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Shepherd’s Pie Soup

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A comforting soup inspired by the classic flavors of shepherd’s pie, featuring tender ground meat, veggies, and creamy mashed potatoes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground lamb or beef
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 cups mashed potatoes (store-bought or homemade)
  • Fresh parsley, chopped for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
  2. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
  3. Add the ground lamb or beef to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
  4. Add the diced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
  5. Stir in the frozen peas, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer.
  6. Cover and let simmer for 20 minutes, allowing flavors to meld together.
  7. After simmering, taste and adjust seasoning if necessary.
  8. To serve, ladle the soup into bowls and top each serving with a generous scoop of mashed potatoes. Garnish with chopped parsley.

Notes

This soup pairs beautifully with crusty bread or a simple side salad. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/shepherds-pie-soup/

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