Shepherd’s Pie Soup: The #1 Recipe
Description
Shepherd’s Pie Soup takes the flavors of the classic comfort dish and transforms them into a cozy, hearty soup. Rich ground meat, tender vegetables, and creamy mashed potato topping make it a favorite for family dinners or chilly evenings.
Ingredients
- 1 lb (450 g) ground beef or lamb
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 4 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 2 cups mashed potatoes (prepared in advance or store-bought)
- Optional: fresh parsley for garnish
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Potato masher (if making mashed potatoes from scratch)
Instructions
- Cook the meat
- In a large pot, sauté onions and garlic until fragrant.
- Add ground beef or lamb and cook until browned. Drain excess fat.
- Add vegetables
- Stir in carrots, celery, and peas. Cook for 3–4 minutes until slightly softened.
- Build the soup base
- Add broth, tomato paste, Worcestershire sauce, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Finish with mashed potatoes
- Spoon mashed potatoes on top of each serving, or dollop into the soup and stir gently for a creamy texture.
- Serve
- Garnish with fresh parsley if desired. Serve hot with crusty bread.
Tips
- Use leftover mashed potatoes for a time-saving option.
- For extra richness, swirl in a little cream or milk before serving.
- Freeze portions of the soup without the mashed potato topping; add fresh when reheating.
This recipe combines the heartiness of shepherd’s pie with the warmth and convenience of soup—no wonder it’s a crowd favorite!