Description

Shepherd’s Pie Soup is a comforting and hearty British-inspired dish that combines the rich flavors of ground beef or lamb with tender vegetables, simmered in a savory beef broth, and topped with creamy mashed potatoes. This easy-to-make stovetop soup is perfect for colder months and delivers the classic taste of shepherd’s pie in a warm and spoonable form.

Ingredients

Meat and Base

1 lb ground beef or ground lamb
1 tablespoon olive oil

Vegetables and Aromatics

1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas

Liquids and Flavorings

4 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste

Topping

2 cups mashed potatoes (prepared)
1/4 cup heavy cream or milk (optional, for thinning potatoes)
Fresh parsley for garnish (optional)

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Instructions

Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking it up as it cooks. Drain excess fat if needed to reduce greasiness.
Sauté Vegetables: Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for 5 to 6 minutes until the vegetables soften and become fragrant.
Add Flavorings: Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Cook for an additional minute to let the flavors blend.
Simmer the Soup: Pour in the beef broth and bring the mixture to a simmer. Cook uncovered for 15 to 20 minutes until the vegetables are tender.
Add Peas: Stir in the frozen peas during the last 5 minutes of simmering to heat through without overcooking.
Prepare Mashed Potatoes: If the mashed potatoes are thick, mix them with cream or milk until smooth and spoonable.
Serve: Ladle the hot soup into bowls and top each serving with a generous scoop of mashed potatoes. Garnish with fresh parsley if desired for a burst of color and freshness.

Notes

Use leftover mashed potatoes for a quick shortcut to save time.
For a cheesy twist, stir shredded cheddar cheese into the mashed potatoes before topping the soup.
Adjust the thickness of mashed potatoes with cream or milk to your preferred consistency.