Description
Shepherd’s Pie Soup is a warm and hearty dish that combines ground beef, vegetables, and creamy mashed potatoes in one bowl.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen green peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 3 medium Yukon Gold or Russet potatoes, peeled and cubed
- 3 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
- Fresh chopped parsley (optional)
- Shredded cheddar cheese (optional)
Instructions
- In a large pot, heat olive oil and brown the ground beef until fully cooked. Drain excess fat and set aside.
- In the same pot, sauté onions, carrots, and celery for 5-7 minutes. Add garlic, thyme, rosemary, and tomato paste; stir and cook for 2 more minutes.
- Sprinkle flour over vegetables and cook for 1-2 minutes. Gradually stir in beef broth and Worcestershire sauce, then return beef to the pot.
- Simmer for 15-20 minutes partially covered. Stir in peas during the last 5 minutes. Season with salt and pepper to taste.
- While soup simmers, boil potatoes until fork-tender. Drain and mash with butter and milk. Season with salt and pepper.
- Serve the soup in bowls topped or swirled with mashed potatoes. Garnish with parsley or shredded cheese if desired.
Notes
- This soup is perfect for cold evenings.
- It makes a great freezer meal.
- Leftovers can be enjoyed for lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Shepherd's Pie Soup, Comfort Food, Hearty Soup