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
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.