Cottage Pie

01. May 2015


Duromatic: For 4-6 persons

Substitute the beef for lamb and, Bob's your uncle, you've got Shepard's Pie! No need to change any other ingredients or cooking times.


Ingredients / Meat Filling

  • 3 tablespoons unsalted butter, divided
  • 1 large yellow onion, roughly diced medium
  • 1 1/2 pounds (700g) ground beef or lamb
  • 2 large carrots, roughly diced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon salt (if using salt-free stock)
  • 1/4 teaspoon ground pepper
  • 1 sprig fresh thyme leaves
  • 1 cup (250ml) stock, any kind
  • 1/2 teaspoon apple cider vinegar
  • 1 cup (140g) frozen peas

Ingredients / Mashed Potato Topping

  • 1 1/2 pounds (700g or about 4 medium) potatoes, sliced into 2" pieces
  • 1/2 cup (125ml) milk
  • 1/2 teaspoon salt


Preparation

Melt 1 tablespoon of butter in the cooker over medium heat and add onion saute until onion is soft. Push the onion aside and drop in the ground meat- break it up with a spatula and cook for about 3 minutes.

Then, chuck in the carrots, tomato paste, Worcestershire Sauce (if using), salt, pepper, thyme sprig and stock. Mix well. Lower the steamer basket with the sliced potatoes onto the meat. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 10-12 minutes at high pressure. When time is up, open the cooker by releasing the pressure.
Preheat oven to 400F degrees (200C).

Remove the steamer basket from the pressure cooker and toss a cup of frozen peas into the pressure cooker and mix-into the meat. Remove the thyme sprig and let the cooker stand uncovered while you work on the potatoes. Tumble the potatoes into a small mixing bowl. Pull on the corners of the potato skins (with fingers or tongs) and peel off the potato skin and discard. Splash the potatoes with milk and sprinkle with salt. Then mash until fluffy. Pour the contents of the pressure cooker into a prepared deep oven-safe dish (about 10x13" or 25x35cm). Using a fork, plop fork-fulls of potatoes over the meat mixture starting at the edge of the dish and working your way into the center. Then squash with the back of the fork into an even layer. Sprinkle the top with 2 tablespoons of chopped butter and slide into the oven. Bake, UN-covered for 20 minutes - or until the peaks of the potatoes have browned.

Let casserole stand for 5 minutes before serving.


Source: hippressurecooking.com 


hippressurecooking.com

Cottage Pie
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