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Instant Pot (or not) Shepherd’s Pie Stew
with potatoes

Active: 25 Total: 60
No matter how you choose to cook this stew, we think you'll love the classic flavors that will fit right into a cozy St. Patrick's Day meal.
Smarts: Shepherd's pie typically refers to a dish made with lamb, but we found beef to be a natural fit with the stew.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shepherd’s Pie Stew:
  • Onions, medium - 1/2 , diced
  • Parsley - 1 Tbsp , chopped
  • Boneless chuck roast, cubed - 1 lb , cubed (sub beef stew meat)
  • Potatoes, russet - 1 lb , cubed
  • Peas and carrots, frozen - 2 cups , defrosted
  • Oil, cooking - 2 Tbsp
  • Stock, any type - 5 cups
  • Tomato paste - 3 Tbsp
  • Worcestershire sauce - 1 Tbsp
  • Baby spinach - 5 oz (sub baby kale or chopped chard leaves)
Shepherd's Pie Spice Mix:
  • Thyme, dried - 1 tsp
  • Garlic powder - 1 tsp
  • Mustard powder (opt) - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Salt - 1/2 tsp

Nutrition Facts

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Choose Cooking Method

Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine dried thyme, garlic powder, mustard powder, black pepper, and salt. (Can be done up to 5 days ahead)
  3. Parsley - Chop parsley. (Can be done up to 2 days ahead)
  4. Chuck roast - Slice into cubes. Tenderize with a fork. (Can be done up to 2 days ahead)
  5. Potatoes - Cube potatoes. (You can choose to peel them or leave the peels on.)
  6. Heat oil in a skillet over medium-high heat. Add beef and sear on all sides until well-browned, 6 to 8 minutes. When beef is brown, stir in spice mix and onions. Cook until fragrant, 2 to 3 minutes more.
  7. Transfer beef and onions to the bowl of a slow cooker. Add stock (this recipe was written for Instant Pot, so we recommend increasing liquid by 10-20% over listed amount to account for evaporation), potatoes, tomato paste, and Worcestershire sauce. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
  8. Frozen peas and carrots - Defrost.

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Make

  1. Remove lid and stir spinach, peas, and carrots into stew until spinach is wilted.
  2. Taste stew and season with some salt and pepper.
  3. Divide between serving bowls and serve with parsley on top.

Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine dried thyme, garlic powder, mustard powder, black pepper, and salt. (Can be done up to 5 days ahead)
  3. Parsley - Chop parsley. (Can be done up to 2 days ahead)
  4. Chuck roast - Slice into cubes. Tenderize with a fork. (Can be done up to 2 days ahead)
  5. Potatoes - Cube potatoes. (You can choose to peel them or leave the peels on.)
  6. Frozen peas and carrots - Defrost.

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Learn More

Make

  1. Heat oil in a Dutch oven over medium heat. Add beef and sear on all sides until golden brown, 8 to 10 minutes total. When beef is brown, stir in spice mix and onions. Cook until fragrant, 2 to 3 minutes more.
  2. Slowly pour in stock (this recipe was written for Instant Pot, so we recommend increasing liquid by 10-20% over listed amount to account for evaporation) while scraping up any brown bits on the bottom of the pan. Stir in tomato paste and Worcestershire sauce.
  3. Cover stew and reduce heat so it stays at a low simmer. Simmer until beef is tender, 45 to 50 minutes. When stew has been cooking for about 30 minutes, stir in potatoes. Cover and continue cooking until potatoes are tender. (Note: Don’t let the stew boil too vigorously or the meat will be tough. Keeping it at a very low simmer is the key to tender, flavorful meat.)
  4. Remove lid and stir spinach, peas, and carrots into stew until spinach is wilted.
  5. Taste stew and season with some salt and pepper.
  6. Divide between serving bowls and serve with parsley on top.

Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine dried thyme, garlic powder, mustard powder, black pepper, and salt. (Can be done up to 5 days ahead)
  3. Parsley - Chop parsley. (Can be done up to 2 days ahead)
  4. Chuck roast - Slice into cubes. Tenderize with a fork. (Can be done up to 2 days ahead)
  5. Potatoes - Cube potatoes. (You can choose to peel them or leave the peels on.)
  6. Frozen peas and carrots - Defrost.

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Learn More

Make

  1. Using the Saute function of an Instant Pot add oil and then sear beef on all sides until golden brown, 8 to 10 minutes total. When beef is brown, stir in spice mix and onions. Cook until fragrant, 2 to 3 minutes more.
  2. Slowly pour in stock while scraping up any brown bits on the bottom of the pan (be sure to scrape well to avoid the burn error). Turn off Saute function.
  3. Stir in potatoes, tomato paste, and Worcestershire sauce.
  4. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 35 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.
  5. Remove lid and stir spinach, peas, and carrots into stew until spinach is wilted.
  6. Taste stew and season with some salt and pepper.
  7. Divide between serving bowls and serve with parsley on top.

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


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