it is my fondest wish to create that same sense of joy in all those who visit my site. I am here to teach others how to do a bunch of things related to family, faith, family fun, fabulous finds for home and family, and financial freedom through the art of blogging and creating digital products. Stick with me and I’ll have you sitting pretty on top of your own domestic and blogging empire! Enjoy!:)