Instant Pot Sheppard’s Pie

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 cup onion, diced
• 4 cloves garlic, minced
• 1 Tsp salt
• 1/2 Tsp ground black pepper
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• ½ Tsp thyme
• 1 cup beef broth
• 2 cups frozen peas and carrots
• 3-4 medium potatoes, peeled
• ½ cup half-and-half
• 2 tablespoons butter
• 1 Tsp garlic powder
• 1 Tsp onion powder

Directions

1. Turn on a Sauté function set to Normal. Heat oil and add ground beef, onion, garlic, salt, and pepper. Then cook until beef has browned and onions are soft and translucent
2. Add tomato paste, Worcestershire sauce, and thyme.
3. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended.
4. Place trivet in the pot so that it rests a little bit above the meat mixture.
5. Place the peeled potatoes on top of the trivet.
6. Pressure cook on high for 10 minutes, then natural release 10 minutes.
7. Carefully remove the potatoes and put them into a bowl.
8. In the bowl with the potatoes add half-and-half, butter, onion powder and garlic powder to bowl with the potatoes. Mash until well blended. Salt and pepper to taste.