Description
This hearty Shepherd’s Pie Soup combines the comforting flavors of classic shepherd’s pie in a creamy, rich soup form. Ground beef, tender potatoes, and mixed vegetables come together in a luscious broth thickened with cream and cornstarch, making a perfect warming meal for any occasion.
Ingredients
Scale
Meat and Fats
- 1 pound lean ground beef (or lamb)
- 2 tablespoons butter
Vegetables and Aromatics
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium-to-large Russet potatoes, peeled and diced
- 2 cups frozen mixed vegetables
Liquids and Seasonings
- 1/2 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 4 cups chicken or beef broth
- 1/2 tablespoon Worcestershire sauce
- 1 cup heavy/whipping cream
- 1/2 tablespoon cornstarch
- Seasoning salt and pepper, to taste
Instructions
- Brown the Beef: Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along, about 8-10 minutes.
- Drain Fat: Remove the browned beef from the pot and transfer it to a paper towel-lined plate. Discard most of the fat left in the pot.
- Sauté Onions: Add the butter and chopped onions to the pot and sauté for about 5 minutes until softened.
- Add Garlic and Seasoning: Stir in the minced garlic, Italian seasoning, and tomato paste, cooking for about one minute while stirring nearly constantly to develop flavors.
- Add Liquids and Potatoes: Pour in the chicken or beef broth, Worcestershire sauce, heavy cream, diced potatoes, and the cooked beef. Bring to a boil over high heat, then reduce to a rapid simmer with the lid slightly open.
- Simmer Potatoes: Cook for approximately 20 minutes, stirring occasionally, until potatoes are tender.
- Optional Mashing: Use a potato masher to lightly mash the potatoes in the pot for creamier texture, or leave them whole if preferred.
- Thicken Soup: Mix cornstarch with 1 tablespoon cold water to make a slurry, then add it along with the frozen mixed vegetables to the pot and stir well.
- Simmer Vegetables: Bring the soup back to a boil, then reduce heat and simmer 10-15 minutes more until the vegetables are tender, the broth has thickened, and potatoes start to fall apart. Stir occasionally to avoid sticking.
- Season to Taste: Taste the soup and generously season with seasoning salt and pepper as needed before serving.
Notes
- The mixed vegetables can include peas, carrots, corn, and green beans for a classic shepherd’s pie flavor.
- Using lean ground beef or lamb helps reduce excess fat in the soup.
- The optional mashing of potatoes adds thickness and creaminess to the soup base.
- Season generously to enhance the flavor, balancing the creaminess with salt and pepper.
