Filling

• Grease a 9x13 inch baking dish with cooking spray. Set aside.
• Hit SAUTE on 6 quart Instant Pot, once it reads HOT, add butter and allow to melt.
• Add in onion, carrots, garlic, beef, salt, pepper, rosemary, and thyme.
• Cook, breaking up the beef as you go, until the meat is no longer pink and the vegetables are tender.
• Drain off any excess grease.
• Sprinkle the meat and veggie mixture with flour and cook, stirring constantly, for 1 minute.
• Stir in the tomato paste, Worcestershire sauce, and broth.
• Simmer, if necessary, to thicken.
• Stir in peas, corn, and about 4 oz shredded cheese, then taste and re-season, if desired.
• Pour mixture into prepared dish and cover with foil to keep warm.
• Clean Instant Pot thoroughly.
• Make the Instant Pot Mashed Potatoes according to directions, then stir in 4 oz of shredded cheese.
• Preheat oven to 450 degrees F, then remove foil from the dish and top evenly with mashed potatoes.
• Sprinkle the top with remaining 8 oz cheese, then bake in preheated oven until the cheese has melted and the center is hot, about 10-15 minutes.
• Serve and enjoy!
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