Description

This hearty Shepherd’s Pie Soup captures all the comforting flavors of classic shepherd’s pie in a warm, savory soup form. Ground beef or lamb simmers with aromatic vegetables, tender potatoes, and a touch of cream, then gets topped with crispy bacon, sour cream, and fresh herbs. Perfect for a cozy meal any time of year, this soup offers a delicious twist on a traditional favorite.

Ingredients

Scale

Meat and Base

1 tablespoon olive oil
1 lb ground beef or ground lamb
4 cups beef broth

Vegetables and Herbs

1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper, to taste
1 lb potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn

Dairy and Thickening

1 cup half-and-half or milk
1 tablespoon cornstarch (optional, for thickening)
1/2 cup sour cream

Garnishes and Sides

4 slices cooked bacon, crumbled
Fresh chives or parsley, chopped, for garnish
Toasted bread bites

Cook Mode Prevent your screen from going dark

Instructions

Cook the Meat: In a large pot, heat the olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking it into small pieces as it cooks. Once fully cooked, drain excess fat to keep the soup from becoming greasy.
Add the Vegetables: Add diced onion, minced garlic, carrots, and celery to the pot with the cooked meat. Stir and cook for about 5 minutes until the vegetables soften and become fragrant. Season with thyme, rosemary, salt, and pepper, allowing the herbs to infuse the mixture.
Simmer the Soup: Pour in the beef broth and add diced potatoes. Stir to combine and bring the soup to a gentle simmer. Cook for 15 to 20 minutes until the potatoes are tender enough to mash slightly with a spoon.
Add Peas and Corn: Stir in frozen peas and corn, continuing to cook for another 5 minutes. This warms the vegetables through and adds sweetness and texture to the soup.
Make It Creamy: Mix in the half-and-half or milk, stirring well to create a creamy consistency. If a thicker soup is desired, dissolve the cornstarch in a small amount of cold water and gradually stir it into the soup. Cook for a few more minutes until slightly thickened.
Garnish and Serve: Ladle the soup into bowls and top each serving with a dollop of sour cream, crumbled bacon, and a sprinkle of fresh chives or parsley. Serve alongside toasted bread bites for added crunch and flavor.

Notes

For a vegetarian version, substitute the ground meat with lentils or mushrooms and use vegetable broth.
The cornstarch is optional; the soup will still be delicious and slightly creamy without it.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Adjust the seasoning to your preference, especially salt and pepper, after adding the broth.
Use lean ground meat to reduce excess fat in the soup.