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Shepherd’s Pie Soup Recipe

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This Shepherd’s Pie Soup recipe combines traditional flavors in a comforting, hearty dish. Packed with lamb or beef, vegetables like carrots, celery, peas, and corn, and topped with creamy mashed potatoes and cheddar cheese, this soup is a warm, savory meal perfect for any time of year.

Ingredients

Scale
  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 3 cups beef broth
  • 1 cup mashed potatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup milk or cream (optional)
  • Grated cheddar cheese, for topping
  • Fresh parsley, for garnish

Instructions

  • In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until softened.
  • Add the ground lamb or beef to the pot, cooking until browned. Drain excess fat.
  • Stir in the flour, tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes.
  • Pour in the beef broth, bring to a boil, and then reduce to a simmer for 15 minutes.
  • Stir in the peas and corn, and cook for another 5 minutes.
  • If desired, stir in the milk or cream for added creaminess.
  • Ladle the soup into bowls, top with a dollop of mashed potatoes, and sprinkle with grated cheddar cheese.
  • Garnish with fresh parsley before serving.

Notes

  • For a vegetarian version, use plant-based ground meat and vegetable broth.
  • The mashed potatoes can be made in advance or use leftovers.

Nutrition

Find it online: https://cookingwithsandra.com/shepherds-pie-soup-recipe/