Sheppard's Pie Beef Stew (Instant Pot friendly)
This shepherd's pie stew is everything you love about shepherd's pie in an easy-to-make and uber comforting stew form.
Servings 6
Calories 487kcal
Ingredients
- 900 grams boneless beef chuck roast about 2 lbs, cubed
- 2 cups potatoes cubed
- 3 carrots cut into medallions
- 1 cup sweet corn kernels
- 1 cup frozen peas
- 0.5 cups shallot finely diced
- 3 cloves garlic
- 3 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 tablespoon no sodium buillon cube
- 3.5 teaspoons salt
- 1.5 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 cups water 500 ml, or more if not using Instant Pot - see recipe post.
- 2 teaspoons flour optional, to make a thicker sauce
Instructions
- Heat the vegetable oil in your Instant Pot on the sauté function or in a pot over medium-high heat.
- Sprinkle one teaspoon of the salt evenly all over the cubed beef.
- Add the beef to the pot and sear, stirring often until lightly browned on all sides.
- If you want a thicker sauce, then make a slurry with 2 teaspoons of flour and 1 tablespoon of the water. Mix the slurry back into the rest of the water then continue the recipe as usual.
- Dissolve the bouillon cube in 2 cups of water then mix in the rest of the salt and the black pepper, thyme, and tomato paste.
- Add the potatoes, carrots, peas and corn to the pot along with the water.
- Cover and cook under pressure in the Instant Pot for 1 hour or in the oven at 175 C / 350 F for 2 to 2.5 hours or until the beef is fork tender.