Drawing inspiration from Chef Steps' "Easy, Amazing Pressure Cooker Shepherd’s Pie" technique, this recipe ups the ante (and the umami!) with rich short ribs, tons of mushrooms, and all kinds of vegetables. To cut the richness, the pie is topped with very sharp cheddar cheese and just enough horseradish to leave your guests wanting more. This recipe is perfect for a cold Saturday afternoon (and even better for a Sunday morning hangover cure)! —Sean Baird
mushrooms, like a cremini, chopped
medium onions, diced
large carrot, peeled and diced
parsnips, peeled and halved
large potatoes, peeled and halved
salt, pepper, to taste
garlic powder, to taste
very sharp white cheddar cheese
Worcestershire sauce, to taste
grated horseradish, or horseradish cream sauce, to taste.
In This Recipe
Wash, dry, and prepare your produce.
In your pressure cooker, lightly oil and sear the short rib until well browned on all sides, then remove the meat, and let rest before cutting into bite-sized pieces, between 0.5 - 1 inch in size. Reserve the bones for the use in the final cook. Do not wipe out the cooker -- reserving the fond and remaining oil will add flavor to the finished dish!
While the meat rests, re-heat and re-oil the pressure cooker and cook the onions, seasoned with salt and pepper, until light brown, roughly 10 minutes. You can take this time to chop the other vegetables and pour yourself a glass of wine! Once the onions are browned, remove and set aside with the short rib.
Toss the chopped mushrooms with oil, salt, and pepper, and then dump them in the pressure cooker and cook until brown, roughly 15 minutes. These will take a while, but the mushrooms will become incredibly fragrant and release tons of umami-rich liquid as they brown.
Once the mushrooms are cooked, return the short rib meat and onions to the pot, and add in the carrots, red wine, and tomato paste. Carefully place the rib bones, potatoes, and parsnips on top vegetables -- you will be removing these later to mash!
Cook the meat, vegetables, and starch mixture on high pressure for 45 minutes, then quick release the pressure.
Remove the bones from the pot. These will have released gelatin during the cook which will add richness to the dish.
Remove the potatoes and parsnips from the pressure cooker and set aside in a small bowl with the butter, softened cream cheese, and chopped chives and and mash using your preferred method, adding liquid as needed. Once mashed, add salt, pepper, and garlic powder to taste.
Preheat your broiler, or prepare your blowtorch. Move the finished meat and vegetable mixture to a oven-proof serving dish or dutch oven. Stir in the parsley and add salt, pepper, and Worcestershire sauce to taste. Layer the potato and parsnip mash on top of the meat and vegetables, and spread flat with a spoon or rubber spatula. Grate or thinly shave the sharp cheddar cheese -- it will likely be quite crumbly -- and add as a thin layer on top of the mash.
Transfer the dish to the broiler or carefully use the torch to brown the cheese. If desired, garnish with horseradish before serving, and enjoy!