Ground Lamb Instant Pot Shepherd’s Pie

Here is my favorite Instant Pot shepherd’s pie recipe, with seasoned ground lamb and vegetables cooked in a savory broth, topped with creamy mashed potatoes, all made in one pot.

This shepherd’s pie has become my go-to dinner when I need something hearty and comforting but don’t want to spend hours in the kitchen. The Instant Pot does most of the work, and my family loves that they get tender meat, vegetables, and fluffy potatoes all in one dish.

What Kind of Ground Meat Should I Use?

Traditional shepherd’s pie is made with ground lamb, while the beef version is technically called cottage pie – but honestly, either one works great in this recipe. Ground lamb has a richer, slightly gamey flavor that some people love, while ground beef is milder and usually easier to find at the grocery store. When it comes to fat content, I’d recommend using 85/15 ground meat (that’s 85% lean, 15% fat) since it gives you enough flavor without making the dish too greasy. If you can only find leaner meat like 90/10, that’ll work too, though you might want to add a tiny bit more oil to keep things from drying out.

Options for Substitutions

This shepherd’s pie recipe is pretty forgiving when it comes to swapping ingredients:

• Ground lamb or beef: Traditional shepherd’s pie uses lamb, but ground beef works great too. You can also try ground turkey or chicken for a lighter version – just add an extra tablespoon of Worcestershire sauce to boost the flavor.
• Russet potatoes: Yukon gold potatoes make a creamier topping and work just as well. You can also use a mix of potatoes and cauliflower (half and half) for a lighter option, though you’ll need to adjust the milk amount.
• Whole milk: Feel free to use whatever milk you have – 2%, half-and-half, or even unsweetened almond milk will work. For richer potatoes, swap in heavy cream or add a few tablespoons of sour cream.
• Vegetable broth: Beef or chicken broth work perfectly here. If you’re out of broth entirely, use water with an extra splash of Worcestershire sauce.
• Frozen peas: Swap these with frozen corn, green beans, or a mixed vegetable blend. You can also leave them out if peas aren’t your thing.
• Fresh vegetables: The onion, celery, and carrot combo is classic, but you can add mushrooms, bell peppers, or parsnips to the mix. Just keep the total amount of diced vegetables around 2 to 3 cups.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot shepherd’s pie is not browning the meat properly before pressure cooking – take the time to sauté until you see some caramelization, as this adds depth of flavor that can’t be replicated later.

Another common error is cutting your potatoes into uneven chunks, which leads to some pieces turning mushy while others stay hard, so aim for uniform 1-inch cubes to ensure they all cook at the same rate.

Don’t skip releasing the pressure naturally for at least 10 minutes after cooking, as a quick release can cause the liquid to bubble up and make your filling watery instead of thick and hearty.

Finally, if your mashed potato topping seems too thick to spread, warm your milk before mixing it in, and remember that you can always broil the top for a few minutes after assembly to get that golden, crispy finish traditional shepherd’s pie is known for.

What to Serve With Shepherd’s Pie?

Shepherd’s pie is already a complete meal on its own, but I love serving it with a simple side salad to balance out all that richness. A basic mixed greens salad with a light vinaigrette works perfectly, or you could go with a cucumber and tomato salad if you want something refreshing. If you’re feeding a crowd or just really hungry, some crusty bread or dinner rolls are great for soaking up any extra gravy from the bottom of the dish. For a traditional British pub-style meal, you can also serve it alongside some pickled vegetables or a tangy coleslaw to cut through the hearty flavors.

Storage Instructions

Store: Shepherd’s pie keeps really well in the fridge for up to 4 days. Just cover your Instant Pot insert with a lid or transfer leftovers to an airtight container. The flavors actually get even better after a day or two, which makes it perfect for meal prep or easy weeknight dinners.

Freeze: This freezes great for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or wrap tightly in aluminum foil. I like to freeze individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up in the microwave for a few minutes, stirring halfway through, or heat it in a 350°F oven covered with foil for about 20 minutes. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 65-75 g
• Fat: 85-95 g
• Carbohydrates: 180-200 g

Ingredients

For the filling:

• 1 tbsp avocado oil
• 1 yellow onion (diced into 1/4-inch pieces)
• 1 large carrot (diced into 1/4-inch pieces)
• 1 garlic clove (minced)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp tomato paste
• 1 celery stalk (diced into 1/4-inch pieces)
• 1 lb ground lamb (or ground beef if preferred)
• 3/4 tsp kosher salt
• 1 cup vegetable broth
• 1 tsp dried thyme (or 1 tbsp fresh thyme if available)
• 1 cup frozen peas (I use Birds Eye)
• 1 tbsp Worcestershire sauce

For the topping:

• 4 medium russet potatoes (about 2 lbs, peeled and cut into 1-inch chunks)
• 1/2 tsp kosher salt
• 1/2 cup whole milk (warmed for creamier mashed potatoes)

Step 1: Prep All Vegetables and Mise en Place

• 1 yellow onion
• 1 large carrot
• 1 celery stalk
• 1 garlic clove
• 4 medium russet potatoes

Dice the onion, carrot, and celery into uniform 1/4-inch pieces, mince the garlic clove, and peel and cut the potatoes into 1-inch chunks.

This preparation ensures even cooking and allows you to work efficiently once you start cooking.

Having everything prepped and ready (mise en place) is essential for the Instant Pot method since you’ll be working quickly between steps.

Step 2: Brown the Meat and Build the Flavor Base

• 1 tbsp avocado oil
• 1 lb ground lamb

Set your Instant Pot to the sauté function and heat the avocado oil.

Add the ground lamb and cook for 7 minutes, breaking it apart with a spoon, until it’s browned and no longer pink.

Remove the cooked lamb to a plate and drain excess fat from the pot, leaving just a light coating.

This browning step develops deep flavor through the Maillard reaction, which is the foundation of this dish’s complexity.

Step 3: Sauté Aromatics and Build Sauce

• 1 yellow onion
• 1 large carrot
• 1 celery stalk
• 1 garlic clove
• 1/2 tsp kosher salt
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce

In the same pot with the residual fat, add the diced onion, celery, carrot, and garlic with 1/2 tsp kosher salt.

Sauté for 4 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics.

Then add the tomato paste, thyme, black pepper, and Worcestershire sauce.

Stir well and cook for 1 minute to bloom the tomato paste and spices—this caramelization adds richness to the filling.

Step 4: Combine Filling and Set Up Instant Pot

• 1 lb ground lamb
• 1 cup vegetable broth
• 1 cup frozen peas
• 4 medium russet potatoes

Return the browned lamb to the pot and stir in the vegetable broth and frozen peas.

Place the steam rack inside the pot and arrange the prepared potato chunks directly on the rack.

The potatoes will cook above the liquid, steaming in the pressurized environment.

Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 15 minutes.

I find that cooking the potatoes separately on the rack this way keeps them from absorbing too much of the savory liquid, which helps them mash smoothly.

Step 5: Release Pressure and Prepare Mashed Potatoes

• 4 medium russet potatoes
• 1/2 cup whole milk
• 3/4 tsp kosher salt

Once the cooking time is complete, carefully release the pressure using the quick-release method.

Transfer the cooked potatoes from the steam rack to a bowl.

Add the warmed milk and 3/4 tsp kosher salt, then mash the potatoes until they reach your desired smoothness—I prefer leaving them slightly chunky for texture.

Taste and adjust seasoning as needed.

Step 6: Assemble and Broil

• lamb filling from Step 4
• mashed potatoes from Step 5

Remove the steam rack from the pot with the lamb mixture.

Stir 1/2 cup of the mashed potatoes into the lamb filling to create a cohesive base layer.

Transfer the lamb mixture to a broiler-safe baking dish and top with the remaining mashed potatoes, spreading them evenly.

Place under the broiler for 5 minutes, watching carefully, until the top is lightly golden and slightly browned.

This finishing step adds a textural contrast and visual appeal.

Step 7: Rest and Serve

Remove the shepherd’s pie from the broiler and let it rest for 2-3 minutes before serving.

This short rest allows the layers to set slightly, making plating cleaner.

Serve warm directly from the dish.

Ground Lamb Instant Pot Shepherd's Pie

Delicious Ground Lamb Instant Pot Shepherd's Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 1900 kcal

Ingredients

  

For the filling:

• 1 tbsp avocado oil
• 1 yellow onion (diced into 1/4-inch pieces)
• 1 large carrot (diced into 1/4-inch pieces)
• 1 garlic clove (minced)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp tomato paste
• 1 celery stalk (diced into 1/4-inch pieces)
• 1 lb ground lamb (or ground beef if preferred)
• 3/4 tsp kosher salt
• 1 cup vegetable broth
• 1 tsp dried thyme (or 1 tbsp fresh thyme if available)
• 1 cup frozen peas (I use Birds Eye)
• 1 tbsp Worcestershire sauce

For the topping:

• 4 medium russet potatoes (about 2 lbs, peeled and cut into 1-inch chunks)
• 1/2 tsp kosher salt
• 1/2 cup whole milk (warmed for creamier mashed potatoes)

Instructions

 

• Dice the onion, carrot, and celery into uniform 1/4-inch pieces, mince the garlic clove, and peel and cut the potatoes into 1-inch chunks. This preparation ensures even cooking and allows you to work efficiently once you start cooking. Having everything prepped and ready (mise en place) is essential for the Instant Pot method since you'll be working quickly between steps.
• Set your Instant Pot to the sauté function and heat the avocado oil. Add the ground lamb and cook for 7 minutes, breaking it apart with a spoon, until it's browned and no longer pink. Remove the cooked lamb to a plate and drain excess fat from the pot, leaving just a light coating. This browning step develops deep flavor through the Maillard reaction, which is the foundation of this dish's complexity.
• In the same pot with the residual fat, add the diced onion, celery, carrot, and garlic with 1/2 tsp kosher salt. Sauté for 4 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics. Then add the tomato paste, thyme, black pepper, and Worcestershire sauce. Stir well and cook for 1 minute to bloom the tomato paste and spices—this caramelization adds richness to the filling.
• Return the browned lamb to the pot and stir in the vegetable broth and frozen peas. Place the steam rack inside the pot and arrange the prepared potato chunks directly on the rack. The potatoes will cook above the liquid, steaming in the pressurized environment. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 15 minutes. I find that cooking the potatoes separately on the rack this way keeps them from absorbing too much of the savory liquid, which helps them mash smoothly.
• Once the cooking time is complete, carefully release the pressure using the quick-release method. Transfer the cooked potatoes from the steam rack to a bowl. Add the warmed milk and 3/4 tsp kosher salt, then mash the potatoes until they reach your desired smoothness—I prefer leaving them slightly chunky for texture. Taste and adjust seasoning as needed.
• Remove the steam rack from the pot with the lamb mixture. Stir 1/2 cup of the mashed potatoes into the lamb filling to create a cohesive base layer. Transfer the lamb mixture to a broiler-safe baking dish and top with the remaining mashed potatoes, spreading them evenly. Place under the broiler for 5 minutes, watching carefully, until the top is lightly golden and slightly browned. This finishing step adds a textural contrast and visual appeal.
• Remove the shepherd's pie from the broiler and let it rest for 2-3 minutes before serving. This short rest allows the layers to set slightly, making plating cleaner. Serve warm directly from the dish.