Instant Pot Cottage Pie Food

BEST EASY INSTANT POT COTTAGE PIE

Steps:

• On the sauté setting, add a bit of oil to the instant pot and cook the ground beef and onions together until the ground beef is browned.
• Add all the rest of the ground beef ingredients and stir.
• Add your wire rack to the pot and carefully place the potatoes on top.
• Set the instant pot to cook for 10 minutes on high (manually). You can quick release the pressure when it's done.
• Now, carefully remove the potatoes and roughly mash with the butter and coconut milk. Season with salt and pepper to personal taste.
• Pour the mince into a casserole dish (I used a 10' x 6'). Carefully spread the potato over the mince. I like to take a fork and make some squiggles on top.
• Slide under the broiler until the potato starts to crisp and brown slightly (about 2-3 minutes.)

INSTANT POT COTTAGE PIE

Steps:

• Peel and slice your onion, prep your vegetables and sauté in the instant pot with extra virgin olive oil. Load into the instant pot your minced beef and stir for a couple of minutes until the mince starts to brown.
• Pour in stock, tinned tomatoes and seasonings and stir.
• Cancel the sauté and lower your trivet over the minced beef. Add the steamer basket ready for the potatoes. Peel and dice your potatoes and load onto the steamer basket.
• Place the lid on the instant pot, set the valve to sealing and cook for 5 minutes on meat and stew. Allow for 5 minutes natural pressure release before releasing pressure. Once you have released pressure, stir in your frozen peas. They will warm up naturally because of the heat in the instant pot.
• Remove the potatoes and mash with salt, thyme, butter, and milk. Load the meat and potatoes onto dinner plates and enjoy!

INSTANT POT SHEPHERD'S PIE (OR COTTAGE PIE)

Steps:

• Turn the Saute function on (Normal heat mode) and once hot add the oil and onions and cook for 4-5 minutes to soften.
• Add the meat (lamb or beef), garlic and herbs and change the mode to More (press the Saute button again until it changes the heat level). Cook the meat with onions for 2-3 minutes, stirring a few times.
• Add 1.5 cups of water and stir through. Cancel the Saute function.
• Add all other ingredients but the gravy powder. Stir through well, scraping the bottom.
• Place a trivet inside on top of the beef with handles up. Place a cake pan or a round heatproof dish that fits on top of the trivet, and press down gently if needed. Place the potatoes in the pan and add 1/4 cup of water.
• Secure the lid and set it to Pressure Cook for 12 minutes on HIGH. Pressure will take about 10 minutes to build up. Once the timer is done, release naturally for 5 minutes and then do the quick release.
• At this stage, preheat the oven to 200 C / 395 F. If not using the oven, see the notes below for another option.
• Open the lid and remove the pan with the potatoes and the trivet.
• Stir the meat sauce. Add the gravy powder and stir through. It will thicken and add that lush meaty, savory flavor to our filling. Now, press the Saute function again and cook the meat for 5-7 minutes, allowing the gravy sauce to reduce slightly.
• Transfer the potatoes to a bowl or a pot and add the butter, sour cream, a 1/2 teaspoon of salt and a splash of milk or water if needed. Mash until smooth. Taste for salt and add more to taste. Tip: If you like creamier, smoother mashed potatoes, add a little more milk or water to thin it out.
• Transfer the meat mixture to a casserole dish and level the top. Let it cool for 5 minutes, it will thicken and settle.
• Add mashed potatoes in clumps until it evenly covers the top. You can use the spatula to spread it gently. Sprinkle with grated cheese. Bake in the oven on the upper shelf for 15 minutes until the top is golden.
• If you don't have the oven, leave the meat mixture in the Instant Pot and spread the potato over the top. Sprinkle the cheese and cover the pot with a regular lid. Press the Keep Warm setting and leave for 5-10 minutes for the cheese to melt over the top.

INSTANT POT® SHEPHERD'S PIE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function.
• Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot).
• Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly.
• Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.

INSTANT POT® COTTAGE PIE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, and celery; cook and stir until beef is browned and crumbly, about 5 minutes. Cancel Saute mode.
• Add broth, water, tomato paste, Worcestershire, and beef stew seasoning. Stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in peas, carrots, and corn, close the lid, and let sit for 10 minutes while you prepare the potato puffs.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place mashed potatoes in a bowl and stir in egg yolk. Drop 16 even tablespoonfuls of the potato mixture onto the prepared baking sheet. Brush tops with melted butter.
• Bake in the preheated oven until light, about 10 minutes. Ladle soup into bowls and top each bowl with 2 potato puffs.

INSTANT POT COTTAGE PIE

Steps:

• In instant pot select Sauté setting; heat oil.
• Add onion saute until onion is soft.
• Push the onion aside and drop in the ground meat- break it up with a spatula and brown it, about 5 minutes.
• Add tomato paste, Worcestershire Sauce salt, pepper and broth; mix well,.
• Lower the steamer basket with the sliced potatoes onto the meat.
• Close and lock the lid of the pressure cooker; cook for 12 minutes at high pressure.
• When time is up, open the pressure cooker with Quick release - pressure through the valve.
• Preheat oven to 400 degrees.
• Remove the steamer basket from the pressure cooker and toss the frozen peas and corn into the pressure cooker and mix into the meat. leave cooker stand uncovered while you work on the potatoes.
• Pour the potatoes into a small mixing bowl. Mash together potatoes with milk, salt and butter.
• Pour the contents of the pressure cooker into a deep oven-safe dish.
• Spoon and even potatoes over the meat mixture.
• Bake un-covered for 20 minutes the potatoes are golden,.
• Let casserole stand for 5 minutes before serving.

INSTANT POT COTTAGE PIE

Steps:

• Set the Instant Pot to Sauté and spray with the oil. Add in the onion, carrot, and celery and cook for couple of minutes to soften before adding the mushrooms. Cook another couple of minutes before adding the garlic, rosemary, Worcestershire sauce, tomato purée and beef mince.
• Cook until there is no obvious pink mince remaining. If using a beef stock cube, dissolve it first into 200ml boiling water before adding to the mince and stirring well.
• Tuck the tall trivet into the mince then place the one which comes with the IP on top (with it's arms folded over the potatoes to make retrieval easier later). Sit the potatoes on top - see photos in the post.
• Put the lid on, cancel Sauté mode then press Manual and set to 12 minutes. Leave to cook and you can do either a QPR or NPR here, it doesn't matter in this recipe. Taste the mince to see if it needs more salt. You can preheat the grill (broiler) ready for browning the top.
• Measure the milk into bowl with some sea salt and black pepper then pass the potatoes through a ricer into the milk. Or just use a masher if that's all you have (I love my Oxo ricer - link in post).
• Stir the peas into the mince then scoop it into an oven proof dish. One about 8-9 inches round or square is just right. Scoop the mash on top and use a fork to fluff it up before sprinkling with a little Worcestershire sauce. Grill for 15 minutes or until crispy and golden brown on top. Dig in and eat!

PROPER ENGLISH COTTAGE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
• In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
• To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
• Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
• Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.