Shepherd's Pie Soup
A comforting soup version of the classic shepherd's pie, packed with ground meat, vegetables, and topped with creamy mashed potatoes.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb ground lamb or beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup frozen peas
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper to taste
- 4 cups mashed potatoes (prepared)
Nutrition Facts
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Instructions
In a large pot, brown the ground meat over medium heat, breaking it up as it cooks. Drain excess fat if needed.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the beef broth, Worcestershire sauce, and thyme. Bring to a simmer and cook for 15 minutes.
Add the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls and top each serving with a generous scoop of warm mashed potatoes.
Optional: Place under a broiler for 2-3 minutes to lightly brown the potato topping before serving.
Chef's Tips
- Meat Options: Traditional shepherd's pie uses lamb, but ground beef works well too for a cottage pie variation.
- Mashed Potatoes: Use leftover mashed potatoes or prepare fresh with butter and cream for extra richness.
- Vegetable Variations: Add mushrooms or corn for additional flavor and texture.
- Make Ahead: The soup base can be made a day in advance and reheated before adding the potato topping.
- Storage: Store leftovers separately - keep soup and mashed potatoes in different containers for best results when reheating.
