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sweet potato shepherd's pie

Ultimate Sweet Potato Sheperd’s Pie [Instant Pot]

Ingredients

Units Scale
  • 2 lbs Yukon gold potatoes, peeled and diced
  • 1 1/2 cups water
  • 4 tablespoons butter
  • 1 1/2 cups grated white cheddar cheese
  • 1/4 cup milk
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup chives, chopped
  • salt and pepper to taste

For the meat mixture:

  • 1 1/2 lbs ground beef {80/20}
  • 1 large onion, diced
  • 2 large carrots, peeled and diced
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup Guinness stout
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoons Worcestershire sauce
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried sage
  • 1 cup frozen peas, defrosted
  • salt and pepper to taste

Instructions

  1. Plug in the IP with insert set in place.
  2. Add the potatoes and cover with water.
    Secure the lid of the IP and ensure the valve is set to SEALING.
  3. Press MANUAL and adjust the time to 7 minutes on HIGH pressure.

    The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

  4. Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
  5. When the IP beeps after pressure cooking for 7 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
  6. Open up your IP when the pin has dropped (allow a few minutes for this to happen).

    Remove the inner insert and drain the water from the potatoes.
    Return the inner insert to the Instant Pot with the drained potatoes. Using a masher, mash the potatoes and stir in butter and milk, mashing until smooth. Add more milk if needed. Stir in cheese, parsley and chives; season with salt and pepper. Transfer mashed potatoes to a bowl and set aside. No need to clean out the insert – begin making the shepard’s pie meat mixture.

  7. In the now empty IP, press SAUTE and add the ground beef, cooking until browned.
  8. Add onions, carrots and garlic, and sauté until softened.
  9. Sprinkle flour over meat and veggies, stirring to coat. Continue to cook for 1 minute.
  10. Add Guinness, red wine, and beef broth to deglaze the pot. Scrape up the bottom of pot to incorporate the fond for additional flavor.
  11. Add Worcestershire sauce, spices and peas; stir to combine.
  12. Transfer the mashed potato mixture to the IP, placed over the meat mixture. Smooth out the top.
  13. Secure the lid of the IP and ensure the valve is set to SEALING.
  14. Press MANUAL and adjust the time to 8 minutes on HIGH pressure.

    The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

  15. Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
  16. When the IP beeps after pressure cooking for 8 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
  17. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
    Serve and garnish with chopped fresh parsley if desired.
  • Author: WCC
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