Description
A hearty and comforting twist on the classic Shepherd’s Pie, this Shepherd’s Pie Soup is a flavorful medley of ground lamb or beef, vegetables, and creamy potatoes in a rich broth. Perfect for a cozy meal on a chilly day.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground lamb or ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Veggies and Seasonings:
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
Broth and Dairy:
- 4 cups beef broth
- 1 1/2 cups russet potatoes, peeled and diced
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Brown the Meat: Heat olive oil in a large pot, add the ground lamb or beef, and cook until browned.
- Sauté Vegetables: Add onion, garlic, and carrots, sauté until soft.
- Season and Simmer: Stir in tomato paste, Worcestershire sauce, salt, pepper, thyme, and paprika. Pour in beef broth, add potatoes, and simmer.
- Add Veggies: Stir in corn and peas, cook until tender.
- Finish the Soup: Stir in butter and cream until creamy. Adjust seasoning and serve hot garnished with parsley.
Notes
- For a richer soup, mash some of the cooked potatoes in the pot before adding cream.
- Ground turkey or chicken can be used for a lighter version.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
