Hachis Parmentier: Instant Pot Cottage Pie Recipe

Instant Pot Cottage Pie

Russet potatoes: 500g (cooked and peeled)
Egg yolks: 2 large egg yolks
Whole milk: 1/2 cup
Shredded cheese: 500g total (divided into two 250g portions)
Potato Seasonings: 4 tsps sea salt (added in two 2-tsp steps) , 2 tbsps black pepper, 1 tbsp dill, 2 tbsps garlic powder (divided) , 1 tbsp oregano , 1 tbsp rosemary, 1 tsp lemon pepper , and 2 tsps beef bouillon powder. Extra dill for garnishing the top

Ground beef: 1000g
Olive oil: 2 tbsps
Large white onion: 1 onion (processed finely)
Garlic cloves: 8 to 9 cloves (pressed)
Vodka: 100ml (a heavy splash)
Water: 1 cup
All-purpose flour: 30g (approx. 2 tbsps to thicken the gravy)
Tomato paste: 4 to 5 tbsps
Frozen mixed vegetables: 1 full cup (peas and carrots work best)
Meat Seasonings: 2 tbsps chicken bouillon powder, 2 tbsps lemon pepper, 2 tbsps Tajín, 1 tsp ginger powder, 2 tbsps garlic powder, 2 tsps rosemary, 2 tsps oregano, 2 tsps dill, and 1 tsp sea salt

Preheat your oven to 200°C (400°F).
Pass your 500g of cooked russet potatoes through a potato ricer into a large bowl.
Stir in 2 large egg yolks and 1/2 cup of whole milk.
Mix in the first 250g bag of shredded cheese.
Add the potato seasoning base: 4 tsps salt, 2 tbsps black pepper, 1 tbsp dill, 2 tbsps garlic powder, 1 tbsp oregano, 1 tbsp rosemary, 1 tsp lemon pepper, and 2 tsps beef bouillon powder. Stir well and set aside

Set your Instant Pot to its sauté function and add 2 tbsps of olive oil.
Drop in 1000g of ground beef (it is perfectly fine if it is still halfway frozen). Begin breaking it apart.
Pulse your onion in a food processor and press 9 cloves of garlic. Toss them directly into the pot with the browning beef.
Pour in a 100ml splash of vodka to help build depth of flavor

While the beef continues cooking down, add the meat seasonings: 2 tbsps chicken bouillon, 2 tbsps lemon pepper, 2 tbsps Tajín, 1 tsp ginger powder, 2 tbsps garlic powder, 2 tsps rosemary, 2 tsps oregano, 2 tsps dill, and 1 tsp salt.
Pour in 1 cup of water and stir to dissolve the bouillon powder.
Add 4 tbsps of tomato paste to change the liquid baseline.
Dust 30g (2 tbsps) of all-purpose flour over the mixture. Stir it consistently for a few minutes until the sauce reduces into a thick, chunky chili-like consistency. Note: It is fine if some meat pieces remain slightly pink before baking

Turn off the Instant Pot heat. Stir in 1 cup of frozen mixed vegetables and let them sit in the hot meat mixture for 2 minutes to thaw.
Transfer the entire thick beef mix into the bottom of a 9x13 baking dish.
Sprinkle a light coating of cheese from your second bag directly over the hot meat layer

Spread your seasoned mashed potatoes evenly across the top of the cheese and beef layer.
Empty the remaining shredded cheese from the second bag across the entire top surface of the potatoes to ensure a gorgeous crust forms.
Bake uncovered at 200°C (400°F) for exactly 20 minutes until the top cheese is bubbly and golden brown.
Garnish with an extra pinch of dill right out of the oven and serve hot