Description
This Easy Shepherd’s Pie Soup is a hearty and comforting twist on the classic dish. Packed with ground beef, vegetables, and savory herbs, this soup is perfect for a cozy night in.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 pound ground beef or ground lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 cups diced potatoes
- 1 cup frozen peas
- 1/4 cup heavy cream
- Salt and black pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in the onion and garlic, cooking for 2–3 minutes until softened.
- Add carrots, celery, thyme, rosemary, and tomato paste, and cook for another 3–4 minutes, stirring to combine.
- Pour in the beef broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the potatoes and vegetables are tender.
- Stir in the frozen peas and heavy cream, and cook for another 5 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a thicker soup, mash some of the potatoes in the pot or stir in a cornstarch slurry.
- You can substitute ground turkey for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg
