This gluten and dairy-free shepherd’s pie recipe comes together in one pot – the Ninja Foodi! No strainers are required here as the mashed potatoes are pressure cooked, the filling is pressure cooked and then crisped up to perfection all in one appliance. Hope you enjoy this easy ground beef shepherd’s pie. Add this one to your list of one pot meals.
Looking for a more traditional version? Nicole did Shepherd’s pie here.
I’ve made this beef shepherd’s pie using typical ingredients for it in North America. When I was studying in Ireland, their shepherd’s pie used leftover lamb and very minimal vegetables. I love the combination here though of tomato, peas, and mushrooms. While nontraditional, it’s the ultimate comfort food. I’ve also tailored this to be dairy and gluten-free but feel free to substitute the olive oil for butter, and gluten-free flour for regular.
- olive oil
- dairy-free milk
- ground beef
- tomato paste
- gluten-free flour
If you’ve never made pressure-cooked mashed potatoes, try them and you’ll never go back to making them the usual way. Add peeled and cubed potatoes to the ninja foodi with water and salt and after 12 minutes you get fluffy delicious potatoes. I mash them in another bowl with olive oil and milk so that I can keep the ninja foodi clean for the next step.
Make the Base
After wiping the ninja foodi with a paper towel, keeping this recipe in the one pot meals category, you can start sauteing your onion, carrots, and mushrooms with some olive oil. Add the beef and break it up with a wooden spoon. Season with salt, add peas, parsley, and tomato paste. Let’s pressure cook again! Pressure cook, this time on low, for 5 minutes. Just enough time to tenderize the beef and cook the peas.
Air Frying the Pie
Here’s the fun part about the ninja foodi, instead of needing to transfer the base into another casserole dish, spoon and spread on the mashed potatoes and crisp it up using the Air Crisp setting! To give the topping a little pizzazz, score it lightly with a fork and sprinkle it with paprika. After 7 minutes, you’re done!
One Pot Shepherd's Pie in the Ninja Foodi
- Ninja Foodi
- Potato Masher
- 2.5 lbs Yukon gold potatoes peeled and quartered (no more than 2" pieces)
- 350 ml water
- 1½ tsp kosher salt
- 2 tbsp olive oil or butter if not dairy-free
- ⅓ cup unsweetened dairy-free milk or half and half cream if not dairy-free
Ground Beef Layer
- 2 tbsp olive oil
- 1 large onion peeled and chopped
- 1 large carrot peeled and chopped
- 1½ cup cremini mushrooms chopped
- 1½ lbs lean ground beef
- 1 tsp kosher salt plus more to taste
- 1 cup green peas frozen or fresh
- 2 sprigs parsley leaves chopped, plus more for garnish
- 1 small tin tomato paste 150 ml can
- 2 tbsp gluten-free all-purpose flour or regular flour if not gluten free
- 1 tsp paprika
- Put peeled and cubed potatoes in the bottom of the ninja foodi. Add water and salt. Pressure cook on high for 12 minutes.
- Quick-release pressure as soon as the timer is up. Transfer the potatoes and liquid into a large bowl. Add olive oil (or butter) and milk. Mash until smooth. Cover with tin foil to keep warm and set aside.
- Wipe the bottom of the ninja foodi with a paper towel.
- Turn ninja foodi on medium-high saute setting. Pour in olive oil.
- Add onion, carrots, and mushrooms, and saute until onions are softened slightly about 2 minutes.
- Add ground beef and saute until just browned, about 3-5 minutes breaking up the meat as it cooks. Season with salt.
- Stir in peas, parsley, and tomato paste.
- Cancel saute setting. Cover and pressure cook on Low for 5 minutes.
- Quick-release pressure, taste for seasoning adding more salt if desired, and stir in flour.
- Remove tin foil off of the mashed potatoes and spoon carefully overtop the meat filling layer.
- Spread with a silicone spatula to smooth the top.
- Optionally score the top with the tines of a fork to create ridges on the potatoes. Sprinkle over paprika over top.
- Air Crisp at 350F until the top is crisp and golden, about 7 minutes.
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