Instant Pot Cottage Pie

Ingredients List

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

Source gives both mass and volume: 30g (2 tbsps). The metric quantity is retained; no water-density assumption is made.

For the Cheesy Potato Layer

Russet potatoes: 500 g (cooked and peeled)
Egg yolks: 2 large egg yolks
Whole milk: 118 mL
Shredded cheese: 500 g total (divided into two 250 g portions)
Potato Seasonings: 19.5 mL sea salt (added in two 10 mL steps) , 29.5 mL black pepper, 15 mL dill, 29.5 mL garlic powder (divided) , 15 mL oregano , 15 mL rosemary, 5 mL lemon pepper , and 10 mL beef bouillon powder. Extra dill for garnishing the top

Step-by-Step Cooking Instructions

Step 1: Mash and Season the Potatoes

Preheat your oven to 200 °C.
Pass your 500 g of cooked russet potatoes through a potato ricer into a large bowl.
Stir in 2 large egg yolks and 118 mL of whole milk.
Mix in the first 250 g bag of shredded cheese.
Add the potato seasoning base: 19.5 mL salt, 29.5 mL black pepper, 15 mL dill, 29.5 mL garlic powder, 15 mL oregano, 15 mL rosemary, 5 mL lemon pepper, and 10 mL beef bouillon powder. Stir well and set aside

Step 2: Brown the Meat with Aromatics

Set your Instant Pot to its sauté function and add 29.5 mL of olive oil.
Drop in 1 kg 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 100 mL splash of vodka to help build depth of flavor

Step 3: Spice and Thicken the Gravy

While the beef continues cooking down, add the meat seasonings: 29.5 mL chicken bouillon, 29.5 mL lemon pepper, 29.5 mL Tajín, 5 mL ginger powder, 29.5 mL garlic powder, 10 mL rosemary, 10 mL oregano, 10 mL dill, and 5 mL salt.
Pour in 237 mL of water and stir to dissolve the bouillon powder.
Add 59 mL of tomato paste to change the liquid baseline.
Dust 30 g 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

Step 4: Incorporate Vegetables and Assemble

Turn off the Instant Pot heat. Stir in 237 mL 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

Step 5: Top and Bake

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 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