Creamy, cheesy mashed potatoes swirled on top of a rich, flavorful ground lamb and vegetable stew. Making it in the pressure cooker gets it on the table in half the time.
This was my first time making Shepherd’s Pie, but it won’t be my last. My family loved it. It was pure comfort food. Perfect to serve on St. Patrick’s Day this year, or really any time you just need great hearty meal.
My sons have a friend I really like. He’s a super nice kid and they always have fun hanging out, but I also like him because he really likes eating my food. They often come home from school for lunch and Mitch loves eating leftovers from last night’s dinner. He told Cole if we ever have Shepherd’s Pie that we should invite him over because it’s his favorite. Well, how could I not make Shepherd’s Pie after that kind of a request.
So I researched different Shepherd’s Pie recipes, combine several of them, and then adapted it for the pressure cooker.
Traditionally, shepherd’s pie is made with lamb. Hence the name. If you can’t find it in your area you can substitute any ground meat. It was my first time cooking lamb, and my husband was a little hesitant at first. He said, “Ddo we like lamb?” Well we definitely do now. It added a wonderful rich flavor to the Shepherd’s pie.
I bought Morgan Valley Lamb (a wonderful local company) at a cute little farmers market store in Murray, Wasatch Front Farmers Market Store.
I haven’t cooked potatoes on the stove top for years now. The pressure cooks them better and faster. However, you don’t need a pressure cooker to make Shepherd’s Pie, but it does make the steps faster and easier.
I cooked the filling first then cooked the potatoes. I pipped the potatoes on top so they’d look pretty for the pictures, but you can just spread them on top as well.
There were only four of us for dinner (Mitch included) the night I served this, and there was only a little bit left. I’m sure my family would be happy if I made this again for St. Patrick’s Day. No doubt your family would be too.
- 1 tablespoon vegetable oil
- 1 cup onion, diced
- 1 cup diced carrot, diced
- 3 cloves garlic, minced or pressed
- 2 pounds ground lamb, or ground meat of choice
- 1 cup beef stock
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoon cornstarch
- 3 tablespoon cold water
- 2 tablespoons flat leaf parsley, finely chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 pounds potatoes, peeled and quartered
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cup Cheddar Cheese or cheese of choice
Preheat oven to 375 F. Lightly grease a 2 quart casserole or 9-inch deep dish pie plate.
Select Browning and add oil to pressure cooking pot. When hot, add the onion and carrots and saute until onion is translucent, about 3 minutes. Add garlic and saute an additional minute. Add ground meat and brown, breaking the meat apart as it cooks. Drain grease from the meat.
Add beef stock, tomato paste, salt and pepper to beef mixture in pressure cooking pot. Cover and lock lid in place. Select High Pressure and 3 minutes cook time. When timer beeps, turn off and use a quick pressure release.
Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the pressure cooking pot. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, taste, adjust seasoning if necessary. Add the parsley, corn and peas to the meat mixture. Pour meat mixture into the bottom of prepared baking dish or pie plate.
Rinse out pressure cooking pot. Place potatoes into a steamer basket or on metal trivet in the pressure cooking pot. Add 1 cup water. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release.
Drain potatoes. Put drained potatoes into a mixing bowl and mash with a potato masher. Stir in milk, butter, salt and pepper, and grated cheese.
Spread mashed potatoes evenly over the meat mixture right to the edges. If desired, use a pastry bag with a large star tip to create a decorative topping with the mashed potatoes.
Bake in preheated oven 30 to 35 minutes until golden brown. Serve hot.