Easy Cottage Pie
Cottage pie is like shepherd’s pie, but with ground beef instead of lamb. This easy cottage pie is a simple, rich, warm, and comforting dinner! This dinner is the definition of true comfort food! It’s my mom’s birthday dinner request every year, and a perfect dish to take to a family that needs a meal. It tastes super rich but it’s actually pretty healthy. Ground beef, onions, carrots, peas, flour, beef broth, red wine, tomato paste, and mashed potatoes are all you need for this crowd-pleasing dinner! It’s a great make-ahead dinner as well.
Instant Pot Vegetable Beef Soup (Freezer Meal Version)
This Instant Pot vegetable beef soup is easy fall comfort food! Directions to make it a dump-and-go Instant Pot freezer meal and it’s great for a weeknight!
Click here to save this recipe on Pinterest!
Almost Fall!
You guys, fall is coming! I mean, I’ll be 100% honest – it probably won’t actually feel like full-blown fall here until December because that’s how Tennessee rolls – but in just a few weeks the calendar will say that it is fall.
Fall is officially my favorite. I mean, I love spring, because spring signals that summer is just around the corner. Fall, though, really does something to me. The cool breezes, the leaves changing colors and falling off the trees, the feeling that the only thing to do on a Saturday evening is eat popcorn in front of a horror movie. For many, it’s also the Friday night lights and the roar of the crowd at a college football game.
Fall Food
And then there’s the food. Apples and pears, caramel, tailgating snacks, warm casseroles…and soup.
I eat soup year-round, how about you? I just love soup so much that I really don’t care if it’s 95˚ outside. I get it, though…some people don’t want their dinner to make them sweat even more in the summer (kudos to my AC and ceiling fans!).
Vegetable Beef Soup
Vegetable beef soup will forever and ever make me think of two things: my grandmother and my elementary school cafeteria. It was one of the few foods that I ate at school, and something that I always savored when my grandmother made it.
Her vegetable beef soup was always made with ground beef, not with chunks of beef. It always had potatoes, carrots, corn, peas, green beans, tomatoes…and pasta. Yep, pasta. She would throw in a handful of tiny alphabet pasta shapes, which I always thought made the soup so much fun. Alas, I could not find tiny alphabet pasta shapes, so I skipped the pasta altogether. And, of course, I made it in my Instant Pot.
Instant Pot Freezer Meal!
My Instant Pot vegetable beef soup is also a freezer meal! Lately I have loved have a few dump and go Instant Pot freezer meals in my freezer. You literally unmold the food from the container, sauté it in the Instant Pot to start the thawing process, and pressure cook it as normal.
The assembly process is just as simple. You throw a few ingredients into a round freezable container, lid up, and freeze. No excuse not to make dinner on a weeknight now!
My Instant Pot vegetable beef soup has the following ingredients, and you can even use as many frozen vegetables as you can get your hands on (I used frozen green beans and peas, and would have added frozen corn if I’d had it):
- ground beef
- canned diced tomatoes
- carrots
- green beans
- celery
- onion
- green peas
- potatoes (I add these just before pressure cooking)
- water
- Better Than Bouillon (which I keep in the fridge because I so rarely use up a container of beef broth)
- Bay leaf
This freezer meal soup took minimal effort to put together on a weeknight. Serve it with cornbread or a grilled cheese sandwich for comfort food at its finest!
Shared on The Weekend Potluck on Served Up With Love and Meal Plan Monday on Southern Bite!
Click here to save this recipe on your Instant Pot, Soup, and Freezer Meal Pinterest boards!
Mary
Yield: 6 servings
Instant Pot Vegetable Beef Soup (Freezer Meal Version)This super comforting vegetable beef soup can be made fresh in your Instant Pot, or you can make a dump-and-go freezer meal out of it! Either way it's easy and delicious.
20 minPrep Time:
30 minCook Time:
50 minTotal Time:
Save Recipe
Ingredients
- 1 pound lean ground beef
- 1 tablespoon Better Than Bouillon (if you prefer not to use this, you can use low sodium beef broth)
- 14.5 ounce can diced tomatoes
- 2 carrots, scrubbed and diced
- 1 medium onion, diced
- 1 stalk celery, scrubbed and diced
- 1 cup green beans, cut (I used frozen)
- 1 cup frozen green peas
- 1 cup frozen corn (not pictured because I forgot to buy it!)
- 1 bay leaf
- water
- 1 cup diced potatoes (I used tiny Yukon gold potatoes that I quartered)
Instructions
- Brown the ground beef in the Instant Pot or a pan. If using the Better Than Bouillon, you can add it after the ground beef is cooked and stir to combine well.
- Dump the ground beef into a 64-ounce round freezer safe container (the one that I used was a little smaller than this and it worked but the lid was about to pop off! The store did not have bigger ones the day I bought them).
- Add the canned tomatoes (do not drain), carrots, onion, celery, green beans, peas, corn, and bay leaf. Add 2 cups of water (or beef broth, if not using Better Than Bouillon). Cover with the lid, add a label, and place into the freezer.
- To cook the soup: run warm water around the outside of the bowl to loosen the frozen soup from the container. Place the soup in the Instant Pot.
- Turn the sauté setting on and add a lid (I have an Instant Pot glass slow cooker lid but you could just use a regular pot lid as well). Heat the soup on sauté for 10-15 minutes, stirring occasionally, until most of the liquid has thawed. Add two more cups of water (or beef broth, if not using Better Than Bouillon) and the potatoes. Press the cancel/off button to turn off the sauté function.
- Cover with the Instant Pot lid and set the vent to sealing. Select the manual or pressure button. Make sure the pressure is set to high and set the time to ten minutes. Once the cook time is complete, allow the Instant Pot to depressurize naturally for ten minutes. Manually release any remaining pressure. Add salt and pepper to taste and serve immediately.
- To bypass the freezer step, simply add all of the ingredients to the cooked ground beef in the Instant Pot and follow the directions in step six.
Notes
The cooked soup will also freeze well, but potatoes get a little mushy in the freezer. If this bothers you but you would like to freeze your leftovers, you can leave them out.
7.8.1.2564https://chattavore.com/instant-pot-vegetable-beef-soup-freezer-meal-version/
Mary
Yield: 6 servings
Instant Pot Vegetable Beef Soup (Freezer Meal Version)
This super comforting vegetable beef soup can be made fresh in your Instant Pot, or you can make a dump-and-go freezer meal out of it! Either way it's easy and delicious.
20 minPrep Time:
30 minCook Time:
50 minTotal Time:
Save Recipe
Ingredients
- 1 pound lean ground beef
- 1 tablespoon Better Than Bouillon (if you prefer not to use this, you can use low sodium beef broth)
- 14.5 ounce can diced tomatoes
- 2 carrots, scrubbed and diced
- 1 medium onion, diced
- 1 stalk celery, scrubbed and diced
- 1 cup green beans, cut (I used frozen)
- 1 cup frozen green peas
- 1 cup frozen corn (not pictured because I forgot to buy it!)
- 1 bay leaf
- water
- 1 cup diced potatoes (I used tiny Yukon gold potatoes that I quartered)
Instructions
- Brown the ground beef in the Instant Pot or a pan. If using the Better Than Bouillon, you can add it after the ground beef is cooked and stir to combine well.
- Dump the ground beef into a 64-ounce round freezer safe container (the one that I used was a little smaller than this and it worked but the lid was about to pop off! The store did not have bigger ones the day I bought them).
- Add the canned tomatoes (do not drain), carrots, onion, celery, green beans, peas, corn, and bay leaf. Add 2 cups of water (or beef broth, if not using Better Than Bouillon). Cover with the lid, add a label, and place into the freezer.
- To cook the soup: run warm water around the outside of the bowl to loosen the frozen soup from the container. Place the soup in the Instant Pot.
- Turn the sauté setting on and add a lid (I have an Instant Pot glass slow cooker lid but you could just use a regular pot lid as well). Heat the soup on sauté for 10-15 minutes, stirring occasionally, until most of the liquid has thawed. Add two more cups of water (or beef broth, if not using Better Than Bouillon) and the potatoes. Press the cancel/off button to turn off the sauté function.
- Cover with the Instant Pot lid and set the vent to sealing. Select the manual or pressure button. Make sure the pressure is set to high and set the time to ten minutes. Once the cook time is complete, allow the Instant Pot to depressurize naturally for ten minutes. Manually release any remaining pressure. Add salt and pepper to taste and serve immediately.
- To bypass the freezer step, simply add all of the ingredients to the cooked ground beef in the Instant Pot and follow the directions in step six.
Notes
The cooked soup will also freeze well, but potatoes get a little mushy in the freezer. If this bothers you but you would like to freeze your leftovers, you can leave them out.
7.8.1.2
564
https://chattavore.com/instant-pot-vegetable-beef-soup-freezer-meal-version/Crispy Flour Tortilla Tacos
Crispy flour tortilla tacos take me back to my childhood, when I ALWAYS ordered Taco Light on family trips to Taco Bell. Winning!
Back to Childhood!
When I was a kid, Taco Bell was sort of like an exotic version of fast food. That was back before there was a McDonald’s on every corner and Taco Bells were pretty scarce. I mean, I’m sure that there were more Taco Bells in the greater Chattanooga area than I realized, but as far as I knew there were only two.
On Saturdays, I always went to the bowling alley with my grandparents to watch my uncle Bobby with his Special Olympics bowling team. Afterward, we’d stop at the Taco Bell for lunch. Every time we went, I ordered the same thing: Taco Light.
I don’t actually know when Taco Light was discontinued. I remember, though, going in and not seeing it on the menu. I was terribly disappointed and had to move on to something else. I never forget about the Taco Light, though. It was larger than a regular taco, double the meat plus cheese, sour cream, lettuce, and tomatoes. Those were not the things that were important to me, though.
What I cared about was the shell. Taco lights = crispy flour tortilla tacos. The shell was basically a taco-shaped version of the taco salad bowl. Per.Fec.Tion. Adult me had to figure out how to make them myself.
Frying a flour tortilla taco shell is not quite as easy as you might think. I had a few go-rounds when I was first testing this dish. All you need is some shallow oil, a pair of tongs, and a steady hand. To keep them from closing up too tightly for me to get the toppings in, I stuff paper towels in the shells while I finished frying.
I’ll be honest. These crispy flour tortilla tacos are not exactly Taco Light. The texture is a little different. I am sure that was some sort of magical food engineering sorcery. They’re close enough to perfect for me.
Click here to save this recipe for later on Pinterest!
Shared on Meal Plan Monday on Southern Plate and The Weekend Potluck on The Country Cook!
Mary
Yield: 8 tacos
Tacos in Crispy Flour Tortilla Shells
10 minPrep Time:
30 minCook Time:
40 minTotal Time:
Save Recipe
Ingredients
- 1 pound ground beef
- 2 teaspoons cornstarch
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ?-¼ teaspoon cayenne (optional)
- pinch ground cumin
- ½ cup water
- 1 cup canola or vegetable oil
- 8 soft-taco/fajita size flour tortillas
- 4 ounces shredded cheddar or monterey jack cheese
- sour cream
- shredded lettuce
- diced tomatoes
Instructions
- Brown the ground beef in a medium skillet over medium heat. Drain any fat. Add the cornstarch, chili powder, paprika, onion and garlic powder, salt, cayenne, cumin, and water. Stir and cook until thickened. Turn heat to low and hold over the heat.
- Heat the oil in another medium skillet over medium heat. Line a plate with paper towels. Fold up 8 paper towels. When the oil shimmers, use tongs to hold the tortillas, one at a time, folded in half. Place into the oil, with the folded bottom first flat against the bottom of the skillet until brown. Turn and brown both sides. Place a folded paper towel into the fold of each taco shell and leave to drain on the paper towel lined plate until all the tortillas are cooked.
- Fill the taco shells with the taco meat and top with desired toppings. Serve immediately.
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296
https://chattavore.com/crispy-flour-tortilla-tacos/Cheeseburger Meatloaf and Mashed Potatoes in the Instant Pot
When you make this cheeseburger meatloaf and mashed potatoes in the Instant Pot, your dinner will be transformed into something that’s not just hands-off and super-easy, but also SO delicious!
Save this recipe for later!
Meatloaf + Mashed Potatoes = Pure Comfort
Meatloaf and mashed potatoes are comfort food of the highest order, so when I started seeing recipes for meatloaf and mashed potatoes in the Instant Pot I knew that this was something that I was going to have to try. That was a good idea. It’s one of the easiest meals that you could possibly get on the table and SO delicious.
Bacon Makes Everything Better. So Does Brown Butter.
I’ve already shared with you all my favorite meatloaf recipe, so I decided to jazz things up a little bit and do a cheeseburger meatloaf and mashed potatoes in the Instant Pot. BACON cheeseburger meatloaf. It’s not hard – just a little cheddar cheese and crumbled bacon in the center, and a sweet and tangy brown sugar, ketchup, and mustard sauce on top. Plus, brown butter mashed potatoes.
Take It For a Trip Under the Broiler
Now, the meatloaf comes out looking a little gray because the Instant Pot doesn’t have the same browning effects that the oven has. You can do what I do and stick it under the broiler for a few minutes, but you don’t have to…you could just warm the sauce and spread it over the top. It’s all about the aesthetic that you’re looking for and how big of a hurry you’re in.
I’ll tell you this: once you make meatloaf and mashed potatoes in the Instant Pot, you may never make it any other way.
Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!
Click here to save this recipe for later on Pinterest!
Mary
Yield: 4-6 servings
Cheeseburger Meatloaf and Mashed Potatoes in the Instant Pot15 minPrep Time:
35 minCook Time:
50 minTotal Time:
Save Recipe
Ingredients
- 1 slice bread
- 1/2 cup milk
- 2 pounds Yukon Gold potatoes, scrubbed and cut into chunks (you can peel if desired)
- 1 cup low-sodium chicken broth
- 2 teaspoons salt, divided, plus more to taste
- 1 pound ground beef
- 1 large egg
- 1/2 teaspoon ground black pepper
- 1/2 cup plus 1 tablespoon ketchup
- 2 ounces cheddar cheese, grated
- 2-3 slices cooked bacon, chopped
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter
- 2/3 - 3/4 cup heavy cream
Instructions
- Tear the bread into large pieces and place in a bowl. Pour the milk over the bread and set aside.
- Place the potatoes into the inner pot of the Instant Pot. Add the chicken broth and one teaspoon of salt. Place the steamer rack on top of the potatoes with the handles up.
- In a large mixing bowl, combine the ground beef with the egg, the remaining teaspoon of salt, the black pepper, the tablespoon of ketchup, and the bread (wring out the excess milk). With your hands, mix until combined (don't squeeze or compact the mixture).
- Fold a large rectangle of aluminum foil in half to make a square. Place half of the meat mixture onto the foil and shape it into a disc about an inch thick. Place the cheese and bacon in the center and top with the remaining meat mixture. Press the edges of the top and bottom halves of the meat mixture together to seal.
- Use the aluminum foil as a sling to place the meatloaf onto the steamer rack. Place the lid on the Instant Pot and set the steam release valve to sealing. Select Manual and set the time for 25 minutes.
- While the food is cooking, stir together the remaining ketchup, the mustard, and the brown sugar in a small bowl.
- When the cook time is finished, press the cancel button to turn the Instant Pot off. Quick release the steam. Remove the aluminum foil sling from the Instant Pot. Heat the broiler to high. Place the meatloaf on a broiler pan or sheet pan and place under the broiler until beginning to brown. Spoon the ketchup and mustard mixture over the top of the meatloaf (I only used about 1/3 of the mixture) and place back under the broiler for 2-3 minutes to lightly caramelize.
- Meanwhile, make the mashed potatoes: drain the potatoes and leave them in the strainer. Turn the Instant Pot to "sauté" and add the butter. Stir the butter frequently and cook until just beginning to brown. Add the cream and allow to warm. Add the potatoes to the Instant Pot and mash using a potato masher. Add more cream if needed to get your preferred consistency. Add more salt to taste if needed.
- Serve the meatloaf and mashed potatoes with the extra sauce on the side for dipping.
Notes
Cook time does not include the time that it takes the Instant Pot to come to pressure (15-20 minutes is typical).
7.8.1.2549https://chattavore.com/cheeseburger-meatloaf-and-mashed-potatoes-in-the-instant-pot/
Mary
Yield: 4-6 servings
Cheeseburger Meatloaf and Mashed Potatoes in the Instant Pot
15 minPrep Time:
35 minCook Time:
50 minTotal Time:
Save Recipe
Ingredients
- 1 slice bread
- 1/2 cup milk
- 2 pounds Yukon Gold potatoes, scrubbed and cut into chunks (you can peel if desired)
- 1 cup low-sodium chicken broth
- 2 teaspoons salt, divided, plus more to taste
- 1 pound ground beef
- 1 large egg
- 1/2 teaspoon ground black pepper
- 1/2 cup plus 1 tablespoon ketchup
- 2 ounces cheddar cheese, grated
- 2-3 slices cooked bacon, chopped
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter
- 2/3 - 3/4 cup heavy cream
Instructions
- Tear the bread into large pieces and place in a bowl. Pour the milk over the bread and set aside.
- Place the potatoes into the inner pot of the Instant Pot. Add the chicken broth and one teaspoon of salt. Place the steamer rack on top of the potatoes with the handles up.
- In a large mixing bowl, combine the ground beef with the egg, the remaining teaspoon of salt, the black pepper, the tablespoon of ketchup, and the bread (wring out the excess milk). With your hands, mix until combined (don't squeeze or compact the mixture).
- Fold a large rectangle of aluminum foil in half to make a square. Place half of the meat mixture onto the foil and shape it into a disc about an inch thick. Place the cheese and bacon in the center and top with the remaining meat mixture. Press the edges of the top and bottom halves of the meat mixture together to seal.
- Use the aluminum foil as a sling to place the meatloaf onto the steamer rack. Place the lid on the Instant Pot and set the steam release valve to sealing. Select Manual and set the time for 25 minutes.
- While the food is cooking, stir together the remaining ketchup, the mustard, and the brown sugar in a small bowl.
- When the cook time is finished, press the cancel button to turn the Instant Pot off. Quick release the steam. Remove the aluminum foil sling from the Instant Pot. Heat the broiler to high. Place the meatloaf on a broiler pan or sheet pan and place under the broiler until beginning to brown. Spoon the ketchup and mustard mixture over the top of the meatloaf (I only used about 1/3 of the mixture) and place back under the broiler for 2-3 minutes to lightly caramelize.
- Meanwhile, make the mashed potatoes: drain the potatoes and leave them in the strainer. Turn the Instant Pot to "sauté" and add the butter. Stir the butter frequently and cook until just beginning to brown. Add the cream and allow to warm. Add the potatoes to the Instant Pot and mash using a potato masher. Add more cream if needed to get your preferred consistency. Add more salt to taste if needed.
- Serve the meatloaf and mashed potatoes with the extra sauce on the side for dipping.
Notes
Cook time does not include the time that it takes the Instant Pot to come to pressure (15-20 minutes is typical).
7.8.1.2
549
https://chattavore.com/cheeseburger-meatloaf-and-mashed-potatoes-in-the-instant-pot/
