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Instant Pot Shepherd's Pie with Potatoes and Yams
Instant Pot Shepherd's Pie with Potatoes and Yams
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
"Effortlessly prep a delicious shepherd's pie with tender yams, savory beef, and veggies using your Instant Pot."
Ingredients:
  • 1 cup low-sodium chicken broth
  • 1 large yam, chopped
  • 1 large russet potato, chopped
  • 1 teaspoon Himalayan pink salt
  • 0.5 cup milk
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 0.5 onion, chopped
  • 2 cloves garlic, mashed
  • 1.125 pounds ground beef
  • 6 mushrooms, sliced
  • 1 cup frozen corn
  • 1 cup frozen green peas
  • 1 crown broccoli, diced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 (.87 ounce) package low-sodium gravy mix
  • 1 tablespoon water, or as needed
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • 1. In a multi-functional electric pressure cooker, pour in the chicken broth and place a steamer rack inside. Add yam and potato, then sprinkle with pink salt. Close and lock the lid, and turn the valve to Seal. Select high pressure and set the timer for 8 minutes according to the manufacturer's instructions. Allow the pressure to build for 10 to 15 minutes.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, yam, potato, and rack. Strain the liquid into a glass measuring cup and set aside. Return the yam and potato to the pot, add milk and butter, then mash until smooth using a potato masher. Transfer the mashed potato topping to a bowl using a silicone spatula.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Set your pressure cooker to Saute mode and heat oil on high. Add onion and garlic; saute until slightly tender for 1 to 2 minutes. Incorporate ground beef, salt, and pepper. Cook and stir until filling is well combined for 2 to 3 minutes. Add mushrooms and saute until starting to soften, about 1 minute.
  • Add the corn, peas, broccoli, carrot, and celery to the pot with the filling. Pour in the reserved potato liquid. Close and lock the lid. Set the pot to Manual function on low pressure for 3 minutes. Wait 5 to 10 minutes for the pressure to build.
  • Following the manufacturer's instructions, release pressure using the quick-release method for about 5 minutes. Remove and unlock the lid, strain out any excess liquid, and discard it. Return the filling to the pot and set it to Saute mode.
  • Dissolve the gravy mix in a small amount of water until fully combined; pour into the pot with the filling. Stir and cook until the gravy thickens, approximately 2 minutes. Transfer the filling to a baking dish, top with mashed potatoes, and sprinkle with Cheddar cheese before baking.
  • Bake until the cheese is gooey and bubbly, approximately 10 minutes in the preheated oven.
  • Position oven rack 6 inches below the broiler and preheat broiler. Broil the shepherd's pie until the top is golden brown, for 3 to 5 minutes. Allow to rest for 5 minutes before serving.

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