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Week of 4/3/23

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

Active: 25 Total: 60
Original GF Paleo Vegetarian
Instant Pot (or not) Shepherd’s Pie Stew

No matter how you choose to cook this stew, we think you'll love these classic flavors. We last featured this meal in 2021.
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.

Tags
Low Calorie, Make Ahead, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Beef, non-ground
Cuisines
European - Northern
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63

Ingredients

Metric
Servings:
4
Shepherd's Pie Spice Mix:
  • Thyme, fresh - 1 tsp (sub dried)
  • Garlic powder - 1 tsp
  • Mustard powder (opt) - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Salt - 1/2 tsp
Shepherd’s Pie Stew:
  • Sweet potatoes - 1 lb , cubed
  • Onions, medium - 1/2 , diced
  • Parsley - 1 Tbsp , chopped
  • Beef, boneless chuck roast - 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)

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 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 the 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 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 the 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 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.

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