How did I not learn this before A genius trick to cooking meat that everyone should know

Ingredients

• 1.5 kg Beef Chuck (Cut into thick steaks, then strips and cubes; frozen before cooking)
• 1 kg Russet Potatoes (Peeled and cut into 2‑inch chunks)
• 1 tbsp Unsalted Butter (Softened)
• 200 g Heavy Cream (Room temperature)
• 200 g Cream Cheese (Softened)
• 150 g Shredded Mozzarella Cheese (For the mashed potato mixture)
• 200 g Shredded Mozzarella Cheese (For topping the casserole)
• 1 piece Onion (Medium, chopped into small cubes)
• 5 cloves Garlic Cloves (Crushed)
• 1 tbsp Olive Oil (Drizzle for sautéing)
• 1 tbsp Salt (For seasoning the beef)
• 1 tsp Salt (For the potatoes)
• 1 pinch Black Pepper (Freshly ground)
• 1 tbsp Sweet Paprika (Mild, for flavor)
• 1 tbsp Chim Chi Seasoning (Asian‑style spice blend (or substitute with Chinese five‑spice))
• ~1.5 L Water (Enough to cover potatoes and later the beef in the pressure cooker)

Instructions

1. Prepare and Freeze Beef

   Cut the 1.5 kg beef into thick steaks, then slice into strips and finally dice into 2‑cm cubes. Transfer the cubes into disposable plastic cups and place them in the freezer until solid (about 1‑2 hours).

   Time: PT10M

2. Boil Potatoes

   In a large pot, add the 1 kg potato chunks, enough water to cover, and 1 tsp salt. Bring to a boil and cook for 15 minutes until fork‑tender.

   Time: PT15M

   Temperature: Medium heat

3. Mash Potatoes

   Drain the potatoes and return them to the pot or a large bowl. Mash until smooth, then stir in 1 tbsp unsalted butter, 200 g heavy cream, 200 g cream cheese, and 150 g shredded mozzarella until fully combined and creamy.

   Time: PT10M

4. Sauté Aromatics

   In the pressure cooker, drizzle 1 tbsp olive oil over medium‑low heat. Add the frozen beef cubes, 1 chopped onion, and 5 crushed garlic cloves. Sauté until the meat is lightly browned on the edges, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑low

5. Season and Pressure Cook Beef

   Add 1 tbsp salt, a pinch of black pepper, 1 tbsp sweet paprika, and 1 tbsp chim chi seasoning. Stir to coat. Pour in water until the meat is fully covered. Secure the lid and bring to pressure; once pressure is reached, cook for 40 minutes.

   Time: PT40M

6. Shred Cooked Beef

   After the pressure releases naturally, open the cooker and use two forks to shred the beef into bite‑size pieces.

   Time: PT5M

7. Assemble Casserole

   Preheat the oven to 200°C (400°F). Spread the creamy mashed potatoes evenly in a 9×13‑inch baking dish. Layer the shredded beef over the potatoes, then sprinkle the remaining 200 g shredded mozzarella on top.

   Time: PT10M

   Temperature: 200°C

8. Bake Until Golden

   Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and golden brown.

   Time: PT20M

   Temperature: 200°C

9. Serve

   Remove from oven, let stand 5 minutes, then slice and serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Chuck: Beef stew meat, Sirloin tip
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Heavy Cream: Half‑and‑half
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Shredded Mozzarella Cheese: Monterey Jack
• Instead of Shredded Mozzarella Cheese: Cheddar blend
• Instead of Onion: Leek
• Instead of Olive Oil: Canola oil
• Instead of Sweet Paprika: Smoked paprika (less sweet)
• Instead of Chim Chi Seasoning: Chinese five‑spice

Equipment Needed

• Large Pot
• Pressure Cooker
• Large Bowl
• Masher or Hand Mixer
• Baking Dish (9x13 inch)
• Oven
• Freezer
• Disposable Plastic Cups
• Wooden Spoon or Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Freezing the beef cubes before pressure cooking
• Mashing potatoes with butter, cream, and cheeses until smooth
• Sautéing the frozen beef just enough to brown
• Cooking the beef under pressure for the full 40 minutes
• Ensuring the cheese topping is fully melted and golden before removing from oven

Chef Tips from the Video

• Use cold butter and let it melt into the hot potatoes for a silkier texture.
• For extra flavor, add a splash of Worcestershire sauce to the beef seasoning.
• A pinch of nutmeg in the mash adds a subtle warmth that complements the beef.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual portions wrapped tightly for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The mashed potato layer can be prepared a day ahead and kept refrigerated; reheat gently before assembling.
• Cooked shredded beef freezes well; store in zip‑lock bags for up to 2 months.

Frequently Asked Questions