Instant Pot® veggie packed cottage pie

    1 hour 15 min

    This cottage pie is loaded with tons of hidden veggies for those veggie-hating toddlers! Let your Instant Pot® quickly soften potatoes for the topping and saute the mince and vegetables. You could easily switch the meat to minced lamb to make a shepherd's pie!


    1 person made this

    Ingredients
    Serves: 10 

    • Topping
    • 250ml chicken stock
    • 1 large sweet potato, chopped
    • 1 large baking potato, chopped
    • 1 teaspoon Himalayan pink salt
    • 120ml milk
    • 3 tablespoons butter
    • Filling
    • 1 tablespoon vegetable oil
    • 1/2 onion, chopped
    • 2 cloves garlic, mashed
    • 500g beef mince
    • salt and ground black pepper to taste
    • 6 mushrooms, sliced
    • 165g frozen sweetcorn
    • 150g frozen green peas
    • 1 head of broccoli, diced
    • 1 carrot, chopped
    • 1 stalk celery, chopped
    • 1 sachet gravy mix
    • 1 tablespoon water, or as needed
    • 60g grated Cheddar cheese

    Method
    Prep:20min  ›  Cook:45min  ›  Extra time:10min  ›  Ready in:1hr15min 

    1. Pour chicken stock into a multi-functional electric pressure cooker (such as Instant Pot®). Place a steamer rack into the pot. Add sweet potato and potato; sprinkle salt on top. Close and lock the lid. Turn valve to Seal. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
    2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove potatoes and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a spatula.
    3. Preheat the oven to 180 C / Gas 4.
    4. Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute.
    5. Stir sweetcorn, peas, broccoli, carrot and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
    6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode.
    7. Dissolve gravy mix in just enough water to dissolve the granules; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top.
    8. Bake in the preheated oven until cheese is melted, about 10 minutes.
    9. Set oven rack on top shelf and preheat the oven grill. Grill cottage pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.

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