This Shepherd’s Pie Soup brings the rich flavors of the classic shepherd’s pie into a warm, hearty, and comforting bowl. Perfect for chilly days, it combines tender ground meat, a medley of vegetables, and a savory broth, topped with creamy mashed potatoes that melt into the soup. This version of the beloved dish offers the same satisfying taste, but with a lighter and more comforting twist. A family favorite that’s easy to make, this Shepherd’s Pie Soup will become a go-to recipe for cozy dinners.
Ingredients:
- For the Soup:
- 1 lb ground beef or lamb (or a combination of both)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (optional)
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper, to taste
- 1 tbsp olive oil
- For the Mashed Potatoes Topping:
- 2 large potatoes, peeled and diced
- 3 tbsp butter
- 1/4 cup milk or cream
- Salt and pepper, to taste
Instructions:
- Prepare the Mashed Potatoes:
- In a medium pot, add the diced potatoes and cover them with water. Bring to a boil and cook until the potatoes are tender (about 15 minutes).
- Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper, then mash until smooth and creamy. Set aside.
- Make the Soup Base:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef (or lamb) and cook, breaking it apart with a spoon, until browned (about 6-8 minutes). Drain any excess fat.
- Add the chopped onion and minced garlic to the meat and cook for 3-4 minutes, until softened and fragrant.
- Add Vegetables and Broth:
- Stir in the carrots, potatoes, peas, and corn (if using). Cook for another 3-4 minutes.
- Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and season with salt and pepper to taste. Bring to a simmer, then reduce the heat and cook for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Assemble the Soup:
- Once the soup is ready, ladle it into bowls, filling them about three-quarters full.
- Top with Mashed Potatoes:
- Spoon a generous dollop of the mashed potatoes on top of each bowl of soup. For an extra touch, you can swirl the mashed potatoes into the soup slightly to create a creamy texture.
- Serve and Enjoy:
- Serve hot with a sprinkle of fresh parsley or chives for added flavor. This soup pairs wonderfully with crusty bread for dipping!