Shepherds Pie Soup
Shepherd's Pie Soup combines the comforting flavors of traditional Shepherd's Pie into a hearty soup. Loaded with ground meat, vegetables, and topped with creamy mashed potatoes, this dish is perfect for a cozy dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Potato masher
- 1 set Measuring cups and spoons
- 4 Soup bowls for serving
Ingredients
- 1 lb ground lamb or beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- 2 cups mashed potatoes store-bought or homemade
Instructions
- In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes.
- Add the ground meat, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced carrots and celery, cooking for another 5 minutes until they soften.
- Add the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the frozen peas and cook for an additional 5 minutes until heated through.
- Ladle the soup into bowls and top each serving with a generous scoop of mashed potatoes. Serve immediately.
Notes
For a lighter version, you can substitute ground turkey or chicken.
Feel free to add other vegetables like bell peppers or corn based on your preference.
If using store-bought mashed potatoes, you can heat them according to package instructions before topping the soup.