Description

This Shepherd’s Pie Soup is a hearty and comforting twist on the classic dish. Loaded with ground beef (or lamb), vegetables, and creamy mashed potatoes, this soup is a satisfying meal in a bowl.

Ingredients

For the Soup:

1 tablespoon olive oil
1 pound ground beef or ground lamb
1 small onion (diced)
2 cloves garlic (minced)
2 carrots (peeled and diced)
2 celery stalks (diced)
1 cup frozen peas
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups beef broth

For Garnish:

2 cups mashed potatoes (prepared)
½ cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Heat olive oil: In a large pot over medium heat, add olive oil and brown the ground beef or lamb, breaking it apart. Drain excess fat if needed.
Saute vegetables: Add onion, garlic, carrots, and celery; cook until softened.
Add seasonings: Stir in tomato paste, Worcestershire sauce, thyme, and rosemary; cook for 2 minutes.
Simmer soup: Pour in beef broth, simmer for 15 minutes until vegetables are tender.
Finish the soup: Add peas, mashed potatoes, and cream; cook for 5 more minutes. Season with salt and pepper.
Garnish and serve: Garnish with parsley and serve hot.

Notes

You can use leftover mashed potatoes or make fresh ones while the soup simmers.
For a lighter version, substitute half-and-half for the heavy cream.
This soup also works well with ground turkey for a leaner option.