Shepherd’s Pie Hearty Soup
This Shepherd’s Pie Hearty Soup combines the comforting flavors of traditional shepherd’s pie with a deliciously rich, hearty soup. Packed with ground meat, vegetables, and topped with creamy mashed potatoes, this dish is perfect for a cozy dinner.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 potato masher
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 pound ground lamb or beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- 4 medium potatoes, peeled and cubed
- ½ cup milk
- 4 tablespoons butter
Instructions
- In a large pot or Dutch oven, brown the ground lamb or beef over medium heat until fully cooked. Drain excess fat if necessary.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables soften.
- Stir in the minced garlic, and cook for an additional 1-2 minutes until fragrant.
- Add the frozen peas, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 25 minutes.
- While the soup is simmering, boil the cubed potatoes in a separate pot of salted water until fork-tender, about 15 minutes. Drain the potatoes.
- In a mixing bowl, mash the drained potatoes with milk, butter, and a pinch of salt until smooth and creamy.
- Once the soup is done, taste and adjust seasoning as needed. Serve the hot soup in bowls topped with a generous scoop of the creamy mashed potatoes.
Notes
You can substitute ground meat with a plant-based alternative for a vegetarian option.
Feel free to add your favorite vegetables or herbs to enhance the flavor of the soup.
This soup can be stored in the refrigerator for 3-4 days or frozen for later use. Reheat before serving.