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Instant Pot Beef and Root Vegetable Pie

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
10 servings
Dinner Irish
Instant Pot Beef and Root Vegetable Pie
Ingredients
  • 1 cup low-sodium chicken broth
  • 1 large yam, chopped
  • 1 large russet potato, chopped
  • 1 teaspoon Himalayan pink salt
  • 1/2 cup milk
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 2 cloves garlic, mashed
  • 1 1/8 pounds ground beef
  • salt and ground black pepper to taste
  • 6 mushrooms, sliced
  • 1 cup frozen corn
  • 1 cup frozen green peas
  • 1 crown broccoli, diced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 (.87 ounce) package low-sodium gravy mix
  • 1 tablespoon water, or as needed
  • 1/2 cup shredded Cheddar cheese
Instructions
1
Start by adding chicken broth to a versatile electric pressure cooker. Place a detachable steamer basket inside the pot. Add diced yam and potato, then sprinkle pink salt on top of them. Close and secure the lid tightly. Turn the valve to ensure a tight seal, then select high pressure according to the manufacturer's guidelines; set the timer for 8 minutes. Allow 10-15 minutes for the pressure to build up.
2
Carefully release the pressure using the quick-release method, which should take about 5 minutes. Unlock and remove the lid to access the contents inside. Take out the yam, potato, and steamer basket. Strain the liquid from the pot into a glass measuring cup, reserving it for later use. Return the yam and potato to the pot, then add milk and butter. Mash them together until they form a smooth consistency using a potato masher.
3
Transfer the mashed potato mixture to a bowl, scraping it off with a silicone spatula. Preheat your oven to 350 degrees F (175 degrees C). Select the Saute function on the pressure cooker and heat oil on high mode. Add sliced onion and minced garlic, sautéing them until they're slightly tender, about 1-2 minutes. Add ground beef, salt, and pepper to the pot; cook and stir until the filling is well combined, about 2-3 minutes.
4
Add sliced mushrooms to the pot and sauté them until they start to soften, about 1 minute. Stir in frozen corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in the reserved potato liquid from earlier. Close and secure the lid tightly, then set the pot to Manual function. Select low pressure according to the manufacturer's guidelines; set the timer for 3 minutes. Allow 5-10 minutes for the pressure to build up.
5
Carefully release the pressure using the quick-release method, which should take about 5 minutes. Unlock and remove the lid to access the contents inside. Strain out any excess liquid from the pot and discard it; return the filling to the pot. Set the pot to Saute mode.
6
Dissolve the gravy mix in just enough water to make it dissolve, then add it to the filling in the pot. Cook and stir until the gravy thickens, about 2 minutes. Transfer the filling to a baking dish and cover it with the mashed potato topping. Sprinkle shredded Cheddar cheese on top of the topping.
7
Bake in the preheated oven until the cheese is melted, about 10 minutes. Position an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil the shepherd's pie until the top is browned, about 3-5 minutes. Let it sit for 5 minutes before serving.