Shepherds Pie With Instant Potatoes

Baby Buffalo Cottage Pie Pressure Cooker

Baby Buffalo Cottage Pie Pressure Cooker

Ingredients

Makes 1¾ cups or 14 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 5 minutes at HIGH pressure

• 1 teaspoon light olive oil or butter (optional)
• ¼ pound 4 ounces lean ground buffalo (bison), or ground beef, or ground lamb
• 1 small shallot, minced
• 1 small carrot, peeled and chopped into ½-inch pieces (1/3 cup)
• 1 small potato, peeled and chopped into ½ inch pieces (¾ cup)
• ¾ cup unsalted chicken broth
• small pinch dried or fresh thyme
• 8 fresh green beans, ends trimmed and cut into ½-inch pieces (1/3 cup)
• ¼ cup frozen green peas

Method

1. If you are using very lean meat, heat the butter or oil over medium heat in the pressure cooker until melted or very hot
2. Add the meat and shallot and cook gently, stirring to break up lumps, until the meat has just lost its pink color, about 2 minutes
3. If there is a lot of fat, drain off and discard it before continuing
4. Add the carrot, potato, broth, and thyme, stirring to combine
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 4 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Carefully stir in the green beans and frozen peas
13. Relock the cooker, bring back up to HIGH pressure, and cook for 1 minute
14. Remove the pot from the heat and open with the Quick Release method
15. Transfer the mixture to a food processor, blender, or food mill and puree until smooth
16. Use or let cool completely and store in the refrigerator 1 to 2 days or the freezer up to 3 months