Description
A hearty and comforting Shepherd’s Pie Soup that combines ground beef, vegetables, and potatoes in a savory broth, perfect for a warm and filling meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef or lamb
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups potatoes, diced
- 1 cup frozen peas
Liquids and Seasonings
- 4 cups beef broth
- Worcestershire sauce, to taste (about 1-2 tablespoons)
- Dried thyme, 1 teaspoon
- Dried rosemary, 1/2 teaspoon
- Salt and pepper, to taste
- 2 tablespoons olive oil
Garnish
- Fresh parsley for garnish
Instructions
- Brown the meat: In a large pot, heat olive oil over medium heat and brown the ground beef or lamb, breaking it apart until fully cooked and nicely browned.
- Sauté the vegetables: Add the chopped onion, diced carrots, and diced celery to the pot. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add broth and potatoes: Pour in the beef broth, then add the diced potatoes along with Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Stir well and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and simmer the soup for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Add peas and finish cooking: Stir in the frozen peas and cook for an additional 5 minutes until heated through.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh parsley before serving.
Notes
- Use ground lamb for a more traditional shepherd’s pie flavor, or ground beef for a milder taste.
- The Worcestershire sauce adds depth; adjust the amount to your taste preference.
- For a thicker soup, mash some of the potatoes in the pot before serving.
- Fresh herbs can be used instead of dried if available; just increase quantities by about three times.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
