Shepherds Pie Soup
Shepherd's Pie Soup combines the comforting flavors of traditional shepherd's pie in a hearty and warming soup form. With ground meat, vegetables, and creamy mashed potatoes, this dish is perfect for a cozy night in.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Potato masher or blender
Ingredients
- 1 lb ground lamb or beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups frozen mixed vegetables (peas and corn)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 large potatoes, peeled and cubed
- ¼ cup milk
- 2 tablespoons butter
Instructions
- In a large pot or Dutch oven, brown the ground lamb or beef over medium heat until fully cooked. Drain excess fat if necessary.
- Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Cook for another 2 minutes, mixing well.
- Pour in the beef broth and bring the mixture to a boil. Then reduce the heat to a simmer and cook for 15 minutes.
- Add the frozen mixed vegetables to the soup and let simmer for an additional 5 minutes.
- While the soup simmers, prepare the mashed potatoes. Boil the cubed potatoes in a separate pot of salted water until tender (about 15 minutes). Drain and mash with milk, butter, salt, and pepper until smooth.
- Serve the soup in bowls and top each serving with a generous scoop of mashed potatoes.
Notes
For a vegetarian option, substitute ground meat with lentils or a meat alternative.
Feel free to add extra spices or herbs according to your taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.