Description
A cozy and hearty Shepherd’s Pie Soup that combines the flavors of traditional shepherd’s pie in a warm and comforting soup.
Ingredients
Scale
- 1 pound ground beef or lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 cup frozen peas
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups mashed potatoes (prepared from scratch or store-bought)
- Chopped fresh parsley for garnish
Instructions
- In a large pot over medium heat, brown the ground beef or lamb until fully cooked, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are tender.
- Pour in the beef broth, and add the frozen peas, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Once the soup is ready, ladle it into bowls and top each serving with a generous scoop of mashed potatoes.
- Garnish with chopped fresh parsley before serving.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
- To make it vegetarian, substitute the meat with lentils and use vegetable broth instead of beef broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg