Instant Pot Cottage Pie

Name: Instant Pot Cottage Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground beef; 1 onion (diced); 1 cup frozen mixed vegetables; 1 cup button mushrooms, (sliced); 2 garlic cloves, (minced); 1 can diced tomato; 2 teaspoons dried thyme; 1 teaspoon dried oregano; 1 teaspoon salt; 2 tablespoon tomato paste; 1 cup cheddar cheese, (shredded); ½ pound russet potatoes, (peeled and quartered); 2 tablespoons butter; 2 tablespoons milk

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This is a quick and easy Instant Pot Cottage Pie that the whole family will love. Needs 8 fresh ingredients and 30 minutes total to prepare.

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Making a pressure cooker cottage pie makes your life easier, because everything gets cooked in one pot. There's no need to cook the potatoes or the meat and vegetables separately, so you'll save yourself time with the cooking and cleaning process.

Cottage pie is a classic winter comfort dish that never fails to please the family. The ingredients are simple and the method is straight-forward.

This specific recipe uses sweet potato, but if you're not doing paleo, Whole30, or keto - feel free to use regular potato or a mix of the two.

Why You'll Love This Recipe

Classic comfort food, faster: All the coziness of a traditional cottage pie-ready in a fraction of the time thanks to the Instant Pot.
One-pot meat and veggie filling: Hearty beef, mushrooms, and mixed vegetables simmer together in a rich, tomato-based sauce.
Creamy mashed potato topping: Soft, buttery potatoes crown the dish for the ultimate savory finish.
Family-friendly: A wholesome, well-balanced meal that kids and adults both enjoy.
Perfect for meal prep: Make ahead and reheat for satisfying lunches or quick weeknight dinners.

Ingredients to Make Instant Pot Cottage Pie:

ground beef: Use 85/15 or 90/10 lean ground beef for the best flavor and minimal grease.
onion: Diced yellow onion adds sweetness and depth-cook it with the beef for maximum flavor.
frozen mixed vegetables: A convenient blend of peas, carrots, and corn adds color, texture, and nutrition.
button mushrooms: Slice fresh mushrooms for a hearty, savory base-cremini can be used for deeper flavor.
diced tomatoes & tomato paste: This combo creates a rich, slightly tangy sauce that binds the filling together.
seasonings: These herbs bring traditional cottage pie flavor-feel free to use Italian seasoning as a substitute.
russet potatoes: Ideal for mashing due to their starchy texture-yukon golds can be used for a creamier result.
butter & milk: Mash with the potatoes to create a smooth, creamy topping.
cheddar cheese: Melts beautifully under the broiler and adds a sharp, savory finish.

How to Make Instant Pot Cottage Pie:

On the sauté setting, add a bit of oil to the instant pot and cook the ground beef and onions together until the ground beef is browned.
Add the mixed vegetables, mushrooms, garlic, tomato, dried thyme, dried oregano, salt, tomato paste and stir.
Add your wire rack to the pot and carefully place the potatoes on top.
Set the instant pot to cook for 10 minutes on high (manually). You can quick release the pressure when it's done.
Now, carefully remove the potatoes and roughly mash with the butter and milk. Season with salt and pepper to taste.
Pour the mince into a 9x13 casserole dish . Carefully spread the potato over the mince. Top with cheese.
Slide under the broiler until the cheese starts to brown then serve.

Recipe Notes & Tips:

Use a wire rack or trivet: Keeping the potatoes elevated above the filling allows everything to cook at once without becoming soggy.
Quick release carefully: Steam will escape rapidly-keep hands and face clear when releasing pressure.
Mash while hot: The potatoes mash best while still warm-don't wait too long after removing them.
Make ahead friendly: You can assemble the pie earlier in the day, refrigerate it, then broil just before serving.
Cheese is optional-but recommended: Cheddar adds richness and helps brown the top, but you can leave it off for a lighter version.

How to Store:

Refrigerator: Let the cottage pie cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days.
Reheat: Warm individual portions in the microwave or reheat the full dish in a 350ºF oven for 15-20 minutes, until heated through.
Freezer: Freeze fully assembled (before or after baking) for up to 2 months. Wrap tightly in foil and plastic. Thaw overnight in the fridge and bake at 350ºF until hot.

FAQs:

Can I use fresh vegetables instead of frozen?

Yes. Diced fresh carrots, peas, and green beans work well-just sauté them with the onions to soften slightly before pressure cooking.

Can I skip the broiler step?

Yes, but broiling gives the cheese a golden, bubbly finish. If skipping, let the hot mashed potatoes melt the cheese directly after assembly.

Can I use ground turkey or lamb?

Yes. Ground turkey will make it lighter, while lamb gives it a more traditional shepherd's pie flavor.

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