Duo Crisp + Air Fryer - Shepherd’s Pie with Cheesy Potato Topping


  • 2 tbsp butter
  • 1/2 lb sliced mushrooms
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 onion
  • 1 celery
  • 1 carrot
  • 1 tbsp finely chopped fresh rosemary
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 1 1/2 lb ground beef
  • 1 1/2 cups sodium-reduced beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3 tbsp all-purpose flour
  • 4 cups frozen shredded hash browns
  • 1 cup shredded aged Cheddar cheese
  • 1/3 cup grated parmesan cheese
  • 2 tbsp finely chopped parsley
  • Add butter to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute, then set to High Temperature. Stir in mushrooms, and 1/4 tsp each salt and pepper. Cook for 3 to 5 minutes or until mushrooms start to brown. Stir in onion, celery, carrot, rosemary, garlic, and remaining salt and pepper; cook for 2 to 3 minutes or until softened. Stir in ground beef; cook for 3 to 5 minutes or until starting to brown. Stir in tomato paste; cook for 1 minute. Press Cancel.
  • Stir in broth, Worcestershire sauce and mustard. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual Setting on High Pressure for 4 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • With lid off, select Saute setting and set to High Temperature. Whisk flour with 2 tbsp water until smooth; whisk into beef mixture. Bring to boil; cook for 2 to 3 minutes or until thickened.
  • Sprinkle hash browns, Cheddar and Parmesan cheese over top.
  • Using the Air Fryer Lid select Roast at  400°F for  25 to 35 minutes or until topping is golden brown and bubbling. Sprinkle with parsley.
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