Description
Savor the cozy essence of Shepherd’s Pie in a delicious soup form. This hearty dish combines ground beef or lamb with fresh vegetables and a savory broth, perfect for warming up on cold days.
Ingredients
Scale
- 1 lb ground beef or lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1 cup frozen peas
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup milk or heavy cream (optional for creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Next, add the ground beef or lamb to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Make sure to drain any excess fat if necessary.
- Once the meat is browned, stir in the diced carrots and potatoes. Cook for another 5 minutes, allowing the vegetables to soften slightly.
- Now its time to add the flavor boosters! Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Mix everything well to ensure the meat and vegetables are coated with the seasonings.
- Pour in the beef broth, making sure to scrape the bottom of the pot to release any flavorful bits stuck to it. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes. This will allow the flavors to meld together beautifully.
- After the soup has simmered, add the frozen peas and stir them in. Let the soup cook for an additional 5 minutes.
- If you prefer a creamier soup, this is the time to add the milk or heavy cream. Stir it in and let it heat through for another 2-3 minutes.
- Season the soup with salt and pepper to taste. Remember, the broth may already have some salt, so taste before adding more.
- Once everything is well combined and heated through, its time to serve! Ladle the Shepherd’s Pie Soup into bowls.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- This soup pairs wonderfully with crusty bread or a side salad. Enjoy the comforting flavors of Shepherd’s Pie in a warm, hearty soup!
Notes
- If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe bowl, covered, for about 2-3 minutes, stirring halfway through.
- This soup also freezes well! Portion it into freezer-safe containers and store it for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Feel free to swap out the ground meat for turkey or chicken for a lighter version.
- Add other vegetables like corn, green beans, or bell peppers for extra nutrition and flavor.
- If you like a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.
- For a vegetarian version, substitute the meat with lentils or mushrooms and use vegetable broth instead of beef broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes