Description
This Instant Pot Shepherd’s Pie is a hearty, comforting dish featuring tender chuck roast cooked to perfection with aromatic herbs and vegetables, topped with a creamy mashed potato crust and finished under the broiler for a golden-brown finish. Using the Instant Pot reduces the cooking time while deepening the flavors, making this classic family favorite both quick and delicious.
Ingredients
Scale
Beef and Base
- 2 Tbs olive oil (divided – 1 Tbs each)
- 1 (2-3 lb) chuck roast, excess fat trimmed
- 1 tsp salt
- 1/2 cup white onion, diced (about ½ medium onion)
- 3 cloves garlic, minced
- 2 1/4 cups chicken broth (divided – 2 cups and 1/4 cup)
- 1 Tbs tomato paste
- 1 ½ tsp dried thyme
- 1 ½ tsp dried rosemary
- 1–2 Tbs flour
Vegetables & Topping
- 1 cup diced carrots (about 3 large carrots)
- 1 lb Yukon Gold potatoes (2–3 medium potatoes), peeled and quartered
- 1 cup frozen peas
- ½ cup frozen corn
- 2 Tbs butter
Instructions
- Preheat and Brown Meat: Set the Instant Pot to sauté mode for 10 minutes and allow it to preheat. Pat the chuck roast dry and season with salt on all sides. Add 1 tablespoon of olive oil to the pot, then sear the beef on each side until browned, about 1 minute per side. Remove the meat and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon olive oil and diced onions to the Instant Pot. Sauté, stirring occasionally, until the onions turn translucent, approximately 3 minutes. Add minced garlic and cook for another 30 seconds, stirring continuously to prevent burning.
- Pressure Cook Beef: Return the browned beef to the pot. Add 2 cups of chicken broth, tomato paste, dried thyme, and dried rosemary. Secure the lid and set the Instant Pot on manual (pressure cook) for 40 minutes. Once cooking is complete, carefully perform a manual pressure release.
- Steam Vegetables: Remove the beef and set aside. Insert the steaming rack into the Instant Pot and place peeled and quartered potatoes along with diced carrots on the rack. Add 1/4 cup chicken broth beneath the rack. Set the pot to manual pressure cook for 10 minutes. After cooking, carefully perform a manual pressure release.
- Prepare Meat Filling: While the potatoes and carrots cook, shred the cooked beef using two forks. Remove the steamed vegetables and set them aside.
- Make Gravy and Add Veggies: Turn the Instant Pot to sauté. Gradually add flour by teaspoons to the remaining liquid, stirring to reach a gravy-like consistency. Stir in frozen peas and frozen corn, cooking for about 2 minutes until heated through.
- Combine and Assemble: Add the shredded beef back to the pot and mix thoroughly with the vegetable gravy. Transfer this meat mixture into a glass baking dish.
- Prepare Mashed Potato Topping: Mash the cooked potatoes and carrots together using a fork. Add butter and ¼ cup chicken broth to make the mash creamy. Spread this mashed potato mixture evenly over the meat mixture in the baking dish.
- Broil to Finish: Place the assembled shepherd’s pie under the broiler for 5 minutes or until the mashed potatoes develop a golden-brown crust. Serve immediately for best taste and texture.
Notes
- Be sure to trim excess fat from the chuck roast to avoid greasy gravy.
- Use Yukon Gold potatoes for a creamier mash due to their buttery texture.
- Adjust seasoning after combining the meat mixture to suit your taste.
- You can substitute chicken broth with beef broth for a richer flavor.
- Broiling time may vary depending on your oven; watch closely to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: British
Keywords: Instant Pot Shepherd’s Pie, comfort food, quick shepherd’s pie, pressure cooker recipe, ground beef alternative, hearty dinner
