Instant Pot® Cottage Pie Soup recipe

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Ingredients

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

Nutrition Info

268.6 calories
carbohydrate: 23.9 g
cholesterol: 70 mg
fat: 12.1 g
fiber: 3.3 g
protein: 16.4 g
saturatedFat: 4.7 g
servingSize: -
sodium: 1073.1 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

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

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

  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.

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

Recipe Yield

8 servings

Recipe Note

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.

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