I was pretty excited when asked by one of my readers, Joe, to create a Shepherd's Pie in the Ninja Foodi. It's such a classic and it's so easy to make... but I do have a confession to make.
I have never really liked Shepherd's Pie or Cottage Pie. There, I said it. It's out in the world for everyone to read. Crazy, right? I mean what is not to like? It's ground beef, veggies, mashed potatoes, and cheese. I love all of those ingredients, so why don't didn't I like it? Well, I've always thought it was bland. Boring, really.
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I have heard people raving about it at different Irish restaurants, only to order it and find it... boring. Bland. Not very well seasoned and just not worth the calories. Then Jeff and I went to Shenanigans in Dahlonega, Georgia. I was asked by my Facebook group, Simply Cooking with Louise, to try the Shepherd's Pie. I did. I was blown away. Now, that's how a Shepherd's Pie is supposed to taste! It was so good. So flavorful. Yum!
So, with this request, I set out to make a delicious Shepherd's Pie in the Ninja Foodi and I think you will be very happy with the end result. This Shepherd's Pie in the Ninja Foodi is super easy to make, great for a crowd, and it reheats beautifully!
Is it really Shepherd's Pie?
No, it isn't a true Shepherd's Pie. Shepherd's Pie has to be made with lamb in order to be a true Shepherd's Pie. This version is made with ground beef and should really be called Cottage Pie.
Cottage Pie actually predates Shepherd's Pie by almost a century. The Cottage Pie got its name from peasants, many who lived in cottages, who made this version of meat pie. It was an affordable and sustaining meal.
There are numerous versions of both types of pie; some have mashed potatoes on the top and bottom, some add cheese and some don't. If you add breadcrumbs to the top, you then call it Cumberland Pie.
Which type of meat pie is your favorite? I would have to say mine is Shepherd's Pie in the Ninja Foodi! No surprise there, right?
Can I customize this recipe for Shepherd's Pie in the Ninja Foodi?
Of course! All recipes can and should be customized for your personal taste. This recipe is very easy to customize too. You can pretty much add in or leave out anything you want. Don't skip the roasted garlic though... it really is superb in this dish!
Want to make it healthier?
In my first testing of this recipe, I didn't have ground beef and instead used ground turkey and it turned out great. I also left the peas out, but to be honest, I did miss that bit of sweetness.
You can also substitute the potatoes with mashed cauliflower instead and that will really help cut the carbs and calories. To do this, I would steam the head cauliflower in the Ninja Foodi for 5-10 minutes (remember, you can open the lid during the steaming process to check on doneness). If you want to cut the cauliflower into florets before pressure cooking, decrease the steam time. Then mash them up using your favorite ingredients and put them on top of your meat mixture. Remember to season them well!
Want to make individual servings to freeze?
This is super easy to do and this recipe freezes and reheats beautifully. After making your ground beef mixture, scoop into your individual containers. You can use any type of heat resistant container that will fit in the Ninja Foodi (if you plan on reheating in the Foodi). Top with mashed potatoes and cheese.
You can either use the Tender Crisp function of the Ninja Foodi to melt the cheese and brown the top now, or place containers on a sheet pan and freeze uncovered for a few hours. This will freeze the potatoes and cheese before wrapping in foil so the cheese doesn't get frozen to the foil.
If you choose to Tender Crisp the top now, just let them cool completely before wrapping in foil and freezing to avoid ice crystals from forming.
When you are ready to reheat, remove foil and bake in the Ninja Food on a low temp (around 250° F) until the Shepherd's Cottage Pie is heated through. Then Tender Crisp on 350°F until the cheese is brown and bubbly.
Can I use fresh herbs?
Yes, absolutely. I love using fresh herbs when cooking and would have in this recipe if I had remembered to purchase them (can't wait to start that herb garden!) at the store.
When substituting fresh herbs in place of dried herbs, use 3 times the amount called for. So, for this recipe, you would use 1 ½ tsp of fresh chopped rosemary and 1 Tbsp of fresh chopped thyme.
You can also add in whatever other herbs you like. The whole point of cooking is to tailor it to your personal preferences.
Let's get to making Shepherd's Pie in the Ninja Foodi!
I know, I know... it's Cottage Pie. If you want to watch me prepare this recipe, you can watch the YouTube Video: Shepherd's Pie in the Ninja Foodi. I have also included the video right below the recipe.
First you want to roast your garlic. To do that, cut the top off of the garlic bulb, drizzle some olive oil on top and wrap in tin foil. Place the garlic bulb on the rack in the low position and bake at 325° for 35 minutes.
While the garlic is roasting, chop up the bacon and dice the onion.
Peel the carrots and cut into thin slices. Less than ½" works best for this recipe. Shred your cheese if not using pre-shredded.
You can also peel and roughly chop the potatoes into medium sized pieces. I recommend putting the potatoes in the 3 cups of beef stock to keep from browning.
Mix up your seasoning mix.
- 1 tsp fine grind sea salt
- ½ tsp-1 tsp black pepper (if you like your food a bit peppery, go with the 1 tsp)
- ½ tsp dried crushed Rosemary leaves. This is not the powdered kind. Or use 1 ½ teaspoons of fresh rosemary, chopped.
- 1 tsp dried Thyme leaves. Again, not powdered. Or use 1 Tbsp of fresh thyme leaves removed from the stem.
When the garlic is done, keep wrapped and place to the side to cool.
Add the potatoes and beef broth to the inner pot of the Ninja Foodi and set to high pressure for 10 minutes. Make sure to turn the valve to seal. When done, immediate release the pressure and strain the potatoes in a colander and reserve the beef broth. I love the colander set that I use from Pampered Chef! Gently break apart the potato chunks to allow the steam to escape. Set aside.
Turn the Ninja Foodi on and set to high sauté. Allow to heat up for a minute or two and add bacon and diced onions. Sauté, stirring occasionally, until the bacon starts to render its fat and the onions begin to cook.
Add in the ground beef, seasoning blend, ½ of the bulb of roasted garlic, and the Worcestershire sauce. Use the Mix N Chop or other similar utensil (that is Foodi safe) to break up the ground beef into bite size pieces. Continue to saute until ¾ of the way done. Most of the meat will be cooked, but there still will be a little pink beef.
Add Sliced Carrots. Continue to cook meat mixture for about 5 minutes or until carrots are just becoming soft.
Add in Frozen Peas and Frozen Corn. Stir to combine.
Sprinkle on ¼ cup of flour and stir to incorporate. You want the flour to bind with the fat before adding more flour. This will help prevent a floury-tasting sauce. Repeat with the remaining ¼ cup of flour and cook for about 2 minutes.
Slowly add in the beef stock, about 1 cup at a time. Stir until the flour has absorbed most of the stock before adding the next cup. Repeat until all three cups are used. Be sure to scrape the bottom of the Ninja Foodi to remove the browned bits (called fond), they add tons of flavor to the sauce.
Reduce the heat to medium saute and cook until thickened. You may need to turn the heat down to low if the ground beef mixture is boiling to much. While that is happening, mash your potatoes.
Mash the potatoes either by and or with a hand mixer. Add remaining ½ bulb of roasted garlic and ¼ cup of heavy cream, ¼ cup of butter and ½ tsp salt.
Turn the Ninja Foodi off. Layer the mashed potatoes on top of the ground beef mixture. Top with shredded cheese.
Air Crisp on 375° F for 10-15 minutes or until the cheese is melted and bubbly.
Serve and Enjoy!
Are you interested in learning more about the Ninja Foodi? Check out these very helpful articles!
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Ninja Foodi 101
Ninja Foodi Fresh & Healthy Meals
Shepherd's Pie in the Ninja Foodi
Ingredients
- ½ bulb garlic roasted see post for recipe
- 2 lbs potatoes russet preferred
- 3 cups beef broth
- 3 oz bacon thick cut preferred, diced
- ½ onion sweet onion
- 1.5 lbs ground beef
- 3 carrots
- 1 cup corn frozen or canned
- 1 cup peas frozen
- 1.5 Tbsp Worcestershire Sauce
- ½ cup flour
Spice Blend
For the Mashed Potatoes
- ½ tsp sea salt fine grind
- ¼ cup butter salted
- ¼ cup heavy whipping cream
- ½ bulb garlic roasted, see post for details
Cheese Topping
- 1 cup cheddar cheese sharp white, grated
- 1 cup cheddar cheese sharp yellow, grated
- ½ cup Asiago grated
Instructions
- Chop up the bacon and, peel and slice the carrots, and dice the onion. Shred the cheese if not using pre-shredded.
- Peel and chop the potatoes into medium sized pieces. I recommend putting the potatoes in the 3 cups of beef stock to keep from browning.
- Mix up your seasoning mix.
- Add the potatoes and beef broth to the inner pot of the Ninja Foodi and set to high pressure for 10 minutes. Make sure to turn the valve to seal. When done, immediate release and strain the potatoes in a colander. Reserve the beef broth. Gently break apart the potato chunks to allow the steam to escape. Set aside.
- Turn the Ninja Foodi on and set to high saute. Allow to heat up for a minute or two and add bacon and diced onions. Saute, stirring occasionally, until the bacon starts to render its fat and the onions begin to cook.
- Add in the ground beef, seasoning blend, ½ of the bulb of roasted garlic, and the Worcestershire sauce. Continue to saute until ¾ of the way done, breaking the meat up as you stir.
- Add Sliced Carrots. Continue to cook meat mixture for about 5 minutes or until carrots are just becoming soft.
- Add in Frozen Peas and Frozen Corn. Stir to combine.
- Sprinkle on ¼ cup of flour and stir to incorporate. Repeat with the remaining ¼ cup of flour and cook for about 2 minutes.
- Slowly add in the beef stock, about 1 cup at a time. Stir until the flour has absorbed most of the stock before adding the next cup. Repeat until all three cups are used. Be sure to scrape the bottom of the Ninja Foodi to remove the browned bits (called fond), they add tons of flavor to the sauce.
- Reduce the heat to medium saute and cook until thickened. While that is happening, mash your potatoes. Keep an eye on the ground beef mixture and if it is boiling, reduce the heat to low.
- Mash the potatoes either by and or with a hand mixer. Add remaining ½ bulb of roasted garlic and ¼ cup of heavy cream, ¼ cup of butter and ½ tsp salt.
- Turn the Ninja Foodi off. Layer the mashed potatoes on top of the ground beef mixture. Top with shredded cheese.
- Air Crisp on 375° F for 10-15 minutes or until the cheese is melted and bubbly. Serve and Enjoy!
Nutrition
Be sure to check out these awesome recipes for the Ninja Foodi!
Jack R.
This recipe is the most detailed and simple recipe I’ve found for Shepherd’s Pie for the Ninja Foodie or the Instant Pot with Crisp Lid, which I’ll be using. I don’t have frozen corn, but do have canned. Do you suggest adding the drained? corn just before the mashed potatoes layer? Or, add the can when adding the frozen peas? Thank you and I’m positive this will be the best SP I’ve ever made.
Louise
I would add the corn when you add the peas. I hope you love it!
Jack R.
Thank you, Louise, I did add the drained, canned corn with the frozen peas and the corn didn’t disintegrate. This was absolutely by far the easiest and tastiest shepherd’s pie I have made after 25 years of cooking/eating shepherd’s pie. I was actually surprised how quick this came together. Other than pc’ing the potatoes, everything is cooked in the liner on sauté setting. Only personal tweak I made was instead of 3 cups of beef broth, I used 2.5 cups with 1/2 cup red wine. This is another of Louise’s recipes that is added to my ‘Keeper’ pin board. So yum, thank you.
Louise
I'm so glad you enjoyed it!
D.W.
Good morning. I binged watch your channel all day yesterday!! Mercy!! You are sooo talented. Thank you for all you share with us.
Couple questions please. 1. can I use cauliflower instead of potatoes? 2. Can I use anything else instead of heavy cream? Again, thanks for all you do.
Louise
Thank you so much! Yes, you can use cauliflower, but the directions would be a little different. I would follow this recipe to make the cauliflower mash: https://thesaltedpepper.com/cauliflower-mash/ and skip the pressure cooking step in the recipe. As far as the heavy cream goes, you can skip it and add more broth if needed or you can use any type of milk that you have on hand, but use less because it will be thinner. Let me know if you have any other questions. I hope you enjoy the recipes!
Patti H
Your food is AWESOME! Thank you!
I have question a though. How can I order items from Pampered Chef? Ir keeps telling m that my cart is empty despite me putting items in it?
Thanks for all you do!
Patti
Louise
Sorry you are experiencing that trouble with the website. Here is my PC website link, see if that works better for you. If not, email me at louise@thesaltedpepper.com and we can troubleshoot. https://www.pamperedchef.com/pws/thesaltedpepper
Barb
This was another wonderful dish that you created!! Loved all the mix of flavors and I love cooking from fresh and not using a lot of processed foods. I only had a pound of beef and probably should have cut back on the broth a little or added more flour. I didn't use the entire amount you said, thought it was thick enough at first. The finished product was a little on the runnier side, so I improvised and served it over a slice of air-crisped garlic bread! It was fabulous!!! Not the most "calorie-friendly" but so hearty and delicious!! Watching the video helps SO much!! Thank you for taking the time to do those.