Description
Shepherd’s Pie Soup is a cozy and hearty twist on the classic dish, packed with ground beef, vegetables, and topped with creamy mashed potatoes. Perfect for cold nights, this easy one-pot meal blends the flavors of traditional shepherd’s pie into a comforting bowl of soup. Ideal for family dinners and great for leftovers.
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cups beef broth
1 cup frozen peas
1 teaspoon dried thyme
1 bay leaf
2 cups mashed potatoes (prepared separately)
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic until softened and fragrant.
3. Stir in tomato paste and Worcestershire sauce until vegetables are coated. Return beef to the pot.
4. Pour in beef broth, add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add frozen peas and cook for 5 minutes. Taste and adjust seasoning if needed.
6. Warm the mashed potatoes separately.
7. Serve soup in bowls, topping each with a generous scoop of mashed potatoes.
Notes
Use Yukon gold or Russet potatoes for the creamiest mashed topping.
The soup base freezes well—just add fresh mashed potatoes before serving.
Feel free to mix in corn or green beans for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg