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Shepherds Pie Soup

Shepherd’s Pie Soup combines the comforting flavors of traditional shepherd’s pie into a warm, hearty soup. Perfect for a chilly day, this dish is rich in flavor and nutrient-dense, making it a fulfilling meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine British
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 ladle
  • 6 soup bowls for serving

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground lamb or beef
  • 2 medium carrots, diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups beef broth
  • 2 cups frozen peas
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3 medium potatoes, peeled and diced (about 2 cups)
  • to taste salt
  • to taste pepper
  • optional fresh parsley for garnish

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the ground lamb or beef to the pot, breaking it up with the wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
  • Add the diced carrots, celery, thyme, and rosemary to the pot, stirring well. Cook for another 5 minutes to allow the vegetables to soften.
  • Pour in the beef broth, add the frozen peas, tomato paste, Worcestershire sauce, and diced potatoes. Stir well to combine.
  • Bring the soup to a simmer, then reduce the heat to low. Cover and cook for about 20 minutes, or until the potatoes and vegetables are tender.
  • Season with salt and pepper to taste. If desired, use a ladle to serve the soup into bowls and garnish with fresh parsley.

Notes

Feel free to customize the vegetables based on your preference. Green beans, corn, or bell peppers work well in this soup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
For a creamier version, consider stirring in heavy cream or milk just before serving.