Pressure Cooker Cottage Pie
Servings: 6
Calories: 352kcal
Equipment
- Electric Pressure Cooker
- Potato Masher
- Steamer Basket
- Tall Trivet
Ingredients
- 450 g /1lb Minced/Ground Beef
- 1 Kg /2lb White Potatoes
- 1 Large Brown Onion
- 1 Tbsp Extra Virgin Olive Oil
- 1 Large Leek
- 2 Large Carrots
- 160 g /1 Cup Frozen Peas
- 1 400g/14oz Canned Tomatoes
- 240 ml /1 Cup Beef Stock
- 1 Tbsp Salted Butter
- 1 Tbsp Whole Milk/Full Fat Milk
- 1 Tbsp Dried Thyme
- 1 Tbsp Bouquet Garni
- 1 Tbsp Garlic Powder
- 1 Tbsp Worcestershire Sauce
- Salt & Pepper
Instructions
- Slice. Peel and slice your onion, prep your vegetables and sauté in the instant pot with extra virgin olive oil.
- Brown. Load into the instant pot your minced beef and stir for a couple of minutes until the mince starts to brown.
- Stock. Pour in stock, tinned tomatoes and seasonings and stir.
- Setup. Cancel the sauté and lower your trivet over the minced beef. Add the steamer basket ready for the potatoes.
- Prep. Peel and dice your potatoes and load onto the steamer basket.
- Cook. 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.
- Serve. Remove the potatoes and mash with salt, thyme, butter, and milk. Load the meat and potatoes onto dinner plates and enjoy!
Notes
Thick. Is your cottage pie not thick enough? If that is the case, then stir in a little of the mashed potatoes and reduce the stock slightly. You will then have a thick cottage pie filling.
Nutrition
Calories: 352kcal | Carbohydrates: 48g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 297mg | Potassium: 1495mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4179IU | Vitamin C: 53mg | Calcium: 143mg | Iron: 7mg