Sue’s Shipwreck Casserole–a one-pot meal with tender potatoes, savory beef, vegetables and a rich tomato-based broth that’s perfect for easy weeknight dinners. Make it in your Instant Pot or slow cooker.
Sue’s Shipwreck Casserole
Shipwreck casseroles are a random array of ingredients that somehow all come together. This version uses potatoes, beef, carrots, white beans and mushrooms. It’s almost like a beef stew without the liquid. Make it in your Instant Pot or your slow cooker and enjoy an easy one pot meal. Try topping your portion with a dollop of sour cream or a generous amount of shredded cheese!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–or shallot
- Mushrooms
- Kosher salt
- Black pepper
- Garlic powder–or 1 Tbsp minced fresh garlic
- Paprika
- Italian seasoning
- Chicken or beef broth–or water and Better than Bouillon chicken base
- Yukon gold potatoes–or red potatoes
- Carrots–or baby carrots
- Great northern beans–or cannellini beans
- Tomato sauce
- Tomato paste
- Worcestershire sauce–or soy sauce
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, paprika and Italian seasoning.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in potatoes and sprinkle the potatoes with a pinch of kosher salt. Dump in the carrots, beans, tomato sauce, tomato paste, Worcestershire sauce and sugar.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Gently stir. Serve and enjoy!
Notes/Tips
- Serve with french bread or dinner rolls and a green veggie like salad, green beans or asparagus.
- Top with shredded cheese or sour cream for extra flavor.
- For extra depth, add a splash of balsamic vinegar at the end.
- For more veggies stir in frozen peas or green beans at the end of cooking.
- The layering step (potatoes first, then other ingredients) helps prevent scorching.
- This recipe can be gluten free if you use gluten-free worcestershire sauce.
- This recipe is dairy free.
- I used my 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze this for up to 3 months; thaw overnight in the fridge and reheat gently.
- Other recipes you can make with tomato paste are Catenzaro’s Casserole and Porcupines in a Pot.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Sue’s Shipwreck Casserole
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
A one-pot meal with tender potatoes, savory beef, vegetables and a rich tomato-based broth that’s perfect for easy weeknight dinners. Make it in your Instant Pot or slow cooker.
Ingredients
- 16 oz lean ground beef
- 1/2 cup diced onion
- 4 oz mushrooms, quartered
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 cup chicken or beef broth
- 16 oz Yukon gold potatoes, cut into 1/2 inch cubes
- 1 large carrot, peeled and sliced
- 1 (15.5 oz) can great northern beans, rinsed and drained
- 1 (8 oz) can tomato sauce
- 2 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1/2 tsp sugar
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, paprika and Italian seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in potatoes and sprinkle the potatoes with a pinch of kosher salt. Dump in the carrots, beans, tomato sauce, tomato paste, Worcestershire sauce and sugar.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Gently stir. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, paprika and Italian seasoning. Transfer to the slow cooker.
- Stir in the broth, potatoes, carrots, beans, tomato sauce, tomato paste, Worcestershire sauce and sugar.
- Cover and cook on low for 3-4 hours.
- Gently stir. Salt to taste. Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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