Instant Pot – Cottage Pie

Serves 4-6 | Prep: 15 minutes | Cook: 30 minutes

Source:

This Pilgrim’s Life – Shepherd’s Pie – http://www.thispilgrimlife.com/instant-pot-shepherds-pie/

Ingredients:

Notes: This is the recipe from This Pilgrim’s Life. My notes are are in bold.

  • 4 russet baking potatoes, peeled and cut into 1″ cubes KB: I used 4 medium sized potatoes. Ended up with a lot of mash potatoes.
  • salt, divided
  • 1 egg
  • 1 tsp garlic powder
  • 2 Tbsp butter
  • 1 lb ground beef
  • 1 onion, diced KB: Small onion would be perfect.
  • 3 carrots, peeled & cut into 1/2″ pieces
  • 1 C chopped mushrooms
  • 1 C frozen peas KB: I used canned sweet peas (15oz)
  • 1 C beef broth
  • 3 Tbsp flour KB: Tablespoons and not teaspoons!
  • 1 C cheddar cheese

Directions:

  1. Combine potatoes, 1 cup water, and 1 teaspoon salt in the Instant Pot. Cook on high pressure for 8 minutes. KB: I think next time, use the trivet. When I cooked the potatoes, I found that the potatoes ended up sticking to the bottom of the Instant Pot liner making it a pain in the butt to clean. Drain the potatoes and transfer to a mixing bowl. Add 1 egg, 1 teaspoon salt, 1 teaspoon garlic powder, and 2 tablespoons butter to the potatoes. Mash the potato mixture with a masher, or whip with a hand mixer.
  2. In the now-empty Instant Pot, sauté the ground beef for 5 minutes until it begins to brown*. Add the carrots, onions, peas, mushrooms, and 1 tsp each salt and pepper. Stir to combine. KB: I tried to let the veggies, especially onions, reduce a little bit before adding the beef broth. Mix together beef broth and flour in a small measuring cup, then pour the broth mixture into the Instant Pot and stir to combine again.
  3. Top the beef mixture with the mashed potatoes and smooth the top of the potatoes with a spatula. Cook on high pressure for 10 minutes.KB: I felt like I had a ton of beef filling mixture and mash potatoes. Nothing wrong with cooking the Cottage Pie in that quantity, but might be worthwhile to split the quantity between the Instant Pot and a small casserole dish.
  4. Quick release the pressure. Immediately** top with shredded cheese and serve.

Other Notes:

As my friends have pointed out… Shepherd’s Pie is made with lamb. Cottage Pie is made with beef. Enjoy!

Flo Lum has her own twist to Cottage Pie using scalloped potatoes instead of mashed potatoes. Check out her recipe here: https://www.youtube.com/watch?v=pvfZrhCY8N8

Mashed Potatoes: If you enjoy homemade mash potatoes, I would recommend the first half of this recipe. 4 russet potatoes, cubed into 1″ pieces, plus 1 cup of water and some salt. Cook on manual for 8 minutes. Add 1 egg, 2 Tablespoons of butter, salt, pepper, and garlic powder; and mash, mash, mash.

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Instant Pot – Macaroni and Cheese

Macaroni and Cheese

Source Recipes:
Cuong Can Cook – https://www.youtube.com/watch?v=xzQ8gWq_b38
Stephanie Manley – https://www.youtube.com/watch?v=0UG38–QZY8

Ingredients:

  • 1 lb of pasta – I used elbow macaroni. Note: The boxes of pasta at the store are usually 380grams (3/4 of lb). I think there’s a pasta/water ratio you need to adhere to so that you don’t have excess liquid after cooking the pasta.
  • 4 cups of water
  • salt
  • 2 cups of shredded Cheddar cheese
  • 1 cup of shredded Monterrey Jack cheese (The Cheddar/Monterrey Jack combo offers a creamier and smoother Mac n’ Cheese flavor)
  • 1 cup of half and half milk
  • 2 Tbsp of Butter
  • Dried oregano
  • Dried mustard

Directions:

  • 4 cups of water, 1 lb of pasta, some salt (1 or 2 tsp), and some dried mustard (1 tsp) goes into the Instant Pot. Cook on Manual for 4 minutes with the valve set to Sealing. Quick Release (QR) the valve when cooking is finished.
  • Mix in half-and-half, butter, and shredded cheese into pasta. Folding in ingredients a little at a time makes things easier
  • Add salt, pepper, oregano, or other to taste.

Notes:

  • Try adding hot sauce for a kick in flavor
  • Try different cheese combinations to find a combo that works for you
  • Adhere to the 4 cups of water to 1 lb of pasta ratio to avoid excess water.
  • Cheddar/Monterrey Jack cheese offers a smoother and creamy flavor

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