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!
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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 teaspoon of fresh chopped rosemary and 1 tablespoon 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 teaspoon fine grind sea salt
- ½ tsp-1 teaspoon black pepper (if you like your food a bit peppery, go with the 1 tsp)
- ½ teaspoon dried crushed Rosemary leaves. This is not the powdered kind. Or use 1 ½ teaspoons of fresh rosemary, chopped.
- 1 teaspoon dried Thyme leaves. Again, not powdered. Or use 1 tablespoon 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 teaspoon 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!
I hope you enjoy this recipe for Shepherd's Pie in the Ninja Foodi! Don't forget to tag @thesaltedpepper on your favorite social media channel and let me know what you are cooking up in Ninja Foodi! I always love to see what's cooking!
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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 tablespoon Worcestershire Sauce
- ½ cup flour
Spice Blend
For the Mashed Potatoes
- ½ teaspoon 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
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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 teaspoon 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!
Sandra says
Made the tonight it was great. I made the bottom exactly as written and I had leftover mash potatoes. Thank you.
Chris Maitchell says
OMG. my husband is not usually a fan of Cottage/shepherds pie but he thought this was absolutely delicious. I am now a huge fan of roasted garlic as it really lifted this dish to something special. Another amazing recipe from the lovely Louise
Louise says
I'm so glad to hear that!
Barbara Cardinal says
I followed your recipe ,but the potatoes were mush after cooking.
They had fallen apart right after I cooked them so really didn't even need to mash that much plus , they were kind of brown in colour.
What did I do wrong? ( I did leave them in the beef broth while I prepared the rest of the stuff.
Louise says
The beef broth will alter the color slightly, the degree depends on how concentrated your broth is. As far as the potatoes go, you may have cut them smaller than I did and they cooked faster.
Ron says
I love it.
Prep time 5 minutes, 40 minutes later I'm still prepping.
I'm sure it'll taste great.
Louise says
I hope you love it! You may be considering prep time more than just cutting up the onions and things like that.
Steven P DiGennaro says
My wife & I a ninja foodie for Christmas from my son and his family. I must tell you I hate cooking.
I found your you-tube channel and I love it. I’m having fun with this foodi. I made your Sheppard pie (cottage pie). It came out fantastic every one loved it.
Thanks Steve
Louise says
I'm so glad to hear that! Happy New Year!
Alyssa says
thank you for this recipe! It was my first time using my new Foodi, and you made it so easy to successfully use multiple functions on my very first try! I am a vegetarian with celiac (autoimmune gluten intolerance), while my partner would prefer to eat meat with some kind of sauce every day any will only choose to eat about 3 different vegetables. Regardless, I have been trying to come up with home cooked meals that we both can eat and enjoy in order to save money and increase our veggie intake. I am shocked and excited to say that, with a few adjustments, this was a meal that ticked all of our boxes and we both enjoyed!
I want to share some small adjustments I made in order to make this vegetarian for me and still palatable for my picky partner.
I followed the directions in the recipe almost exactly, but for ingredients I:
1) used Impossible Burger ground “beef” (vegetarian meat substitute... my partner didn’t even know it wasn’t beef until halfway through his first bowl when he looked over and saw me eating it, too, and was really confused about how i managed to pick the meat out of mine!), left out the bacon, and added some olive oil for fat
2) used veggie broth instead of meat broths.
3)replaced frozen peas with bite-sized, frozen green beans for a bit more substance (plus we both hate peas). picky partner caught me putting them into the foodi and was sure he wasn’t going to like it, but he ended up not even having to eat around them, and enjoyed the whole meal!
4) used gluten free flour, and about 3/4 of what the recipe called for since the impossible burger kind of turned into a thick filling anyway
I hope any vegetarians that see this don’t pass up an opportunity to have such a classic comfort food!
Louise says
Thank you so much! Your modifications are great suggestions for other vegetarians and I really appreciate it!
Kate says
Delicious, really!! But 30 minutes, no way. I took about 2 hours. Although I admit I made a run to the garden for rosemary and thyme but this was while potatoes were cooking. 30 minutes prepping and cooking just the potatoes (15 minutes to peel and cut, 15 minutes to pressurize and 5 minutes to release). Besides the deceiving prep and cook time, I love the recipe. I added riced cauliflower along with the carrots. I would have cooked the bacon a little longer so it isn't mushy. But it adds great flavor. And to the sticky potatoes, I agree BUT I'd say that is a result of the roasted garlic added and I wouldn't change it. I added twice the amount, in fact! I loved it with the crispy cheesey topping too. Thank you for your recipe!!
Louise says
It's so hard to judge prep time for others, so I really can only estimate. I usually add 5 minutes to the time it takes me and I certainly wasn't trying to be deceiving in any way, I promise you that. I'm surprised that your time to pressure was so long, were you using the 8qt? That can make a difference. Next time I make the recipe, I will time it again. I do appreciate you pointing this out because it is my always my goal to be as accurate with timing as I possibly can because I know it's important when you go to make a recipe. I am glad that you enjoyed the cottage pie.