Moment Pot Shepherd's Pie
The World's most delicious food cake drink
#Moment #Pot #Shepherd's #Pie
Planning Time: 10 minutes
Cook Time: 30 minutes
All out Time: 40 minutes
Yield: 6 servings
Classification: primary dish
Technique: weight cooker
Fixings
3 medium chestnut preparing potatoes, stripped and cut into 1″ 3D squares
1/2 tsp fit salt, separated
1 egg
1 tsp garlic powder
2 Tbsp margarine
1 lb ground hamburger
2 Tbsp worcestershire sauce
1 C diced onion
1 C slashed carrots, around 3 carrots,
1 C slashed mushrooms
1 C solidified peas
1 tsp pepper
1 C hamburger soup
2 Tbsp flour
1 C cheddar
Guidelines
1. Join potatoes and 1 container water in the Moment Pot. Cook on high weight for 8 minutes. Deplete the potatoes and exchange to a blending bowl. Include 1 egg, 1 teaspoon garlic powder, 1/2 tsp legitimate salt, and 2 tablespoons spread to the potatoes. Crush the potato blend with a masher, or whip with a hand blender. Add additional salt to taste.
2. In the now-unfilled Moment Pot, sauté the ground meat for 5 minutes until it starts to dark colored. Deplete the oil. Include the worcestershire sauce, carrots, onions, peas, mushrooms, and 1 tsp each salt and pepper. Mix to consolidate. Combine hamburger juices and flour in a little estimating container, at that point empty the stock blend into the Moment Pot and mix to consolidate once more. Sauté the blend for three minutes, until the sauce starts to thicken. Exchange to a cooking dish that will fit inside your Moment Pot. (My cooking dish is 24-ounces).
3. Top the meat blend with the pureed potatoes and smooth the highest point of the potatoes with a spatula. Cover the dish with a bit of thwart. Wash out the IP pot, at that point pour in 1/2 C water. Place in the trivet and after that set the dish with the shepherd's pie on the trivet. Cook on high weight for 10 minutes.
4. Speedy discharge the weight. Cautiously expel the dish from the Moment Pot, dispose of the thwart, and best with destroyed cheddar. Give the shepherd's pie a chance to rest for 10 minutes before serving.
#Moment #Pot #Shepherd's #Pie
Planning Time: 10 minutes
Cook Time: 30 minutes
All out Time: 40 minutes
Yield: 6 servings
Classification: primary dish
Technique: weight cooker
Fixings
3 medium chestnut preparing potatoes, stripped and cut into 1″ 3D squares
1/2 tsp fit salt, separated
1 egg
1 tsp garlic powder
2 Tbsp margarine
1 lb ground hamburger
2 Tbsp worcestershire sauce
1 C diced onion
1 C slashed carrots, around 3 carrots,
1 C slashed mushrooms
1 C solidified peas
1 tsp pepper
1 C hamburger soup
2 Tbsp flour
1 C cheddar
Guidelines
1. Join potatoes and 1 container water in the Moment Pot. Cook on high weight for 8 minutes. Deplete the potatoes and exchange to a blending bowl. Include 1 egg, 1 teaspoon garlic powder, 1/2 tsp legitimate salt, and 2 tablespoons spread to the potatoes. Crush the potato blend with a masher, or whip with a hand blender. Add additional salt to taste.
2. In the now-unfilled Moment Pot, sauté the ground meat for 5 minutes until it starts to dark colored. Deplete the oil. Include the worcestershire sauce, carrots, onions, peas, mushrooms, and 1 tsp each salt and pepper. Mix to consolidate. Combine hamburger juices and flour in a little estimating container, at that point empty the stock blend into the Moment Pot and mix to consolidate once more. Sauté the blend for three minutes, until the sauce starts to thicken. Exchange to a cooking dish that will fit inside your Moment Pot. (My cooking dish is 24-ounces).
3. Top the meat blend with the pureed potatoes and smooth the highest point of the potatoes with a spatula. Cover the dish with a bit of thwart. Wash out the IP pot, at that point pour in 1/2 C water. Place in the trivet and after that set the dish with the shepherd's pie on the trivet. Cook on high weight for 10 minutes.
4. Speedy discharge the weight. Cautiously expel the dish from the Moment Pot, dispose of the thwart, and best with destroyed cheddar. Give the shepherd's pie a chance to rest for 10 minutes before serving.
