Description
This Shepherd’s Pie Soup is a cozy and satisfying twist on the classic comfort food. A hearty blend of ground beef or lamb, vegetables, and creamy potatoes in a flavorful broth, this soup will warm you from the inside out.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or ground lamb
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and 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
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Mashed Potatoes:
- 1 ½ cups russet potatoes, peeled and diced
- ½ cup heavy cream
- 2 tablespoons unsalted butter
For Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Brown the ground beef or lamb, then add onion and garlic. Sauté until fragrant.
- Add Vegetables: Stir in carrots and celery, cook until slightly softened. Mix in tomato paste.
- Cook the Soup: Pour in beef broth, add Worcestershire sauce, thyme, rosemary, salt, pepper. Add potatoes, bring to a boil, then simmer until potatoes are tender.
- Finish the Soup: Stir in peas, heavy cream, butter. Simmer until warmed through. Adjust seasoning. Garnish with parsley.
Notes
- This soup reheats well and can be made ahead.
- For a thicker texture, mash some potatoes in the pot.
- Ground turkey or plant-based meat can be used as substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 75mg
