Description
This comforting Shepherd’s Pie Soup takes all the flavors of a traditional shepherd’s pie and turns it into a hearty, creamy soup. With savory ground meat, tender vegetables, and a creamy base, topped with crispy bacon and a dollop of sour cream, this soup is perfect for chilly evenings. It’s an easy-to-make, satisfying meal that will quickly become a family favorite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground beef or ground lamb
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- 4 cups beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 lb potatoes, peeled and diced
- 1 cup half-and-half or milk
- 1 tablespoon cornstarch (optional, for thickening)
- 4 slices cooked bacon, crumbled
- 1/2 cup sour cream
- Fresh chives or parsley, chopped, for garnish
- Toasted bread bites
Instructions
- Cook the Meat: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking it up into small pieces as it cooks. Once cooked through, drain any excess fat.
- Add the Vegetables: Add the diced onion, minced garlic, carrots, and celery to the pot. Stir them around and cook for about 5 minutes, or until they soften and become fragrant. Season with thyme, rosemary, salt, and pepper to taste, allowing the herbs to infuse the vegetables with flavor.
- Simmer the Soup: Pour in the beef broth and add the diced potatoes. Stir everything together and bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes, or until the potatoes are fork-tender and soft enough to mash slightly.
- Add Peas and Corn: Stir in the frozen peas and corn, cooking for an additional 5 minutes. The vegetables will thaw and warm through, adding sweetness and texture to the soup.
- Make It Creamy: Stir in the half-and-half or milk, bringing creaminess to the soup. If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with a little cold water and add it to the soup, stirring until the soup thickens to your liking.
- Garnish and Serve: Ladle the soup into bowls, and top each one with a generous dollop of sour cream, a sprinkle of crumbled bacon, and a pinch of fresh chives or parsley for added flavor. For extra crunch, serve with toasted bread bites on the side or sprinkle them on top.
Notes
- If you prefer a thicker soup, feel free to mash some of the potatoes into the soup after they’ve cooked, or add extra cornstarch.
- For added richness, top the soup with a drizzle of cream or serve with cheese on top.
- To make the soup spicier, add a dash of hot sauce or red pepper flakes when seasoning the vegetables.
- This soup can easily be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8 g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 55mg