Shepherd's Pie Soup
This hearty Shepherd's Pie Soup combines the comforting flavors of a classic Shepherd's Pie into a delicious, warming soup. Perfect for chilly days, it includes ground meat, vegetables, and a creamy topping that mimics the mashed potatoes of the traditional dish.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound ground lamb or beef
- 2 large carrots, diced
- 2 stalks celery, diced
- 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
- 2 cups mashed potatoes store-bought or homemade
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
- Add the ground lamb or beef to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- Add the diced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
- Stir in the frozen peas, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer.
- Cover and let simmer for 20 minutes, allowing flavors to meld together.
- After simmering, taste and adjust seasoning if necessary.
- To serve, ladle the soup into bowls and top each serving with a generous scoop of mashed potatoes. Garnish with chopped parsley.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Feel free to customize the vegetables based on your preferences or what you have on hand.