Name: Instant Pot Shepherd's Pie with Potatoes and Yams
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Low-sodium chicken broth - 1 cup; Yam, chopped - 1 large; Russet potato, chopped - 1 large; Himalayan pink salt - 1 teaspoon; Milk - ½ cup; Butter - 3 tablespoons; Vegetable oil - 1 tablespoon; Onion, chopped - ½; Garlic, mashed - 2 cloves; Ground beef - 1 ⅛ pounds; Salt and ground black pepper to taste - 1 ⅛ pounds; Mushrooms, sliced - 6; Frozen corn - 1 cup; Frozen green peas - 1 cup; Broccoli, diced - 1 crown; Carrot, chopped - 1; Celery, chopped - 1 stalk; Low-sodium gravy mix - 1 (.87 ounce) package; Water, or as needed - 1 tablespoon; Shredded Cheddar cheese - ½ cup

Ingredients for - Instant Pot Shepherd's Pie with Potatoes and Yams

1. Low-sodium chicken broth 1 cup

2. Yam, chopped 1 large

3. Russet potato, chopped 1 large

4. Himalayan pink salt 1 teaspoon

5. Milk ½ cup

6. Butter 3 tablespoons

7. Vegetable oil 1 tablespoon

8. Onion, chopped ½

9. Garlic, mashed 2 cloves

10. Ground beef 1 ⅛ pounds

11. Salt and ground black pepper to taste 1 ⅛ pounds

12. Mushrooms, sliced 6

13. Frozen corn 1 cup

14. Frozen green peas 1 cup

15. Broccoli, diced 1 crown

16. Carrot, chopped 1

17. Celery, chopped 1 stalk

18. Low-sodium gravy mix 1 (.87 ounce) package

19. Water, or as needed 1 tablespoon

20. Shredded Cheddar cheese ½ cup

How to cook deliciously - Instant Pot Shepherd's Pie with Potatoes and Yams

1 . Stage

Pour chicken broth into a multi-functional electric pressure cooker. Place a steamer rack into the pot. Add yam and potato; sprinkle pink salt on top. Close and lock the lid. Turn the valve to Seal. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove yam, potato, and rack. Strain liquid into a glass measuring cup and reserve. Return yam and potato to pot. Add milk and butter; mash using a potato masher until smooth. Scrape mashed potato topping into a bowl using a silicone spatula.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

4 . Stage

Select Saute function on the pressure cooker. Heat oil on high mode. Add onion and garlic; saute until slightly tender, 1 to 2 minutes. Add ground beef, salt, and pepper. Cook and stir until filling is well combined, 2 to 3 minutes. Add mushrooms; saute until starting to soften, about 1 minute.

5 . Stage

Stir corn, peas, broccoli, carrot, and celery into the pot with the filling. Pour in reserved potato liquid. Close and lock the lid. Set pot to Manual function. Select low pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.

6 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain out excess liquid and discard; return filling to pot. Set pot to Saute mode.

7 . Stage

Dissolve gravy mix in just enough water to dissolve the powder; add to the filling in the pot. Cook and stir until gravy thickens, about 2 minutes. Transfer filling to a baking dish and cover with the mashed topping. Sprinkle Cheddar cheese on top.

8 . Stage

Bake in the preheated oven until cheese is melted, about 10 minutes.

9 . Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil shepherd's pie until top is browned, 3 to 5 minutes. Let sit for 5 minutes before serving.