Description
Savor the classic flavors of Shepherd’s Pie in a comforting soup! This Easy Shepherd’s Pie Soup recipe combines a hearty, savory broth with a creamy mashed potato topping for the ultimate cozy meal. Perfect for weeknight dinners or meal prep, this dish is simple, versatile, and sure to satisfy.
Ingredients
For the Soup:
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 cups (480 ml) milk or cream
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
1/2 tsp paprika (optional)
Salt and pepper to taste
For the Mashed Potato 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:
- Boil diced potatoes in salted water for 15-20 minutes until tender.
- Drain and mash with butter and milk. Season with salt and pepper. Set aside.
- Cook the Soup Base:
- In a large pot, brown ground beef or lamb over medium heat. Drain excess fat.
- Add onion and garlic, cooking until softened. Stir in carrots, peas, tomato paste, Worcestershire sauce, thyme, and paprika.
- Add Broth and Simmer:
- Pour in broth, bring to a simmer, and cook for 10-15 minutes until vegetables are tender.
- Stir in milk or cream, adjust seasoning, and simmer for an additional 5 minutes.
- Combine and Serve:
- Ladle soup into bowls and top with mashed potatoes. Serve as-is or swirl the potatoes into the soup.
Optional Garnish: Sprinkle with parsley, chives, or shredded cheese.
Notes
For a vegetarian version, substitute lentils or plant-based protein.
Sweet potatoes can replace regular potatoes for a unique twist.
The soup base (without mashed potatoes) freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Homestyle
Nutrition
- Serving Size: 4-6 servings
