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SHEPHERDS PIE
PREP: 25 MINUTES | COOK TIME: 24-26 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Place potatoes and water into the pot. Assemble
pressure lid, making sure the pressure release valve is in
the SEAL position.
2 Select PRESSURE and set to HI. Set time to
7 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release the
pressure by moving the pressure release valve to the
VENT position. Carefully remove lid when unit has finished
releasing pressure.
4 Drain potatoes if necessary, transfer to bowl, mash with
butter, milk, ½ teaspoon salt, pepper to taste and mustard;
and cover to keep warm. Wipe out pot and return to unit.
5 Select SEAR/SAUTÉ and set to 4 (medium high). Add oil
and allow to heat for 2 minutes.
6 Add the onion, carrots and sauté for 5-7 minutes until
onion is soft for, stirring occasionally. Add garlic, tomato
paste, and Worcestershire sauce and sauté for another
minute. Stir in beef, breaking it down to ensure it is not
lumpy, then stir in stock and thyme. Assemble pressure lid,
making sure the pressure release valve is in the
SEAL position.
7 Select PRESSURE and set to HIGH. Set time to
4 minutes. Select START/STOP to begin. When pressure
cooking is complete, quick release the pressure by moving
the pressure release valve to the VENT position. Carefully
remove lid when unit has finished releasing pressure.
8 Stir flour into meat mixture. Top with the mashed
potatoes, spread evenly over the meat mixture and make a
pattern with the back of a fork.
9 Close the crisping lid; select AIR CRISP, set temperature
to 200°C. Set time to 6 minutes. Select START/STOP
to begin.
10 Cooking is complete when the pie is golden brown.
Sprinkle over parsley and serve.
INGREDIENTS
1.2kg potatoes, peeled, cut into 2.5cm chunks
250ml water
70g butter
120ml milk
½ teaspoon sea salt
Freshly ground black pepper
1 tablespoon wholegrain mustard
1 tablespoon vegetable oil
1 large onion, peeled, sliced
2 large carrots, peeled, diced
1 clove garlic, peeled, finely chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
500g beef mince
400ml beef stock, made with a beef stock cube
1 teaspoon dried thyme
2 tablespoons plain flour
2 tablespoons fresh parsley, chopped for garnish
MAIN MEALS
17
Questions? ninjakitchen.co.uk
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