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Shepherd's Pie in the Pressure Cooker

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Rate this recipe 4.4/5 (9 Votes)

Ingredients

  • 5 russet potatoes peeled and cut into 2-inch pieces
  • 1/2 cup water
  • pinch of salt
  • 3 tablespoons butter
  • 1/4 cup milk or cream
  • salt and pepper to taste
  • 1 pound lean ground beef
  • 1 teaspoon beef flavored boullion
  • 1/2 teaspoon pepper
  • 1/2 cup onion diced
  • 1/2 cup celery sliced
  • 1/2 cup carrots diced
  • 1 cup frozen corn
  • 1 cup frozen tiny peas
  • 1 can (10 3/4 oz) golden mushroom soup

Details

Servings 4

Preparation

Step 1

Place potatoes in the pressure cooker with water and pinch of salt. Secure the pressure cooker lid, set function for vegetables, set timer for 6 minutes. When cooking cycle is complete, release pressure from the pressure cooker. Strain potatoes and mash with butter and cream. Taste for additional salt and pepper. Crumble ground beef into the pressure cooker insert, add boullion, pepper, celery, onions, and carrots. Secure lid, set function for stew; set timer for 10 minutes.
When cooking cycle is complete, remove the lid, add the cream of mushroom soup to the ground meat and mix well. Top with frozen peas and corn. Top with mashed potatoes. Secure pressure cooker lid, set function for vegetables, set timer for 5 minutes. The Shepherds Pie will stay in the keep warm setting till you are ready to serve.

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