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

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:
  • Sweet potatoes - 1 lb, cubed
  • Onions, medium - 1/2, diced
  • Parsley - 1 Tbsp, chopped
  • Boneless chuck roast, cubed - 1 lb, cubed (sub beef stew meat)
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
  • Oil, cooking - 2 Tbsp
  • Stock, any type - 5 cups
  • Tomato paste - 3 Tbsp
  • Bragg's / coconut aminos - 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. Sweet potatoes / Onions - Prep as directed. Store separately. (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. Mushrooms (if not pre-sliced) - Slice or quarter mushrooms. (Can be done up to 2 days ahead)
  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), sweet potatoes, mushrooms, tomato paste, and aminos. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

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Make

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

Prep

  1. Sweet potatoes / Onions - Prep as directed. Store separately. (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. Mushrooms (if not pre-sliced) - Slice or quarter mushrooms. (Can be done up to 2 days ahead)

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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 mushrooms, tomato paste, and aminos.
  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 sweet 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 into stew until wilted.
  5. Taste stew and season with some salt and pepper.
  6. Divide between serving bowls and serve with parsley on top.

Prep

  1. Sweet potatoes / Onions - Prep as directed. Store separately. (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. Mushrooms (if not pre-sliced) - Slice or quarter mushrooms. (Can be done up to 2 days ahead)

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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 sweet potatoes, mushrooms, tomato paste, and aminos.
  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 into stew until 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
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (53)
Gluten-free (3)
Paleo (5)
Vegetarian (15)

Most Helpful

I made this paleo using the Trader Joe's cauliflower gnocchi and it was delicious!

By: Alice
Posted: Apr 02, 2021
Diet: Original
1 Helpful

40 reviews

Very easy, and great flavor. I might add more mushroom, next time, but we love mushrooms in this house!

By: Katrina
Posted: Mar 19, 2022
Diet: Paleo
0 Helpful

It was a quick, satisfying meal. Needed more seasoning than written for.

By: Tammie
Posted: Mar 15, 2022
Diet: Original
0 Helpful

I made this for Pi day (March 4)-I was opting for a “Paleo pie” This fit the bill

By: Lisa
Posted: Mar 15, 2022
Diet: Paleo
0 Helpful

Made it with lamb as that is what I had. It was very good. Used instant pot recipe and seasoning was fine to me. Would definitely make again.

By: Twyla
Posted: Jan 03, 2022
Diet: Original
0 Helpful

Really good! As a few other reviews suggested, I doubled the seasoning for the Instant Pot. It turned out wonderful!

By: Jennifer
Posted: Sep 26, 2021
Diet: Original
0 Helpful

Very grateful I read one of the reviews that included more accurate timing for the IP. Otherwise dinner would have been much later than anticipated! It's definitely closer to 90 minutes - even with much of the meal prep done ahead of time. :-( Took one star off for that because we've got two elementary school kids and dinner being later than anticipated is very challenging in our house. Overall, this was good. The recipe calls for frozen peas and carrots but the store only had a medley of peas, carrots, corn, and green beans. It would have been better with just the peas and carrots as specified in the recipe... I think I like the CS beef and barely soup better than this one. But maybe I'd have preferred it with potatoes instead of gnocci. They did get really big and kind of took over all the tastes when eating leftovers the next day. But everyone ate it! So that's a win.

By: Jennifer
Posted: Apr 20, 2021
Diet: Original
0 Helpful