Shepherd’s Pie Soup
A hearty, comforting, and flavorful twist on the classic Shepherd’s Pie! This soup combines tender ground meat, a medley of vegetables, savory broth, and creamy mashed potatoes as a topping, creating a delicious one-pot meal. Perfect for chilly days, it brings all the familiar flavors of Shepherd’s Pie in a warm, satisfying bowl.
Shepherd’s Pie Soup is a quick and versatile recipe that transforms a traditional dish into a lighter, more comforting version. It’s ideal for family dinners, meal prepping, or simply enjoying a cozy bowl on a cold day. Serve it with crusty bread for a complete meal or enjoy it as a stand-alone dish.
Ingredients:
1 lb (450 g) ground beef or lamb
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
3 cups beef or chicken broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp flour (optional, for thickening)
2 tbsp olive oil
Salt and pepper, to taste
For the Mashed Potato Topping:
3 large potatoes, peeled and boiled
3 tbsp butter
1/3 cup milk (or cream)
Salt and pepper, to taste
Steps:
- Prepare the Mashed Potatoes:
Mash the boiled potatoes with butter, milk, salt, and pepper until smooth. Set aside.
- Cook the Meat and Vegetables:
Heat olive oil in a large pot over medium heat. Add ground beef or lamb, breaking it into small pieces, and cook until browned.
Add the onion, garlic, carrots, and cook until the vegetables are softened (about 5 minutes).
- Build the Soup Base:
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Sprinkle flour over the mixture (if using) and stir to coat. Cook for 1 minute.
- Simmer the Soup:
Pour in the broth and
Ingredients:
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cups beef broth
– 1 can diced tomatoes (14 oz)
– 1 cup frozen peas
– 2 cups prepared mashed potatoes
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, cooking until softened and fragrant.
2. Stir in the diced carrots and celery, cooking for 3-4 minutes until slightly tender.
3. Pour in the beef broth and diced tomatoes. Bring the mixture to a gentle simmer.
4. Stir in the frozen peas and cook until heated through.
5. Season with salt and pepper according to taste.
6. Serve the soup hot, garnished with a spoonful of mashed potatoes on top for a classic Shepherd’s Pie touch.
Enjoy.
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