· 1 lb ground beef (preferably 93% lean)· 1 onion (finely diced)· 1 1/2 cups frozen peas and carrots mixture· 1 cup mushrooms (roughly chopped )· 2 tbsp Worcestershire sauce· 1 tsp salt· 1 tsp pepper· 2 tbsp butter· 2 tbsp flour· 1/2 cup beef broth· 1 cup Water· 1 1/2 lbs russet potatoes (peeled and cut into 1 inch cubes)· 2 tbsp butter· 1 egg (beaten)· 1 tsp kosher salt· 1 tsp garlic powder· 1 cup shredded Cheddar cheese
Step 1Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function.Step 2Cook and stir until no pink remains. Drain any liquids.Step 3Add remaining Beef Mixture ingredients and stir to combine.Step 4In a small bowl, melt >2 tbsp butter. Whisk in flour and beef broth until smooth. Add to pot and stir to combine.Step 5Cook and stir for 3-4 minutes, until sauce begins to thicken.Step 6Transfer the beef mixture to a 1 1/2 qt Instant Pot-friendly casserole and cover to keep warm.Step 7Rinse out the pot, then combine 1 cup water and cubed potatoes in the pot.Step 8Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.Step 9Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.Step 10When the time is up, quick-release the pressure.Step 11Add remaining Potato Mixture ingredients to the pot and mash to desired consistency.Step 12Top the beef mixture evenly with the mashed potatoes. Cover the casserole with foil.Step 13Rinse out the pot, then add 1 1/2 cups of water and the steam rack.Step 14Carefully lower the casserole onto the rack, then secure the lid, making sure the vent is closed.Step 15Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.Step 16When the time is up, quick-release the pressure.Step 17Carefully remove the dish from the pot, top with cheese and let rest for 10 minutes before serving.Step 18(Optional) Set under broiler for 5-7 minutes until cheese is lightly browned.