Description
Hearty and comforting Shepherd’s Pie Soup combines the flavors of classic shepherd’s pie in a warm, satisfying bowl. Ground beef, vegetables, and savory broth are topped with creamy mashed potatoes and optional cheddar cheese for a delicious and easy-to-make meal perfect for cozy dinners.
Ingredients
Scale
Savoury Base
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Vegetables
- 1 cup frozen peas
- 1 cup frozen corn
Mashed Potato Topping
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional for garnish)
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 to 8 minutes. Drain excess fat if necessary, then remove the beef and set aside.
- Sauté the Vegetables: Using the same pot, add diced onion, carrots, and celery. Cook for 5 to 7 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for 2 to 3 minutes to develop flavor. Pour in the beef broth and mix well to combine all ingredients.
- Simmer the Soup: Add Worcestershire sauce, dried thyme, bay leaf, and salt and pepper to taste. Bring the soup to a simmer, cover the pot, and cook for 15 to 20 minutes until the vegetables are tender and flavors meld together.
- Cook and Mash the Potatoes: While the soup simmers, boil the peeled and cubed potatoes in salted water until fork-tender, about 10 to 12 minutes. Drain the potatoes and mash with milk and butter until smooth and creamy. Season with salt and pepper to taste.
- Finish the Soup: Stir in the frozen peas and corn, cooking for an additional 5 minutes until they are heated through. Remove the bay leaf from the soup.
- Serve: Ladle the hot soup into bowls and top each with a generous scoop of mashed potatoes. Optionally, sprinkle shredded cheddar cheese over the top for extra richness and flavor. Serve immediately.
Notes
- For a thicker soup, reduce the broth slightly or add a slurry of cornstarch and water.
- You can substitute ground lamb for beef to make a more traditional shepherd’s pie flavor.
- Use leftover mashed potatoes to save time on the potato topping.
- Add a splash of cream to the mashed potatoes for extra richness.
- This recipe freezes well; store soup and mashed potatoes separately for best reheating results.