Instant Pot Shepherd's Pie
– 1 Tbsp. vegetable oil - 1 lb. ground beef - 1 small onion - 1 Tbsp. minced garlic - 1 bag of frozen mixed vegetables - 2 Tbsp. Worcestershire sauce - 2 Tbsp. butter - 2 Tbsp. flour - 1/2 cup beef broth - Salt and pepper - 3 medium russet potatoes - 1/2 stick butter - 1 1/2 cups whole milk - 1 1/2 cup shredded cheddar cheese
Turn Instant Pot to sauté, once hot add in vegetable oil, chopped onion and garlic. Sauté for a few minutes before adding in ground beef. Cook until beef is browned.
Drain beef and return back to the pot. Add in frozen mixed vegetables, Worcestershire sauce, salt, and pepper. Mix well.
Let veggies sauté.
While the veggies are cooking, add melted butter, flour, and beef broth in a small bowl and mix well. Pour into your pot and mix.
Transfer to casserole dish.
Once everything begins to thicken, transfer to a casserole dish.
Clean the inside of your pot and add water, along with peeled and cut potatoes. Sprinkle with salt and pressure cook on high for 8 minutes, and quick release.
Drain water from the pot. Using a hand mixer, mash potatoes until smooth, and add in butter and milk. Season with salt and pepper.
Add to casserole dish.
Transfer mashed potatoes to casserole dish, spreading over the top of the beef and vegetable mixture.
Broil, and enjoy!
Sprinkle with shredded cheddar cheese, and place in oven on broil for 5 minutes until golden. Serve and enjoy!
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