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Best Instant Pot Cottage Pie
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5 from 2 votes

Best Easy Instant Pot Cottage Pie

A quick and easy recipe for Cottage or Shepherd's Pie that the whole family will love. Paleo. Whole 30, Gluten-Free. Healthy. 8 Fresh Ingredients. 30 Minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: British
Servings: 8
Calories: 261kcal

Ingredients

For the ground beef:

  • 1lb ground beef (500g)
  • 1 cup frozen mixed vegetables
  • 1 cup sliced button mushrooms (approximately 100g)
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 1 can diced tomato
  • 2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon celery seed
  • 1 teaspoon salt
  • 2 tablespoon tomato paste

For the mashed potato:

  • 800 g sweet potato (peeled and quartered)
  • 2 tablespoon butter (optional)
  • 2 tablespoon coconut milk (optional)
  • to taste salt and pepper

Instructions

  • 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 all the rest of the ground beef ingredients 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 coconut milk. Season with salt and pepper to personal taste.
  • Pour the mince into a casserole dish (I used a 10' x 6'). Carefully spread the potato over the mince. I like to take a fork and make some squiggles on top.
  • Slide under the broiler until the potato starts to crisp and brown slightly (about 2-3 minutes.)

Notes

Tips and Tricks:

1. If you’re okay with diary, add a generous helping of cheese of top for an extra layer of yumminess.

Nutrition

Calories: 261kcal | Carbohydrates: 27.6g | Protein: 20.8g | Fat: 7.6g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 430mg | Potassium: 851mg | Fiber: 5.4g | Sugar: 9.1g | Calcium: 300mg | Iron: 2.7mg