Sweet Potato-Topped Beef Stew

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

Ingredients

• 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

Instructions

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.