Description
This Easy Shepherd’s Pie Soup combines the comforting flavors of classic shepherd’s pie in a hearty, warming soup form. Featuring ground beef or lamb, tender vegetables, and creamy mashed potatoes as a topping, this recipe is quick to prepare and perfect for a cozy family meal.
Ingredients
Scale
Soup Base
- 1 lb (450 g) ground beef or lamb
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 large carrots, diced
- 1 cup (150 g) frozen peas
- 4 cups (960 ml) beef or chicken broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp paprika (optional)
- Salt and pepper to taste
- 2 cups (480 ml) milk or cream
Mashed Potatoes Topping
- 4 cups (about 1.5 lbs or 700 g) potatoes, peeled and diced
- 2 tbsp butter
- 1/4 cup (60 ml) milk or cream
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes: Boil the diced potatoes in salted water for 15 to 20 minutes, or until they are tender when pierced with a fork.
- Mash the Potatoes: Drain the potatoes well and mash them with butter and 1/4 cup of milk or cream until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Cook the Meat: In a large pot over medium heat, brown the ground beef or lamb, breaking it apart with a spoon. Once cooked through, drain off any excess fat.
- Sauté Vegetables and Season: Add the diced onion and minced garlic to the pot and cook until softened and fragrant, about 3-5 minutes. Stir in diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, and paprika if using. Cook for another 2-3 minutes to blend flavors.
- Add Broth and Simmer: Pour in the broth, bring the mixture to a simmer, and let it cook for 10 to 15 minutes until the vegetables are tender.
- Finish the Soup: Stir in the remaining 2 cups of milk or cream, adjust seasoning with salt and pepper if needed, and allow the soup to simmer gently for an additional 5 minutes to meld flavors.
- Combine and Serve: Ladle the soup into bowls and top each serving with a generous spoonful of mashed potatoes. Serve the soup as is, or swirl the mashed potatoes into the soup for a creamy texture.
Notes
- Use ground lamb for a traditional shepherd’s pie flavor or ground beef for a milder taste.
- For a richer soup, use heavy cream instead of milk.
- To make this recipe gluten-free, ensure the Worcestershire sauce you use is gluten-free.
- Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- For a vegetarian version, substitute meat with lentils and use vegetable broth.
