instant pot cottage pie glutenfree healthy rosemary

Instant Pot Cottage Pie (Gluten-Free, Paleo)

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Main dish
  • Method: Instant Pot
  • Cuisine: paleo, gluten free, grain free, clean eating


Use the Instant Pot to make this delicious Cottage Pie recipe, then bake it in the oven when you’re ready to serve. This recipe is gluten-free, grain-free, and paleo.


  • 1 teaspoon avocado oil or olive oil
  • 2 pounds grass-fed ground beef
  • 12 ounces chopped butternut squash
  • 1 onion, chopped
  • 2 cups chopped celery (from about one large head)
  • 2 teaspoons dried herb blend
  • ½ cup water
  • 1/2 batch Instant Pot mashed potatoes (about 4 cups)


  1. Plug-in a 6-quart or 8-quart Instant Pot and push the button for sauté.
  2. Add the avocado oil or olive oil to the stainless steel insert.
  3. Once the oil has heated, add the ground beef and use a wooden spoon to break up the meat in the pot.
  4. Cook the meat for about 3-4 minutes, occasionally stirring to prevent it from burning.
  5. Next, add the butternut squash, chopped onion, chopped celery, dried herbs, and water to the meat. Stir to combine.
  6. Turn off the sauté button and push the button for pressure cook.
  7. Lock on the lid and set the time to 12 minutes on high pressure.
  8. While the meat and vegetables are cooking, preheat your oven to 350 degrees.
  9. Spray a large casserole dish with non-stick cooking spray.
  10. After the dish has finished cooking, let the pressure come down naturally or use the quick-release.
  11. Carefully spoon the mixture into the casserole dish. Spread a layer of mashed potatoes on top.
  12. Bake the Cottage Pie for 15-20 minutes in the oven, or until the mashed potatoes are hot.