Instant Pot® Cottage Pie Soup

I love the flavor of a shepherd's or cottage pie but have never loved the runny texture, so I deconstructed it and turned it into a soup. The crispy tater puffs served on top are the highlight.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 269 Calories

Ingredients

• 1 egg yolk
• 1 tablespoon butter, melted
• 2 cups water
• 1 pound lean ground beef
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 2 cups prepared mashed potatoes
• 1 cup frozen corn
• 1 (12 ounce) package frozen peas and carrots
• 1 (1.5 ounce) package dry beef stew seasoning mix
• 2 stalk (blank)s celery ribs, sliced

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, and celery; cook and stir until beef is browned and crumbly, about 5 minutes. Cancel Saute mode.

Step 4

Add broth, water, tomato paste, Worcestershire, and beef stew seasoning. Stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 minutes for pressure to build.

Step 5

Stir in peas, carrots, and corn, close the lid, and let sit for 10 minutes while you prepare the potato puffs.

Step 6

Place mashed potatoes in a bowl and stir in egg yolk. Drop 16 even tablespoonfuls of the potato mixture onto the prepared baking sheet. Brush tops with melted butter.

Step 7

Bake in the preheated oven until light, about 10 minutes. Ladle soup into bowls and top each bowl with 2 potato puffs.