Description
Hearty and comforting Shepherd’s Pie Soup combines all the flavors of classic shepherd’s pie in a warm, satisfying bowl. Ground beef, tender vegetables, and savory broth are topped with creamy mashed potatoes for a perfect family meal.
Ingredients
Scale
Meat and Base
- 1 lb ground beef
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
Vegetables
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Seasonings and Additions
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Mashed Potatoes
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper, to taste
Optional Garnish
- 1/2 cup shredded cheddar cheese
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 6–8 minutes. Drain excess fat if necessary and set the beef aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste and Broth: Stir in tomato paste and cook for 2–3 minutes to deepen the flavor. Pour in beef broth and mix well to combine all ingredients.
- Simmer the Soup: Add Worcestershire sauce, dried thyme, bay leaf, salt, and pepper to the pot. Bring the mixture to a simmer, cover, and cook for 15–20 minutes until the vegetables are tender.
- Cook and Mash the Potatoes: Meanwhile, boil the peeled and cubed potatoes in salted water for 10–12 minutes until fork-tender. Drain and mash with milk and butter until smooth. Season mashed potatoes with salt and pepper to taste.
- Finish the Soup: Stir in frozen peas and corn, cooking for an additional 5 minutes until heated through. Remove the bay leaf from the soup before serving.
- Serve: Ladle the soup into bowls and generously top with the creamy mashed potatoes. Optionally, sprinkle shredded cheddar cheese on top for extra flavor.
Notes
- You can substitute ground beef with ground turkey or lamb for a different flavor.
- For a smoother mashed potato topping, use a potato masher or ricer.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adding shredded cheddar cheese on top is optional but adds a nice richness to the dish.
- Adjust thickness of the soup by adding more beef broth if desired.
