This hearty shepherd’s pie soup is a comforting twist on the classic casserole. Packed with ground beef (or lamb), tender vegetables, and a flavorful broth, this soup is topped with creamy mashed potatoes for an all-in-one meal that’s perfect for cold nights. It’s easy to make and delivers all the flavors of shepherd’s pie in a warm, cozy bowl.
Why You’ll Love This Recipe
- Combines the hearty flavors of shepherd’s pie in a soup form.
- Quick and easy one-pot meal, perfect for weeknight dinners.
- Versatile and easily customizable with different vegetables or proteins.
- Warm and comforting, ideal for chilly days.
- Freezer-friendly, making it a great make-ahead meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ground beef or ground lamb
- Yellow onion (diced)
- Carrots (diced)
- Celery (diced)
- Frozen peas
- Garlic (minced)
- Tomato paste
- Beef or chicken broth
- Worcestershire sauce
- Fresh thyme or dried thyme
- Salt and pepper
- Mashed potatoes (for topping)
- Butter (for mashed potatoes, optional)
- Milk or cream (for mashed potatoes, optional)
Directions
- In a large pot or Dutch oven, cook the ground beef or lamb over medium heat until browned. Drain excess fat if needed.
- Add the diced onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5–7 minutes.
- Stir in the tomato paste and cook for 1–2 minutes to enhance its flavor.
- Pour in the beef or chicken broth and stir to combine.
- Add the Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and let the soup simmer for 20–25 minutes, stirring occasionally.
- Add the frozen peas during the last 5 minutes of cooking. Adjust seasoning as needed.
- While the soup is simmering, prepare the mashed potatoes according to your preference, adding butter and milk or cream for creaminess.
- To serve, ladle the soup into bowls and top each serving with a dollop of mashed potatoes. Garnish with additional thyme, if desired.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Use sweet potatoes instead of regular potatoes for the topping for a unique twist.
- Add mushrooms for extra earthiness and flavor.
- Swap the beef or lamb for ground turkey or chicken for a lighter version.
- Add shredded cheese on top of the mashed potatoes for a cheesy finish.
- Make it vegetarian by using plant-based ground meat and vegetable broth.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Store mashed potatoes separately if possible.
- Freezing: Freeze the soup (without mashed potatoes) in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the soup on the stovetop over medium heat or in the microwave until heated through. Reheat mashed potatoes separately for best results.
FAQs
Can I use leftover mashed potatoes for this recipe?
Yes, leftover mashed potatoes work perfectly as a topping for this soup.
Can I make this soup ahead of time?
Absolutely. Prepare the soup and mashed potatoes separately, then store them in the refrigerator until ready to serve.
What’s the best way to thicken the soup?
For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup. Let it simmer until thickened.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Add them during the last few minutes of cooking to maintain their bright color and texture.
How can I make this soup dairy-free?
Use plant-based milk or omit milk altogether when making mashed potatoes.
What other vegetables can I add?
You can include parsnips, green beans, or zucchini for extra variety.
Can I make this soup in a slow cooker?
Yes, brown the meat and sauté the vegetables first, then transfer everything (except the mashed potatoes) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
What kind of broth works best?
Beef broth provides a richer flavor, but chicken or vegetable broth can be used as well.
Can I skip the Worcestershire sauce?
You can omit it, but it adds a rich, savory depth to the soup. For a substitute, use soy sauce or coconut aminos.
Is this recipe gluten-free?
Yes, as written, the soup is gluten-free. Just ensure that your Worcestershire sauce is gluten-free.
Conclusion
Hearty shepherd’s pie soup is a comforting and satisfying dish that combines the flavors of a classic casserole with the ease of a one-pot meal. It’s perfect for warming up on chilly days and is sure to please the whole family. With its rich broth, tender vegetables, and creamy mashed potato topping, this soup is destined to become a favorite in your recipe rotation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Irish
Description
This hearty Shepherd’s Pie Soup combines the comforting flavors of a classic shepherd’s pie in a warm, cozy bowl. Packed with tender ground meat, vegetables, and a savory broth, this soup is topped with creamy mashed potatoes for the ultimate comfort food experience.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or ground lamb
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Mashed Potato Topping:
- 2 large potatoes, peeled and cubed
- 2 tablespoons unsalted butter
- 1/4 cup milk (or cream)
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes:
- Boil the potatoes in salted water until tender (about 15 minutes). Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the Meat:
- Heat olive oil in a large pot over medium heat. Add the ground beef or lamb and cook until browned, breaking it up into small pieces. Remove any excess grease.
- Sauté the Vegetables:
- Add onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables soften.
- Add Seasonings and Broth:
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper. Pour in the beef broth and bring to a simmer. Cook for 10-15 minutes until flavors meld together.
- Add Peas:
- Stir in the frozen peas and cook for an additional 5 minutes.
- Serve with Mashed Potatoes:
- Ladle the soup into bowls and top with a dollop of mashed potatoes. Sprinkle with additional herbs if desired.
Notes
- Substitute ground turkey or chicken for a lighter option.
- Add a splash of heavy cream to the broth for a richer texture.
- Store leftovers in the refrigerator for up to 3 days.
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