Description
This Shepherd’s Pie Soup takes all the rich flavors of traditional Shepherd’s Pie and transforms them into a hearty, creamy soup. Made with tender ground beef, potatoes, veggies, and a hint of Worcestershire sauce, it’s perfect for chilly days when you need a filling, cozy meal.
Ingredients
Units
Scale
- For the Soup
- 1 lb ground beef or lamb
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 3 cups beef broth
- 1 1/2 cups potatoes, diced
- 1 tsp Worcestershire sauce
- 1 cup half-and-half
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup frozen peas and corn mix
- 1 cup shredded cheddar cheese (optional)
- For the Mashed Potato Topping
- 2 large potatoes, peeled and cubed
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes
- Boil the cubed potatoes in salted water until fork-tender (about 10-12 minutes). Drain and mash with milk, butter, salt, and pepper. Set aside.
- Cook the Soup Base
- In a large pot over medium heat, cook the ground beef until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion, garlic, and carrots. Sauté until soft, about 5 minutes.
- Simmer the Soup
- Return the beef to the pot. Stir in beef broth, potatoes, Worcestershire sauce, thyme, and season with salt and pepper.
- Bring to a simmer and cook for 15-20 minutes until the potatoes are tender.
- Finish the Soup
- Stir in half-and-half, peas, and corn. Allow it to cook for another 5 minutes.
- Add the shredded cheese if using, stirring until melted.
- Serve
- Ladle the soup into bowls and top with a scoop of the prepared mashed potatoes. Garnish with extra cheese or fresh parsley if desired.
Notes
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.
- Make Ahead: For a smoother texture, consider blending the soup before adding the veggies.
- Variations: Substitute beef with turkey or make it vegetarian by using vegetable broth and plant-based meat alternatives.