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Instant Pot Slow Cooker Shepherd’s Pie Casserole is thick and hearty comfort food, like a traditional Shepherd’s Pie. The frozen diced hash browns gives the thick cross between a soup and a stew some texture. The dish is super easy to make, and quite filling.
Shepherd’s Pie is one of my favorite comfort foods. But, it involved mashed potatoes and using the oven so it can take a little time and effort. Sometimes a girl just doesn’t want to make a lot of effort to get a meal on the table. I had some frozen diced hash browns on hand and was trying to figure out what to make with them. I thought it would be interesting to try and make a layered Shepherd’s Pie in the Instant Pot. Instant Pot Slow Cooker Shepherd’s Pie Casserole is thick and hearty, like a traditional Shepherd’s Pie. The frozen diced hash browns gives the thick cross between a soup and a stew some texture. The dish is super easy to make, and quite filling. Hubby really enjoyed it and suggested we have it again. Here’s how I make Instant Pot Slow Cooker Shepherd’s Pie Casserole.
Instant Pot Slow Cooker Shepherd’s Pie Casserole
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- electric pressure cooker (I used a 6 qt Instant Pot)
- measuring cups
- measuring spoons
- silicone cooking spoon
- 1.5 lbs ground beef
- 32 oz frozen frozen diced hash brown potatoes (I used Ore Ida)
- 8 oz onion dip & dressing (I used Axelrod, it’s in the dairy case. You can use just plain sour cream but I like the extra bit of flavor you get from using the dip.)
- 10 3/4 oz can cheddar cheese soup
- 16 oz frozen corn
- 2 tsp onion powder
- 2 tsp garlic powder
- 8 oz shredded cheddar cheese
- salt and pepper to taste
Place the ground beef into the Instant Pot.
Set the Instant Pot to saute and brown the meat.
Place the soup, onion dip and seasonings into a glass bowl and combine thoroughly.
Once the meat has browned, remove it and add to the mixing bowl and combine thoroughly.
Place half of the frozen diced potatoes into the pot.
Place the beef mixture on top of the potatoes.
Place the corn on top of the beef mixture.
Place the remaining half of the frozen diced potatoes into the pot.
Set the Instant Pot to cook on slow cook high for 4.5 hours or until the frozen potatoes on the top have cooked through.
Place the shredded cheese into the pot and stir well. (You can just place the cheese in a layer on top and not stir, I don’t do it that way because I prefer it when the cheese goes through the whole dish.)
Continue to cook for 15 minutes.
Serve immediately with salt and pepper to taste.