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Dinner Recipes

Sweet Potato-Topped Beef Stew

Antioxidant-rich cauliflower stands in for some of the potatoes in this twist on shepherd’s pie.

Serving Size:


Active Time:

50 min.

Total Time:

1 hr., 30 min.


  • 1 cup lower sodium beef broth
  • 2 Tbs. tomato paste
  • ¼ cup all-purpose flour
  • 2 lbs. beef stew meat, about 1” cubes
  • 1½ tsp. dried rosemary
  • ¼ tsp. + ⅛ tsp. salt
  • ¼ tsp. + ⅛ tsp. pepper
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 2 lbs. sweet potatoes, peeled, cut into 1 ½” chunks
  • 4 cups cauliflower florets, 10 oz.
  • ¾ cup (2%) reduced-fat milk
  • ½ cup reduced-fat shredded cheddar cheese


  1. In bowl, mix broth and tomato paste. In separate bowl, mix flour and ¼ cup water; reserve. Coat 6-qt. Instant Pot insert with cooking spray. Select sauté; set temperature to high.
  2. Sprinkle beef all over with rosemary, ¼ tsp. salt and ¼ tsp. pepper. In batches, transfer to insert and cook, turning occasionally, until browned, about 5 min. per batch. Select cancel. Return all beef to insert. Stir in onion, celery, carrots, and broth mixture. Close and lock lid; set release valve to closed.
  3. Set pressure to high; set cooking time to 25 min. When finished cooking, wait 10 min. then release pressure. Select sauté; set temperature to low. Stir in flour mixture. Cook until thickened, stirring, 5-6 min. Transfer to 10-cup baking dish.
  4. In pot, combine sweet potatoes, cauliflower and enough water to cover by 2”. Over medium-high heat, bring to boil; cook until tender, 15-20 min. Drain; return to pot. Add milk, remaining ⅛ tsp. salt and ⅛ tsp. pepper; mash. Spread over beef mixture; top with cheese. Broil 3-4 min.

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