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Shepherd's Pie

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Course Main Course

Ingredients
  

  • 2 Tbsp. butter
  • 1 lb. ground beef or minced lamb
  • 1 medium onion chopped
  • 1 cup frozen peas & carrots
  • 1 Tbsp. dried basil
  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried parsley
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2-3 cloves garlic minced
  • 2 Tbsp. flour
  • 1 can tomato paste 6 oz
  • ½ cup red wine
  • ½ cup broth
  • 1 tsp. cocoa powder
  • 1 tsp. instant coffee
  • 1 Tbsp. Worcestershire sauce

Mashed Potato Topping

  • 4-5 golden potatoes peeled
  • 4 Tbsp. butter
  • 2-3 Tbsp. heavy cream
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • ¼ cup shredded cheddar cheese
  • 1 tsp. chives

Instructions
 

Mashed Potatoes

  • Peel potatoes and cut into 2-inch cubes.
  • Add potatoes to instant pot and cover completely with water. Season with salt and pepper.
  • Cook on HIGH pressure for 8 minutes. Quick release.
  • Drain potatoes and return them to the pot.
  • Add in cream, butter, salt, pepper, and garlic powder. Use a hand mixer to mash potatoes until smooth. If potatoes are too lumpy, add more cream and butter.
  • Fold in cheddar cheese and set aside.

Beef Mixture

  • Brown butter in a large oven safe, sauté pan. Add ground beef to the skillet and allow to brown on each side before flipping. Break apart ground beef until thoroughly cooked.
  • Add chopped onions, peas, and carrots to skillet and cook until softened.
  • Sprinkle flour on top to coat beef and vegetable mixture.
  • Stir in all spices and garlic until fragrant.
  • Add tomato paste and flour stirring until combined.
  • Add red wine allowing to simmer until slightly reduced. Then, add in broth, cocoa powder, coffee, and Worcestershire sauce.
  • Allow entire mixture to reduce until slightly thickened.

Assemble

  • Layer mashed potatoes on top of the beef mixture in your sauté pan making sure to seal the edges. Sprinkle with chives.
  • Bake at 350F for 25-30 minutes or until potatoes are lightly browned.