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Shepherd’s Pie Soup Recipe

Warm and Cozy Shepherd’s Pie Soup Recipe for Comfort Nights

This Shepherd’s Pie Soup Recipe offers the warm flavors of the classic dish in a comforting soup form, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Lamb or Beef Choose lamb for traditional flavor or beef for milder taste.
  • 1 medium Onion, diced Shallots are a milder alternative.
  • 2 cloves Garlic, minced Garlic powder can substitute if needed.
  • 2 Carrots, diced Parsnips are a tasty alternative.
  • 2 stalks Celery, diced Optional to omit if preferred.
  • 4 cups Beef or Vegetable Broth Opt for low-sodium for less salt.
  • 2 cups Frozen Peas Can be swapped with corn or green beans.
  • 2 tablespoons Tomato Paste Omit or use crushed tomatoes if desired.
  • 1 tablespoon Worcestershire Sauce Use gluten-free if necessary.
  • 1 teaspoon Dried Thyme Fresh thyme can be used, adjust quantity to taste.
  • 1 teaspoon Dried Rosemary Use in moderation.
  • Salt and Pepper To taste.
For the Mashed Potatoes
  • 4 large Potatoes, peeled and cubed Russets or Yukon gold work best.
  • 1/2 cup Milk Plant-based milk can make it dairy-free.
  • 2 tablespoons Butter Olive oil is a suitable dairy-free alternative.
  • Salt and Pepper To taste.
For Garnish
  • Fresh Parsley Adds color and freshness.

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot over medium heat, brown 1 pound of ground lamb or beef, breaking it apart with a spatula. Cook until it’s no longer pink, about 5-7 minutes.
  2. Add 1 medium diced onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté these for 5-7 minutes until they soften and become fragrant.
  3. Pour in 4 cups of beef or vegetable broth, followed by 2 cups of frozen peas, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Sprinkle in 1 teaspoon each of dried thyme and dried rosemary, along with salt and pepper to taste. Bring to a boil and then simmer for 15-20 minutes.
  4. While the soup simmers, peel and cube 4 large potatoes, then boil them in salted water for about 15 minutes or until tender. Drain and return to pot.
  5. Add 1/2 cup of milk and 2 tablespoons of butter to the drained potatoes. Mash until smooth and creamy, adjusting seasoning with salt and pepper.
  6. Ladle the soup into bowls and top each serving with creamy mashed potatoes. Garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This recipe can easily cater to various dietary needs, making it a crowd-pleaser for everyone. Serve it with a fresh salad or some crusty bread for a complete meal.

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