Description
This Easy Shepherd’s Pie Soup combines all the comforting flavors of traditional shepherd’s pie in a hearty, warming soup. Ground beef or lamb simmers with vegetables and rich seasonings, then topped with creamy mashed potatoes for a satisfying one-pot meal perfect for cozy dinners.
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
- 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 15-20 minutes until they are tender and easily pierced with a fork.
- Mash Potatoes: Drain the potatoes well and mash them using butter and 1/4 cup milk or cream. Season the mashed potatoes with salt and pepper to your taste. Set them aside while you prepare the soup.
- Cook the Meat and Vegetables: In a large pot over medium heat, brown the ground beef or lamb until fully cooked. Drain any excess fat from the pot. Add the diced onion and minced garlic and cook until softened and translucent, about 3-5 minutes.
- Add Remaining Veggies and Seasonings: Stir in the diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, and optional paprika. Cook for another 2-3 minutes to combine the flavors.
- Add Broth and Simmer: Pour in the beef or chicken broth, bring the mixture to a gentle simmer, and cook for 10-15 minutes until the vegetables are tender and flavors meld together.
- Finish with Milk or Cream: Stir in the remaining 2 cups of milk or cream, adjust the salt and pepper as needed, and simmer for an additional 5 minutes to create a creamy texture.
- Combine and Serve: Ladle the hearty soup into serving bowls and top each with a generous scoop of the prepared mashed potatoes. You can serve it as layered or swirl the potatoes into the soup for a rustic presentation. Enjoy warm.
Notes
- For a richer soup, use whole milk or cream as indicated; for a lighter version, substitute with low-fat milk.
- You can swap ground lamb for beef according to preference.
- Leftover soup can be refrigerated for up to 3 days; reheat gently and add a splash of milk if it thickens too much.
- Feel free to add other vegetables like celery or corn for extra texture.
- If desired, top the finished soup with shredded cheese or fresh parsley for garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
