Shepherds Pie Soup
This hearty Shepherd's Pie Soup blends the comforting flavors of the classic dish into a warm and satisfying soup. Loaded with ground meat, vegetables, and topped with cheesy mashed potatoes, it’s perfect for chilly days.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Potato masher or fork
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 lb ground beef or lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups beef broth
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups mashed potatoes store-bought or homemade
- 1 cup shredded cheddar cheese
Instructions
- In a large pot or Dutch oven, brown the ground beef or lamb over medium heat until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Add diced onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until vegetables are softened.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and season with salt and pepper. Cook for another 2 minutes.
- Pour in the beef broth and bring to a boil. Once boiling, reduce heat and let simmer for 15 minutes.
- After 15 minutes, add frozen peas and cook for an additional 5 minutes.
- While the soup cooks, prepare the mashed potatoes if making them from scratch. If using store-bought, heat them according to package instructions.
- To serve, ladle the soup into bowls and top each serving with a generous scoop of mashed potatoes. Sprinkle shredded cheese on top of the mash and let it melt slightly.
Notes
For a vegetarian version, replace ground meat with lentils or a meat substitute, and use vegetable broth.
You can add additional vegetables like corn or green beans for more flavor and nutrition.
This soup can be refrigerated for up to 3 days or frozen for later use. Reheat gently on the stove before serving.