Description
As the chill of fall settles in, there’s nothing quite like a warm bowl of comfort. That’s where my Shepherd’s Pie Soup comes in, bringing all the flavors of the classic dish in a cozy, hearty soup. This recipe is my go-to on those busy evenings when time is precious, yet I still want to impress my family. It’s a delicious one-pot meal, loaded with nutrient-rich veggies and topped with creamy mashed potatoes. Believe me, your loved ones will be delighted when they dive in!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground beef (or lamb)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- Salt and pepper to taste
- 3 large potatoes, peeled and cubed
- ¼ cup butter
- ½ cup milk or cream
- Optional: shredded cheddar cheese for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, and peas. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- While the soup is simmering, cook the cubed potatoes in a pot of boiling salted water until tender, about 15 minutes. Drain and return the potatoes to the pot.
- Add butter, milk or cream, and mash until smooth and creamy. Season with salt and pepper to taste.
- Ladle the soup into bowls and top each with a generous scoop of mashed potatoes.
- For a cheesy twist, sprinkle shredded cheddar cheese over the mashed potatoes and place under a broiler until the cheese is melted and bubbly, if desired.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a vegetable variation, feel free to add more vegetables such as corn or green beans.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a healthier option, use ground turkey or chicken in place of beef or lamb.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg