SHEPHERDS PIE WITH GRAVY RECIPES

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Steps:

• Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function.
• Cook and stir until no pink remains. Drain any liquids.
• Add remaining Beef Mixture ingredients and stir to combine.
• In a small bowl, melt >2 tbsp butter. Whisk in flour and beef broth until smooth. Add to pot and stir to combine.
• Cook and stir for 3-4 minutes, until sauce begins to thicken.
• Transfer the beef mixture to a 1 1/2 qt Instant Pot-friendly casserole dish and cover to keep warm.
• Rinse out the pot, then combine 1 cup water and cubed potatoes in the pot.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
• When the time is up, quick-release the pressure.
• Add remaining Potato Mixture ingredients to the pot and mash to desired consistency.
• Top the beef mixture evenly with the mashed potatoes. Cover the casserole with foil.
• Rinse out the pot, then add 1 1/2 cups of water and the steam rack.
• Carefully lower the casserole onto the rack, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, quick-release the pressure.
• Carefully remove the dish from the pot, top with cheese and let rest for 10 minutes before serving.
• (Optional) Set under broiler for 5-7 minutes until cheese is lightly browned.