Description
A comforting and hearty Shepherd’s Pie Soup that captures the classic flavors of shepherd’s pie with savory ground beef, tender vegetables, and creamy potatoes all in a rich, spoonable broth.
Ingredients
Meat and Base
- 1 lb ground beef or lamb
- 1 Tbsp olive oil
Vegetables
- 1 small onion, diced
- 2 carrots, diced
- 1 cup frozen peas or mixed vegetables
- 3 cups diced potatoes
Liquids and Seasonings
- 4 cups beef broth
- 2 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium heat. Add the ground beef or lamb and cook until browned, breaking it up with a spoon. Drain any excess fat before proceeding.
- Cook Vegetables: Add diced onion and carrots to the pot with the browned meat. Cook for about 5 minutes until the vegetables start to soften.
- Add Seasonings: Stir in the tomato paste, Worcestershire sauce, and thyme, mixing well to combine all the flavors evenly.
- Simmer with Potatoes: Add the diced potatoes and beef broth to the pot. Bring the mixture to a simmer and cook uncovered for 20 minutes until the potatoes are tender.
- Finish with Peas & Season: Stir in the frozen peas or mixed vegetables and cook for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Notes
- For extra comfort, top each bowl with a scoop of creamy mashed potatoes or sprinkle with shredded cheese before serving.
- You can substitute lamb with ground turkey or chicken for a lighter version.
- Use fresh thyme if available for enhanced flavor.
- If you prefer a thicker soup, lightly mash some of the potatoes in the pot before adding peas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
