Shepherd’s Pie in the Instant Pot.

I mentioned yesterday in my bog that I was making my first Shepherd’s Pie in the Instant Pot.  It was a huge success.

Even though there are only 2 of us, I make food for now, and dinners to freeze.

I put the Instant Pot onto saute, and added my 3 lbs. of ground chuck.  I stirred it until the meat lost the red color.  I then added 1 large finely chopped onion, my 8 ounces of gravy, which was a combination of 4 beef OXO cubes, and 3 tablespoons of brown gravy mix.  I added pepper, but not salt as my husband has high blood pressure.  I stirred it on saute for 4-5 minutes, until it was well mixed, and thickened up.

Then I removed this from the Instant Pot, and washed it up.  Prior to this I had already made mashed potatoes.

I then used the largest bowl that would fit in my Instant Pot, and filled it with the meat mixture, and covered it with lots of mash.

I added one and a half cups of water to the Pot, and put the trivet at the bottom.  Finally I cover the Shepherd’s Pie with tin foil (aluminum foil), pressing the

edges down.

I then set the Instant Pot to 14 minutes, and did an instant release when the time was up.  I had cooked an array of vegetables to go with it, and more beef gravy.

While we ate, I cooked the second one.  We have one and a half left, so that will be another 3 meals each.  When I think that restaurants charge $10 to $15 for this dish, and I got 8 meals for less than $15.  No canned peas or corn in it, and so much healthier.

Cauliflower cheese in minutes. Thanks to the Instant Pot.

Instant Pot cooked my pork joint in 67 minutes.

Bread and butter pudding took 4 minutes in my Instant Pot.


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