Recipe of the week Instant Pot Shepherd’s Pie

(see bottom for non instant pot directions) 

 

http://www.thispilgrimlife.com/instant-pot-shepherds-pie/

 

Macros: P:18.9 C:25.5 F: 14.6

Ingredients:

2 Large Sweet Potatoes, peeled and cut into 1’’ pieces

3 tablespoons salt, divided

1 egg

1tsp Garlic Powder

2tbsp butter 

1lb ground turkey (next time I am going to make it with 1.5lbs of meat)

2 tbsp worcestershire sauce

½ Onion, diced

3 Carrots, peeled & cut into ½’’ pieces

1 C chopped Mushrooms

1 C frozen Peas (EW! I hate peas, I left them out of my recipe.)

1 C Beef Broth (I only had bone broth and it worked great)

3Tbsp flour

 

Instructions:

 

1. Combine potatoes, 1 cup water, and 1 teaspoon salt in the Instant Pot. Cook on high pressure for 8 minutes. Drain the potatoes and transfer to a mixing bowl. Add 1 egg, 1 teaspoon salt, 1 teaspoon garlic powder, and 2 tablespoons butter to the potatoes. Mash the potato mixture with a masher, or whip with a hand mixer. 
2. In the now-empty Instant Pot, sauté the ground beef for 5 minutes until it begins to brown*. Add the  worcestershire sauce, carrots, onions, peas, mushrooms, and 1 tsp each salt and pepper. Stir to combine. Mix together beef broth and flour in a small measuring cup, then pour the broth mixture into the Instant Pot and stir to combine again.
3. Top the beef mixture with the mashed potatoes and smooth the top of the potatoes with a spatula. Cook on high pressure for 10 minutes.
4. Quick release the pressure.  *There were notes on this recipe about how the pot may not pressurize.  Mine kept saying BURN and beeping but when I put it on soup mode and set it to delay start a few minutes it worked. 

For Non-instant pot directions, follow all main instructions from above except:  

1. Preheat the oven to 400.
2. You only need ½ the broth and flour mixture.
3. Boil your potatoes on the stove top until soft. Drain them, season them and mash um up.
4. Brown the meat on the stove top when its about halfway done, add seasonings, W sauce, onions, carrots, mushrooms and half the broth/flour mixture, combine it all.
5. Transfer the beef and veggie mix to a casserole dish, press it down into the pan. Top it with the potatoes, and cover with foil.  
6. Bake for 15-20min until the carrots are soft. 
7. EAT.