Description
A comforting and hearty Shepherd’s Pie Soup that combines the classic flavors of shepherd’s pie into a warm, easy-to-make soup. Ground beef, aromatic vegetables, and rich beef broth blend seamlessly with creamy mashed potatoes on top, making it the perfect meal for chilly days.
Ingredients
Scale
Soup 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
- 1 cup frozen peas
- 1 cup frozen corn
Mashed Potatoes
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper, to taste
Garnish (Optional)
- 1/2 cup shredded cheddar cheese
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook while breaking it up with a spoon, until browned, about 6 to 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 to 7 minutes until the vegetables soften. Add minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for 2 to 3 minutes to deepen the flavor. Pour in the beef broth and mix thoroughly to combine all the ingredients.
- Simmer the Soup: Add Worcestershire sauce, dried thyme, bay leaf, and salt and pepper to taste. Bring the mixture to a simmer, cover the pot, and cook for 15 to 20 minutes until the vegetables are tender.
- Cook and Mash the Potatoes: While the soup simmers, boil the peeled and cubed potatoes in salted water for 10 to 12 minutes or until fork-tender. Drain well and mash with milk and butter until smooth. Season mashed potatoes with salt and pepper to taste.
- Finish the Soup: Stir frozen peas and corn into the soup, cooking for an additional 5 minutes until heated through. Remove and discard the bay leaf before serving.
- Serve: Ladle the hot soup into bowls and top each serving with a generous scoop of mashed potatoes. Optionally, sprinkle shredded cheddar cheese on top for added richness.
Notes
- For a lighter version, use ground turkey or chicken instead of beef.
- You can prepare the mashed potatoes ahead of time and reheat before serving.
- Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- If you prefer a thicker soup, reduce the broth slightly before adding the peas and corn.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop.
