Description
This Easy Shepherd’s Pie Soup offers a comforting twist on the classic shepherd’s pie by transforming its hearty flavors into a warm, creamy soup. Ground beef or lamb combined with vegetables, broth, and a touch of cream creates a rich base, topped with creamy mashed potatoes for the perfect bowl of comfort food.
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 cups (480 ml) milk or cream
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp paprika (optional)
- Salt and pepper to taste
Mashed Potatoes
- 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 peeled and diced potatoes in salted water for 15 to 20 minutes, or until they are tender and can be easily pierced with a fork. Drain well.
- Mash the Potatoes: Mash the drained potatoes with butter and 1/4 cup (60 ml) milk or cream. Season with salt and pepper to taste. Set aside to keep warm.
- Cook the Soup Base: In a large pot over medium heat, brown the ground beef or lamb until fully cooked, breaking it up as it cooks. Drain any excess fat from the pot.
- Sauté Aromatics and Vegetables: Add the diced onion and minced garlic to the pot and cook until softened and fragrant. Stir in the diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, and paprika (if using), cooking for a few minutes to combine flavors.
- Add Broth and Simmer: Pour in the beef or chicken broth and bring the mixture to a simmer. Cook for 10 to 15 minutes until the vegetables are tender.
- Finish the Soup: Stir in 2 cups (480 ml) of milk or cream, adjust seasoning with salt and pepper, and continue simmering for another 5 minutes to meld the flavors and warm through.
- Serve with Mashed Potatoes: Ladle the soup into bowls and top each with a generous portion of the mashed potatoes. Serve immediately, either with the potatoes on top or gently swirled 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 extra richness, substitute milk with heavy cream in the soup and mashed potatoes.
- Use fresh thyme if available for a more vibrant herb flavor.
- If you prefer a thicker soup, mash some of the cooked vegetables in the pot before adding the milk or cream.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
