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Shepherd’s Pie is a very popular comfort food found in the UK and Ireland. We find ourselves making this recipe when craving a warm, hearty meal, especially when it’s cold outside. Generally, this recipe takes quite a while to make but thanks to the Instant Pot, we were able to speed up the process and get this goodness in our belly in no time at all! You can make this one family style or serve it up individually like we did. Another great thing about this recipe is that it is very customizable to your taste. Why Tipsy you ask? Check out the recipe for the secret ingredient!
Serves: 4
  1. Place the trivet in the Instant Pot
  2. Pour ½ cup water in the pot
  3. Place the potatoes on top of the trivet
  4. Close and lock the lid on the Instant Pot
  5. Press MANUAL (6 qt pot) or PRESSURE COOK ( 3qt pot) on the Instant Pot (high pressure)
  6. Set timer to 8 minutes
  7. Once the timer goes off, allow the pressure to naturally release for 5 mins
  8. After 5 mins, turn the vent on top of the lid to venting to release the rest of the steam
  9. Carefully remove the potatoes into a large mixing bowl
  10. Peel potatoes once able to handle and set aside
  11. Remove trivet and water from the Instant Pot
  12. Dry steel liner of Instant Pot and place back into the base
  13. Turn on the Instant Pot to SAUTE mode
  14. Wait until the Instant Pot display reads “HOT”
  15. Add oil to the steel pot
  16. Add onion, garlic, thyme and salt
  17. Add ground turkey
  18. Allow to cook for 3 to 4 minutes until it is no longer pink
  19. Add peas and carrots
  20. Add Guinness, worcestershire sauce, tomato paste and broth
  21. Mix well and allow to simmer for 5 minutes
  22. While turkey mixture cooks, make mashed potatoes
  23. To the cooked and peeled potatoes add salt, black pepper, milk and butter
  24. Using the hand blender, mash the potatoes until they are smooth
  25. In each ramekin, add turkey mixture, layer mashed potatoes on top
  26. Spread potatoes across the ramekin
  27. Sprinkle cheese on top of the potatoes
  28. Loosely cover the ramekin with foil
  29. Repeat for each ramekin
  30. Clean out the Instant Pot steel liner and add 1 cup water
  31. Place trivet in the pot
  32. Place ramekins in the pot by staggering them
  33. Close and lock the lid on the Instant Pot
  34. Turn the vent to sealing to prevent steam from escaping
  35. Press CANCEL on the Instant Pot
  36. Press MANUAL on the Instant Pot (high pressure)
  37. Set timer to 5 minutes
  38. Once the timer goes off, turn the vent on top of the lid to venting to release the steam (QR)
  39. Press CANCEL on the Instant Pot
  40. Carefully open the lid
  41. Using oven mitts carefully remove each ramekin and place on an oven safe tray
  42. Remove the foil from each ramekin
  43. Broil the cheese until it browns (3-4 mins)
  44. Carefully remove from the oven using mitts
  45. Allow to cool slightly
  46. Serve and enjoy!
To make family style, use a cheesecake pan to assemble the shepherd's pie.
You can make ahead and freeze and cook when ready to eat.
Add a variation of spices to add a different flavor.
You can substitute ground chicken, lamb or beef.

Use only vegetables or use a meat substitute. Also, use vegan alternatives for the cheese, butter, milk and worcestershire sauce.
Recipe by Instapottin' With Poonam at