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
Units
Scale
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.
