Description
A comforting and hearty Easy Shepherd’s Pie Soup that combines ground beef or lamb with classic shepherd’s pie ingredients in a flavorful broth. This one-pot meal is perfect for a cozy dinner and features tender potatoes, vegetables, and a touch of cream for richness, all garnished with fresh parsley.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef or ground lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 cups peeled and diced potatoes
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Ingredients
- 1 cup frozen peas
- 1/4 cup heavy cream (optional)
- Chopped fresh parsley for garnish
Instructions
- Cook the Meat: Heat the olive oil in a large pot over medium heat. Add the ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Sauté Vegetables: Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute to deepen the flavors.
- Add Broth and Seasonings: Pour in the beef broth, diced potatoes, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Simmer: Reduce heat to low and let the soup simmer for 20 to 25 minutes until the potatoes are tender.
- Finish the Soup: Stir in the frozen peas and heavy cream if using. Continue to simmer for an additional 5 minutes to meld flavors.
- Adjust and Serve: Taste the soup and adjust seasoning if necessary. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a thicker soup, mash some of the potatoes in the pot before serving to create a creamier texture.
- Substitute ground turkey or chicken for a lighter, leaner version of this soup.
