Instant Pot Shepherd’s Pie is one of my favorite Instant Pot meals to make. It’s kind of like comfort food for me – mostly because I put lots and lots of cheese on it! Potatoes and cheese…yes, please! is my motto. (All of that cheese is probably the reason my jeans are tight but that’s another story for another day.)
I’m not sure where this recipe comes from, but I have been making it for the last 20 years or so (yes, I am that old!) in a casserole dish in the oven. In an effort to make everything in my life simpler and easier, I decided that it would be an even better recipe in the Instant Pot. It still ends up in the casserole dish – (optional) but the process is much smoother and easier!
Note: Traditional Shepherd’s Pie uses lamb, but I’ve never eaten lamb and don’t intend to start now. My version uses ground beef. I’ve also adapted it to be much simpler than other recipes – the easier the better in my opinion.
(Scroll down for the printable version of the recipe.)
Ingredients for Instant Pot Shepherd’s Pie
1 tbsp olive oil
1 lb lean ground beef
1 medium onion, diced
3 cloves pressed garlic
1/2 tsp salt
1/4 tsp black pepper
1 cup water
2 cups frozen corn
8 oz shredded cheese, any type
3 medium potatoes, peeled
1/2 cup heavy cream
3 tbsp butter
1/4 tsp garlic pepper
Using the saute setting, heat the oil and add the ground beef, onion, salt, pepper, and garlic. Cook until the beef is brown and the onions are tender. This only takes a few minutes, so watch it carefully.
Drain excess grease.
Add water and frozen corn and mix until well blended. Turn off the pot and add a high trivet so that it sits above the meat.
Place the potatoes on top of the trivet.
Close the lid and cook on high pressure for 20 minutes.
When the Instant Pot beeps, remove the potatoes and place in a bowl. Mash the potatoes with the heavy cream, remaining butter, and garlic pepper. The great thing about the Instant Pot is that the potatoes mash beautifully. You can do it simply with a potato masher.
Place the meat mixture in a casserole dish and spread the potatoes on top. Sprinkle with shredded cheese. Place under the broiler until the cheese gets brown and bubbly.
Common Questions About Instant Pot Shepherd’s Pie:
What tools are needed to make this recipe?
Can I freeze it?
You can freeze it, but I suggest thawing it in the refrigerator so that it thaws evenly.
How should I store Instant Pot Shepherd’s Pie?
You can store this dish in an airtight container in the refrigerator for 2 to 3 days.
Corn can be substituted for any type of vegetable – even frozen mixed veggies if you want.
You can use any type of cheese – I prefer to use cheddar myself, but occasionally I will change things up and go with Monterey Jack or Provolone.
You can also change the ground beef for ground turkey, but you will have to use a little bit more oil since ground turkey is so lean. The same goes for ground chicken.
You can also add more toppings, like fresh chives, bacon (everything is better with bacon!) and mushrooms.
What should I serve it with?
This recipe has everything already in it – your starch, your veggies, and your meat, but if you want to serve something on the side a salad is always a great idea! Try it with my creamy blue cheese dressing!
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This recipe for Instant Pot Shepherd's Pie comes together quickly for a weeknight masterpiece! The hearty casserole will warm you up on the chilliest of days.
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves pressed garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup water
- 2 cups frozen vegetables (I like corn)
- 8 oz shredded cheese, any type
- 3 medium potatoes, peeled
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 tsp garlic pepper
- Using the saute setting, heat the oil and add the ground beef, onion, salt, pepper, and garlic. Cook until the beef is brown and the onions are tender.
- Drain excess grease.
- Stir in tomato paste, Worcestershire sauce, beef broth, and frozen vegetables until well blended.
- Turn off the pot and add a high trivet so that it sits above the meat.
- Place the potatoes on top of the trivet.
- Close the lid and cook on high pressure for 20 minutes.
- When the Instant Pot beeps, remove the potatoes and place in a bowl.
- Mash the potatoes with the heavy cream, remaining butter, and garlic pepper.
- Place the meat mixture in an 8x8 casserole dish and spread the potatoes on top.
- Sprinkle with cheese.
- Place under the broiler until the cheese gets brown and bubbly.