Instant Pot Shepherd’s Pie

Ingredients
4 russet baking potatoes, peeled and cut into 1″ cubes
salt, divided
1 egg
1 tsp garlic powder
2 Tbsp butter
1 lb ground beef
2 Tbsp worcestershire sauce
1 onion, diced
3 carrots, peeled & cut into 1/2″ pieces
1 C chopped mushrooms
1 C frozen peas
1 C beef broth
3 Tbsp flour
1 C cheddar cheese

Instructions
1. Combine potatoes, 1 cup water, and 1 teaspoon salt in the Instant Pot. Cook on high pressure for 8 minutes. Drain the potatoes and transfer to a mixing bowl. Add 1 egg, 1 teaspoon salt, 1 teaspoon garlic powder, and 2 tablespoons butter to the potatoes. Mash the potato mixture with a masher, or whip with a hand mixer.
2. In the now-empty Instant Pot, sauté the ground beef for 5 minutes until it begins to brown*. Add the  worcestershire sauce, carrots, onions, peas, mushrooms, and 1 tsp each salt and pepper. Stir to combine. Mix together beef broth and flour in a small measuring cup, then pour the broth mixture into the Instant Pot and stir to combine again.
3. Top the beef mixture with the mashed potatoes and smooth the top of the potatoes with a spatula. Cook on high pressure for 10 minutes.
4. Quick release the pressure. Immediately** top with shredded cheese and serve.

Notes
*Depending on the fat content of your beef, you may need to drain the grease before adding the other ingredients. I use the organic ground beef from Costco, and draining is not typically necessary.

**You can eat the shepherd’s pie immediately (be careful– it’s hot!), but the sauce will thicken as it cools. I like to let the shepherd’s pie rest for about ten minutes while I set the table and gather the kids.

***The Instant Pot does not always come to pressure with this recipe. However, the heat inside the pot is sufficient to thoroughly cook the Shepherd’s Pie during the cook time. We have enjoyed this meal many times, even without it coming to pressure!