Shepherd's Pie — pattysplate

I recently ran across a video of this recipe being made by A Little Less Toxic (thank you!), and had keyed in on making the mashed potato topping in the instant pot. Of course I had to try potatoes in the instant pot and have now enjoyed that process a few times since, what a perfect way to make mashed potatoes! (Instant Pot Mashed Potatoes)

I almost forgot about the rest of the recipe idea the post was about, Shepherd’s Pie - it is time to try making this! There is a favorite family recipe that I recently shared, Hamburger Pie, which is a version of Shepherd’s Pie that I have made for years. But this new recipe takes it to another level, with additional spices and vegetables, and the flavor has beat out the recipe that has been a staple in my home for a long time. So it must be shared! And the ease of making the mashed potato topping in the instant pot makes it that much more sharable!

INGREDIENTS -

8 medium size white or yellow potatoes
1 egg
1 Tbsp avocado oil
2 cups carrot, diced
2 cloves garlic, minced
2 cups celery, diced
1 pound organic ground beef
1 cup onion, diced
2 cups frozen peas
2 cups frozen green beans
1 tsp ground turmeric
1 tsp garlic powder
2 tsp ground mustard
1/2 tsp ground coriander
1/2 tsp onion powder
1 tsp each salt and pepper
1-2 cups broth
1 Tbsp gluten free flour, dissolved in 1/2 cup water
coconut milk, optional for creamier mashed potatoes

I must admit there was no measuring here, and the video of the recipe being made didn’t measure either, so the above ingredient list is all approximate. But I don’t think you can go wrong!

Start by scrubbing the potatoes clean. When you use the white or yellow potatoes with thin skins, there isn’t a need to peel them. If you don’t have an instant pot, prepare potatoes as you would routinely do. With an instant pot, toss the potatoes in, add one cup of water, and set to cook for 8 minutes. Let them naturally release steam and rest in the instant pot until you are ready to mash them and put the casserole together.

Add the avocado oil to a heavy skillet and heat to medium. Add the garlic and onion to the pan and stir for a few minutes until they have softened. Then mix in the carrot and celery and cook for a couple of minutes. Add the beef and break it up to blend with the vegetables. And here’s a new technique that I tried - push the meat and vegetables to the sides, add the seasonings to the middle of the pan and stir them for a minute before blending with the rest of the ingredients. I read that this process could release the flavors of the seasonings more efficiently, can’t hurt to try right?

Continue to occasionally stir the beef mixture while allowing it to simmer. After the beef is cooked, blend in the frozen vegetables.

And now for the potatoes! Pour off about half of the water, reserving it in case you need to thin out the texture of the potatoes. Smash them with a hand mixer, add the egg, and then mix until they reach the desired consistency. You can add some of the reserved water for a thinner texture if needed, and of course creme and butter if you prefer and are not avoiding dairy. Coconut milk is also a good substitute for dairy and makes wonderful creamy mashed potatoes.

Now that the meat mixture has simmered a while, add the flour mixture to thicken it. If most of your liquid has steamed off, add a little stock and then stir in the flour mixture.

Layer your Shepherd’s Pie by placing the meat and vegetable mixture in a 9 x 13 pan, then top with the mashed potatoes.