This Shepherd’s Pie Soup is a cozy twist on the classic dish. It’s warm and hearty with ground meat, veggies, and mashed potatoes all in a tasty broth. Perfect for chilly days!
Honestly, who doesn’t love eating a bowl of comfort? I like to top mine with a sprinkle of cheese for extra yum! So easy and satisfying, it’s bound to become a family favorite.
Key Ingredients & Substitutions
Ground Beef or Lamb: Both add rich flavor. If you’re looking for a lighter option, ground turkey or chicken works nicely, though the taste will be a bit different.
Olive Oil: This is great for sautéing, but you can use any neutral oil, like canola or vegetable oil, if you prefer. Butter adds a different flavor that many enjoy too!
Potatoes: Using russet or Yukon gold potatoes gives a creamy topping. Sweet potatoes can be a fun twist if you like a slightly sweeter flavor.
Milk or Cream: You can use whole milk for a slightly lighter version, or non-dairy options like almond or oat milk if needed. Just know it may change the soup’s richness.
Herbs: Fresh herbs are fantastic if you have them on hand, but dried thyme and rosemary work perfectly well and are handy for a quick fix!
How Do I Get the Best Flavor When Sautéing the Meat and Vegetables?
The process of sautéing is key to building flavor in your Shepherd’s Pie Soup. Start by heating the olive oil in a large pot. Add your ground meat and allow it to brown evenly before draining excess fats if needed.
- Cook the meat until it’s nicely browned; this can take about 5 minutes.
- Once browned, toss in your onion, garlic, carrots, and celery. Cook for 5 minutes until they soften; don’t rush this step! It really brings out the sweetness.
- Add in your spices and tomato paste. Stir it all together, allowing those flavors to meld as you sauté for an additional 1-2 minutes.
By taking the time to properly sauté your ingredients, you’ll build a strong flavor foundation for your soup! Make sure everything is well coated and cook until fragrant before moving on. Trust me; this makes a big difference!
How to Make Shepherd’s Pie Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef or lamb
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 2 cups frozen peas
- 1 cup frozen corn kernels
- 2 medium potatoes, peeled and diced
- 4 cups beef broth
- 1 cup milk or cream
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp thyme (dried or fresh)
- 1 tsp rosemary (dried or fresh)
- Salt and black pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
For the Mashed Potato Topping:
- 3-4 medium potatoes
- 1/4 cup milk (for mashed potatoes)
- 2 tbsp butter (for mashed potatoes)
For Garnish:
- Chopped parsley or chives
How Much Time Will You Need?
This delicious Shepherd’s Pie Soup takes about 15 minutes to prepare and around 30 minutes to cook, totaling around 45 minutes from start to finish. It’s a quick and hearty meal perfect for busy days!
Step-by-Step Instructions:
1. Brown the Meat:
Heat the olive oil in a large pot over medium heat. Add the ground beef or lamb to the pot. Cook it until it’s browned, using a wooden spoon to break it apart as it cooks. If there is excess fat, drain it off carefully.
2. Sauté Your Vegetables:
Add the diced onion, minced garlic, carrots, and celery to the pot with the browned meat. Stir them together and cook until the vegetables start to soften, which should take about 5 minutes. This step enhances the flavor base of your soup, so don’t skip it!
3. Add the Flavors:
Mix in the tomato paste, thyme, rosemary, Worcestershire sauce, and season with salt and black pepper. Stir everything well to combine and let it cook for another minute so the flavors can meld together nicely.
4. Thicken the Soup:
Sprinkle the flour over the mixture and stir to coat everything evenly. Cook it for about 1-2 minutes. This helps to eliminate any raw flour taste and adds thickness to your soup.
5. Bring It All Together:
Gradually pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to bubble away while you get the other ingredients ready.
6. Add the Vegetables:
Once simmering, toss in the diced potatoes, frozen peas, and corn. Let the soup simmer for about 15-20 minutes, or until the potatoes and carrots are tender. You’ll love how hearty it smells!
7. Prepare the Mashed Potato Topping:
While the soup is cooking, make your mashed potato topping. Boil the peeled potatoes in salted water until they are tender (about 15 minutes). Drain them, then mash with the butter and milk until smooth and creamy. Season with salt and pepper to taste.
8. Finish the Soup:
Once the soup is ready, stir in the milk or cream for extra richness. Taste and adjust the seasoning if necessary—maybe a bit more salt or pepper!
9. Serve Up the Soup:
Serve the piping hot soup in bowls, topped with a generous scoop of your creamy mashed potatoes. The combination of these flavors will be fantastic!
10. Add a Touch of Green:
Finally, garnish your soup with chopped parsley or chives for a fresh touch. Serve with warm bread or biscuits on the side if you want to make it extra special!
This Shepherd’s Pie Soup is a hearty, comforting dish that brings all the flavors of a classic shepherd’s pie to your bowl. Enjoy every flavorful bite!
Can I Use Ground Turkey Instead of Beef or Lamb?
Yes, ground turkey is a great alternative! It will yield a lighter flavor, so you might want to amp up the spices slightly to ensure it’s flavorful. Brown it well just like you would the beef or lamb for the best results.
Can I Make This Soup Vegan or Vegetarian?
Absolutely! You can substitute the meat with lentils or mushrooms for a hearty base. Replace the beef broth with vegetable broth and use plant-based milk for creaminess. The rest of the ingredients work perfectly well!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup before adding the mashed potato topping. Just remember to allow it to cool completely before freezing!
Can I Use Fresh Vegetables Instead of Frozen?
Yes, fresh vegetables work well in this recipe! Just chop them into similar-sized pieces and adjust cooking times slightly; fresh veggies may cook a bit faster than frozen. Enjoy those wonderful flavors!
