The Best Classic Shepherd’s Pie
Classic Shepherd’s Pie with ground beef, frozen veggies, and creamy mashed potatoes topped with parmesan cheese.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb 90% lean ground beef or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- ½ cup frozen corn kernels
- 1.5 to 2 lb russet potatoes peeled and cubed
- 8 tablespoons unsalted butter
- ⅓ cup half & half
- ½ teaspoon garlic powder
- ¼ cup parmesan cheese
Instructions
Instructions
- Heat up the olive oil in your pressure cooker on medium heat. Toss in the chopped onion and cook it till it’s soft and translucent, about 5 minutes.
- Now add the ground beef or lamb. Break it up with your spoon and cook till it’s browned and nothing pink is left, that’s about 8 minutes. If there’s extra fat, drain that out.
- Toss in the dried parsley, rosemary, thyme, salt, pepper, Worcestershire sauce, and minced garlic. Stir it all together and cook for another 2 minutes.
- Stir in the tomato paste and sprinkle the flour over the mix. Then pour in the beef broth and stir to combine everything.
- Lock your lid on with the sealing ring in place. Set your pressure cooker for 10 minutes on high pressure. When it’s done, do a slow release for about 10 minutes. Quick release rest.
- Meanwhile, boil your peeled and cubed potatoes in a separate pot till fork tender. Drain them well and mash with butter, half & half, garlic powder, salt, pepper, and parmesan cheese.
- Spread the mashed potato topping over your meat filling in a baking dish. Then pop it in the 400°F oven for 20-25 minutes till golden and bubbly on top.
Notes
Fridge: Wrap leftovers tight and store in airtight containers for up to 3 days. Freezer: Portion and freeze for up to 2 months. Thaw overnight in the fridge before reheating.