This Intense Shepherd’s Pie is full of belly-warming flavor, thanks to bits of succulent chuck roast and veggies simmering in a bath of balsamic yumminess.Jump to Recipe
There is nothing like a hearty serving of shepherd’s pie when the temps get ridiculously cold. But it need not be bland! In this rendition, the meat is succulent bites of tender chuck roast. The gravy is embellished with some in-your-face balsamic vinegar. And the topping is white sweet potato mashed with turnips. It takes a while to make, but I promise you upon the life of my pressure cooker that it will be worth it.
Speaking of pressure cookers…
Yes, this recipe is designed to use one. I do not own an Instant Pot. Mine is a Breville Fast Slow Pro that I was lucky enough to receive as a gift. Since my equipment may be different than yours, the cooking instructions may vary slightly.
If you have leftover mashed white sweet potatoes, you could just make the beef part, and serve next to your leftovers.
For those of you currently experiencing sub-zero temps, my deepest sympathies. I’ll not laugh at you, though. When summer comes, those of us below the Mason-Dixon line will be melting under a smothering blanket of steam. 😂
As always, I’m wishing you much love and healing!
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