BEST EASY INSTANT POT COTTAGE PIE
A quick and easy recipe for Cottage or Shepherd's Pie that the whole family will love. Paleo. Whole 30, Gluten-Free. Healthy. 8 Fresh Ingredients. 30 Minutes.
Provided by Roche Woodworth
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- On the sauté setting, add a bit of oil to the instant pot and cook the ground beef and onions together until the ground beef is browned.
- Add all the rest of the ground beef ingredients and stir.
- Add your wire rack to the pot and carefully place the potatoes on top.
- Set the instant pot to cook for 10 minutes on high (manually). You can quick release the pressure when it's done.
- Now, carefully remove the potatoes and roughly mash with the butter and coconut milk. Season with salt and pepper to personal taste.
- Pour the mince into a casserole dish (I used a 10' x 6'). Carefully spread the potato over the mince. I like to take a fork and make some squiggles on top.
- Slide under the broiler until the potato starts to crisp and brown slightly (about 2-3 minutes.)
Nutrition Facts : Calories 261 kcal, Carbohydrate 27.6 g, Protein 20.8 g, Fat 7.6 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 430 mg, Fiber 5.4 g, Sugar 9.1 g, ServingSize 1 serving
INSTANT POT COTTAGE PIE
Instant Pot Cottage Pie. How to cook a delicious cottage pie in the instant pot pressure cooker from scratch. Ideal for using up leftovers, it is gluten free, healthy, and easy to tweak to make a vegan or vegetarian cottage pie.
Provided by RecipeThis.com
Categories Main Course
Time 20m
Number Of Ingredients 20
Steps:
- Peel and slice your onion, prep your vegetables and sauté in the instant pot with extra virgin olive oil. Load into the instant pot your minced beef and stir for a couple of minutes until the mince starts to brown.
- Pour in stock, tinned tomatoes and seasonings and stir.
- Cancel the sauté and lower your trivet over the minced beef. Add the steamer basket ready for the potatoes. Peel and dice your potatoes and load onto the steamer basket.
- Place the lid on the instant pot, set the valve to sealing and cook for 5 minutes on meat and stew. Allow for 5 minutes natural pressure release before releasing pressure. Once you have released pressure, stir in your frozen peas. They will warm up naturally because of the heat in the instant pot.
- Remove the potatoes and mash with salt, thyme, butter, and milk. Load the meat and potatoes onto dinner plates and enjoy!
Nutrition Facts : Calories 437 kcal, Carbohydrate 41 g, Protein 21 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 199 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
COTTAGE PIE
This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.
Provided by KMOMMYZ
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
- Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
- Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g
INSTANT POT® SHEPHERD'S PIE
This family friendly shepherd's pie uses ground beef (instead of the traditional lamb), and your Instant Pot® or multi-cooker pressure cooker to prepare the filling and potatoes.
Provided by fabeveryday
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function.
- Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot).
- Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly.
- Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 29.4 g, Cholesterol 64.9 mg, Fat 18 g, Fiber 4.7 g, Protein 18.2 g, SaturatedFat 7.9 g, Sodium 576.4 mg, Sugar 2.7 g
INSTANT POT® COTTAGE PIE SOUP
I love the flavor of a shepherd's or cottage pie but have never loved the runny texture, so I deconstructed it and turned it into a soup. The crispy tater puffs served on top are the highlight.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, and celery; cook and stir until beef is browned and crumbly, about 5 minutes. Cancel Saute mode.
- Add broth, water, tomato paste, Worcestershire, and beef stew seasoning. Stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in peas, carrots, and corn, close the lid, and let sit for 10 minutes while you prepare the potato puffs.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place mashed potatoes in a bowl and stir in egg yolk. Drop 16 even tablespoonfuls of the potato mixture onto the prepared baking sheet. Brush tops with melted butter.
- Bake in the preheated oven until light, about 10 minutes. Ladle soup into bowls and top each bowl with 2 potato puffs.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 23.9 g, Cholesterol 70 mg, Fat 12.1 g, Fiber 3.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 1073.1 mg, Sugar 3.3 g
INSTANT POT SHEPHERD'S PIE (OR COTTAGE PIE)
A timeless classic, this Instant Pot Shepherd's Pie (or Cottage Pie) with rich, flavorful ground meat filling, creamy potato top and golden cheese crust will put a smile on everyone's face and you will be making it over and over again. It's easy, quick and leaves you with fewer pots and pans to clean than the stovetop version.
Provided by Instant Pot Eats
Categories Main
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Turn the Saute function on (Normal heat mode) and once hot add the oil and onions and cook for 4-5 minutes to soften.
- Add the meat (lamb or beef), garlic and herbs and change the mode to More (press the Saute button again until it changes the heat level). Cook the meat with onions for 2-3 minutes, stirring a few times.
- Add 1.5 cups of water and stir through. Cancel the Saute function.
- Add all other ingredients but the gravy powder. Stir through well, scraping the bottom.
- Place a trivet inside on top of the beef with handles up. Place a cake pan or a round heatproof dish that fits on top of the trivet, and press down gently if needed. Place the potatoes in the pan and add 1/4 cup of water.
- Secure the lid and set it to Pressure Cook for 12 minutes on HIGH. Pressure will take about 10 minutes to build up. Once the timer is done, release naturally for 5 minutes and then do the quick release.
- At this stage, preheat the oven to 200 C / 395 F. If not using the oven, see the notes below for another option.
- Open the lid and remove the pan with the potatoes and the trivet.
- Stir the meat sauce. Add the gravy powder and stir through. It will thicken and add that lush meaty, savory flavor to our filling. Now, press the Saute function again and cook the meat for 5-7 minutes, allowing the gravy sauce to reduce slightly.
- Transfer the potatoes to a bowl or a pot and add the butter, sour cream, a 1/2 teaspoon of salt and a splash of milk or water if needed. Mash until smooth. Taste for salt and add more to taste. Tip: If you like creamier, smoother mashed potatoes, add a little more milk or water to thin it out.
- Transfer the meat mixture to a casserole dish and level the top. Let it cool for 5 minutes, it will thicken and settle.
- Add mashed potatoes in clumps until it evenly covers the top. You can use the spatula to spread it gently. Sprinkle with grated cheese. Bake in the oven on the upper shelf for 15 minutes until the top is golden.
- If you don't have the oven, leave the meat mixture in the Instant Pot and spread the potato over the top. Sprinkle the cheese and cover the pot with a regular lid. Press the Keep Warm setting and leave for 5-10 minutes for the cheese to melt over the top.
Nutrition Facts : ServingSize 1/6 of the pie, Calories 619 calories, Sugar 6.2 g, Sodium 631.7 mg, Fat 41.8 g, SaturatedFat 17.8 g, TransFat 1.7 g, Carbohydrate 36.8 g, Fiber 5.8 g, Protein 22.6 g, Cholesterol 100.9 mg
INSTANT POT COTTAGE PIE
An old fashioned dish made easier. This can be prepared the day before and have it ready when you come home; heat and serve a taste you will love.
Provided by Sageca
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In instant pot select Sauté setting; heat oil.
- Add onion saute until onion is soft.
- Push the onion aside and drop in the ground meat- break it up with a spatula and brown it, about 5 minutes.
- Add tomato paste, Worcestershire Sauce salt, pepper and broth; mix well,.
- Lower the steamer basket with the sliced potatoes onto the meat.
- Close and lock the lid of the pressure cooker; cook for 12 minutes at high pressure.
- When time is up, open the pressure cooker with Quick release - pressure through the valve.
- Preheat oven to 400 degrees.
- Remove the steamer basket from the pressure cooker and toss the frozen peas and corn into the pressure cooker and mix into the meat. leave cooker stand uncovered while you work on the potatoes.
- Pour the potatoes into a small mixing bowl. Mash together potatoes with milk, salt and butter.
- Pour the contents of the pressure cooker into a deep oven-safe dish.
- Spoon and even potatoes over the meat mixture.
- Bake un-covered for 20 minutes the potatoes are golden,.
- Let casserole stand for 5 minutes before serving.
Nutrition Facts : Calories 521.6, Fat 23.7, SaturatedFat 8.8, Cholesterol 85, Sodium 680.1, Carbohydrate 49.1, Fiber 6.8, Sugar 4.6, Protein 28.9
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