Comfy Cottage Pie – Speedy Brit Comfort Food

Cottage Pie Pressure Cooker Recipe - low prep and extra speedy! We’ve made this classic dish not just faster, but easier, too – there is  very little prep and we pressure cooked the meat and potatoes at the same time!

The short, gray, rainy days of fall and winter are perfectly matched with British comfort food, in my opinion.

I was born in the United Kingdom and, although my family left when I was still a baby, I remember it through my mother’s stories.  Smiles and sunshine were in short supply in Great Britain, according to her. Her English neighbors called her the “happy American” because she would smile when she would run into them .  Sun was such a commodity, she recalled to me once, that the minute it peeked from behind the fog mothers tossed their children into the strollers and carriages and whisked them outside to absorb every last drop.Laura Pazzaglia as a baby in England.

Cottage Pie is traditionally made with left-over meat and veggies, but always topped with potatoes. It’s sensational taste and flexibility has turned it into a dish worthy of being made from scratch. Most add a dash of ketchup with the meat, and my mother did in hers. I decided to to sub the ketchup with tomato paste and a dash of apple cider vinegar. You can add frozen peas, or green beans. Got mushrooms? Toss those in, too. A leek? Replace the onion in the recipe with it. Cottage pie, is more of a process than an actual recipe.

Comfy Cottage Pie - made faster in the pressure cooker!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger steamer basket 10-12 min. High(2) Normal

Pressure Cooker Cottage Pie Recipe
 
Author: 
Nutrition Information
  • Serves: 6-8
  • Serving size: ⅛th
  • Calories: 403.3
  • Fat: 27.5g
  • Carbohydrates: 22.3g
  • Sugar: 5g
  • Sodium: 357.7mg
  • Fiber: 3.4g
  • Protein: 17.8g
  • Cholesterol: 85.2mg
Recipe type: pressure cooker
Cuisine: British
Prep time: 
Cook time: 
Total time: 
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
  • 1½ 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)
  • ¼ teaspoon ground pepper
  • 1 sprig fresh thyme leaves
  • 1 cup stock, any kind
  • ½ teaspoon apple cider vinegar
  • 1 cup frozen peas
Mashed Potato Topping
  • 1½ pounds (700g or about 4 medium) potatoes, sliced into 2" pieces
  • ½ cup milk
  • ½ teaspoon salt
INSTRUCTIONS
  1. Melt 1 tablespoon of butter in the cooker over medium heat and add onion saute until onion is soft.
  2. Push the onion aside and drop in the ground meat- break it up with a spatula and cook for about 3 minutes.
  3. Then, chuck in the carrots, tomato paste, Worcestershire Sauce (if using), salt, pepper, thyme sprig and stock. Mix well.
  4. Lower the steamer basket with the sliced potatoes onto the meat.
  5. 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.
  6. When time is up, open the cooker by releasing the pressure.
  7. Preheat oven to 400 degrees (200C).
  8. 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 un-covered while you work on the potatoes.
  9. 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.
  10. Splash the potatoes with milk and sprinkle with salt. Then mash until fluffy.
  11. Pour the contents of the pressure cooker into a prepared deep oven-safe dish (about 10x13" or 25x35cm).
  12. 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.
  13. Sprinkle the top with 2 tablespoons of chopped butter and slide into the oven.
  14. Bake, UN-covered for 20 minutes - or until the peaks of the potatoes have browned.
  15. Let casserole stand for 5 minutes before serving.

WMF Pressure Cooker

pressure_cooker_cottage_pie_b_h       British Comfort Food has never been so fast!  PRESSURE COOKER Cottage PieComfy Cottage Pie - PRESSURE COOKER recipeComfy Cottage Pie - made faster in the pressure cooker!

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