Description
This Shepherd’s Pie Soup is a hearty and comforting dish that combines all the flavors of traditional shepherd’s pie into a warm, flavorful soup. Made with browned ground beef, fresh vegetables, aromatic herbs, and topped with creamy mashed potatoes, this recipe is perfect for a cozy meal any time of year.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 cups diced tomatoes
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Toppings
- Mashed potatoes, for serving
- Chopped fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and cook until the vegetables are tender, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Brown Ground Beef: Add ground beef to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
- Add Liquids and Peas: Pour in the beef broth, diced tomatoes, and add frozen peas. Stir in dried thyme and rosemary. Bring the soup to a boil, then reduce heat and let simmer for 15-20 minutes to allow flavors to meld.
- Season: Taste the soup and season with salt and freshly ground black pepper according to your preference.
- Serve: Ladle soup into bowls and top each serving with a generous dollop of creamy mashed potatoes. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- You can prepare mashed potatoes from scratch or use store-bought mashed potatoes for convenience.
- For an extra hearty version, consider stirring in some corn or substituting ground lamb for beef.
- This soup can be reheated and often tastes even better the next day as flavors continue to develop.
- To make this dish gluten-free, ensure the beef broth and tomato paste are certified gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
