Shepherd's Pie Soup
Shepherd's Pie Soup is a comforting dish that combines the rich flavors of shepherd's pie with a hearty soup consistency. This recipe is perfect for a cozy dinner and is packed with vegetables and ground meat.
Equipment
- 1 large soup pot
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or lamb Choose according to preference.
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 4 cups beef broth
- 1 cup frozen peas
- 2 cups mashed potatoes Store-bought or homemade.
- to taste none salt
- to taste none pepper
- for garnish none chopped parsley
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef or lamb to the pot. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Add the diced carrots and celery to the meat mixture. Stir in the dried thyme and rosemary, and cook for another 5 minutes until the vegetables begin to soften.
- Mix in the tomato paste, stirring until well combined.
- Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
- Add the frozen peas and season with salt and pepper to taste. Cook for an additional 5 minutes.
- Serve the soup in bowls, topped with a dollop of mashed potatoes and a sprinkle of chopped parsley for garnish.
Notes
You can adjust the consistency of the soup by adding more or less broth, depending on your preference.
For a vegetarian version, substitute the meat with lentils or a plant-based meat alternative and use vegetable broth.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat before serving.