Description
This hearty Shepherd’s Pie Soup captures all the comforting flavors of traditional shepherd’s pie in a warm, savory bowl perfect for chilly days. Ground beef, vegetables, and mashed potatoes come together in a rich broth for a meal-in-one soup that’s sure to become a family favorite.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup frozen peas
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- For the mashed potatoes topping:
- 2 lbs potatoes, peeled and quartered
- 1/2 cup milk
- 4 tbsp butter
- 1/2 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
- Add onion, carrots, celery, and garlic to the pot. Cook for 5-7 minutes until softened.
- Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
- Add frozen peas and cook for another 10 minutes.
- Meanwhile, boil potatoes until tender, about 15 minutes. Drain and mash with milk, butter, cheese, salt, and pepper.
- Serve soup topped with a dollop of mashed potatoes.
Notes
For a thicker soup, add a slurry of cornstarch and water. This recipe can be made ahead and reheated; store potatoes separately to prevent them from getting mushy. Adjust seasoning to taste, and opt for lean ground beef for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: British-inspired
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 28g