This hearty and comforting Shepherd’s Pie Soup takes the flavors of the classic Shepherd’s Pie and transforms it into a creamy, rich, and satisfying soup. With tender ground meat, vegetables, and mashed potatoes all in one bowl, this dish is perfect for a cozy meal.
Ingredients
- 1 lb ground beef or lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef or vegetable broth
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup heavy cream or milk
- 4 cups mashed potatoes (leftover or freshly made)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks. Remove any excess fat and set the meat aside.
- In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes, until softened.
- Add the minced garlic and cook for another 1 minute, until fragrant.
- Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes to let the flavors meld.
- Add the beef or vegetable broth to the pot, scraping up any browned bits from the bottom. Bring the soup to a simmer and cook for about 10 minutes, until the vegetables are tender.
- Stir in the peas and cooked ground meat. Simmer for an additional 5 minutes.
- Reduce the heat and add the cream or milk, stirring until the soup is creamy and well combined.
- Stir in the mashed potatoes, mixing them into the soup until smooth and thickened. If the soup is too thick, you can add a little more broth to reach your desired consistency.
- Season with salt and pepper to taste.
- Serve the Shepherd’s Pie Soup hot, and enjoy!