Description
This comforting Shepherd’s Pie Soup combines hearty ground beef, vegetables, and creamy mashed potatoes in a rich broth. Perfect for chilly evenings, it’s a delicious twist on the classic shepherd’s pie, bringing warmth and flavor to your dinner table.
Ingredients
Scale
For the Soup:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
For the Mashed Potatoes:
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional for garnish)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned (about 6–8 minutes). Drain excess fat if necessary and set aside.
- Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened, then add minced garlic and cook for an additional minute.
- Add Tomato Paste and Broth: Stir in tomato paste and cook for 2–3 minutes. Pour in beef broth and mix well.
- Simmer the Soup: Add Worcestershire sauce, dried thyme, bay leaf, and salt and pepper to taste. Bring to a simmer, cover, and cook for 15–20 minutes until vegetables are tender.
- Cook and Mash the Potatoes: Boil peeled and cubed potatoes in salted water until fork-tender (10–12 minutes). Drain and mash with milk and butter until smooth. Season with salt and pepper.
- Finish the Soup: Stir in frozen peas and corn, cooking for an additional 5 minutes until heated through. Remove bay leaf.
- Serve: Ladle soup into bowls and top with mashed potatoes. Optionally, sprinkle with shredded cheddar cheese.
Notes
- For a vegetarian version, substitute the ground beef with lentils or a meat alternative.
- Adjust seasoning according to taste.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg