Description
This Easy Shepherd’s Pie Soup is a comforting and hearty twist on the classic shepherd’s pie. Combining savory ground beef or lamb with vegetables in a rich broth, topped with creamy mashed potatoes, this soup is perfect for cozy dinners. It’s quick to prepare and full of satisfying flavors, blending the best elements of a stew and a shepherd’s pie in a warm, spoonable form.
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
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp paprika (optional)
- Salt and pepper to taste
- 4 cups (960 ml) beef or chicken broth
- 2 cups (480 ml) milk or cream
Mashed Potatoes Topping
- 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: Place the diced potatoes in a pot of salted boiling water and cook for 15-20 minutes until they become tender when pierced with a fork.
- Mash the Potatoes: Drain the potatoes well. Mash them thoroughly with butter and 1/4 cup milk or cream, season with salt and pepper, and set aside to keep warm.
- Brown the Meat: In a large pot over medium heat, cook the ground beef or lamb until browned, breaking it apart. Drain off any excess fat to keep the soup rich but not greasy.
- Sauté the Aromatics and Vegetables: Add the diced onion and minced garlic to the browned meat and cook until softened and fragrant. Then stir in the diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, and paprika, combining everything evenly.
- Simmer with Broth: Pour in the beef or chicken broth and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes or until the carrots are tender and flavors meld.
- Add Milk and Final Simmer: Stir in the remaining 2 cups of milk or cream, adjust salt and pepper seasoning to taste, and simmer for an additional 5 minutes to thicken and enrich the soup.
- Serve: Ladle the hot soup into bowls and top each serving with a generous scoop of the creamy mashed potatoes. Serve immediately, either keeping the potatoes on top or mixing them into the soup as you eat.
Notes
- You can substitute ground lamb with ground beef for a different flavor profile.
- For a richer soup, use cream instead of milk in both the soup and mashed potatoes.
- To make this dish gluten-free, ensure Worcestershire sauce is gluten-free or omit it.
- This soup can be made in advance; just reheat gently and add extra milk if it thickens too much.
- Add cheese or herbs like parsley on top for an extra touch of flavor.
