Description

This Shepherd’s Pie Soup with Mashed Potatoes is a comforting and hearty dish that combines all the delicious flavors of traditional shepherd’s pie in a warm, savory soup. Made with ground lamb or beef, aromatic vegetables, peas, and rich beef broth, then topped with creamy mashed potatoes, this soup is perfect for cozy dinners or satisfying meals any time of year.

Ingredients

Scale

Meat and Vegetables

1 pound ground lamb or beef
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas

Broth and Seasonings

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

Other Ingredients

2 tablespoons olive oil
2 cups mashed potatoes (store-bought or homemade)
Fresh parsley, chopped (for garnish)

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Instructions

Sauté the onions: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
Add garlic and vegetables: Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally until the vegetables begin to soften.
Brown the meat: Increase the heat to medium-high and add the ground lamb or beef to the pot. Cook until browned, breaking it apart with a wooden spoon as it cooks, about 5-7 minutes.
Season the meat: Once the meat is browned, drain excess fat if needed. Stir in the Worcestershire sauce, thyme, rosemary, salt, and pepper. Mix well to combine all flavors.
Add broth and peas: Pour in the beef broth, then add the frozen peas. Stir everything together and bring the soup to a simmer. Reduce the heat to low and allow it to simmer for 15-20 minutes to meld the flavors.
Prepare mashed potatoes: While the soup simmers, prepare the mashed potatoes if you are making them from scratch. For store-bought mashed potatoes, heat according to package instructions.
Adjust seasoning: Once the soup is ready and to your desired consistency, taste and adjust the seasoning if needed.
Serve with mashed potatoes: To serve, ladle the hot shepherd’s pie soup into bowls and top each serving with a generous scoop of mashed potatoes. Garnish with freshly chopped parsley for a pop of color and flavor.

Notes

Use ground lamb for a traditional shepherd’s pie flavor or substitute with ground beef if preferred.
If making homemade mashed potatoes, consider adding butter and cream for extra richness.
Adjust the thickness of the soup by adding more broth or releasing some steam to reduce.
Fresh herbs can be substituted for dried thyme and rosemary for a more vibrant taste.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.