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Shepherd’s Pie Soup

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A comforting soup version of classic shepherd’s pie, combining lean ground beef or lamb, vegetables, and seasoned broth, topped with creamy potatoes and sometimes cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground beef or lamb
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 small potatoes (about 12 ounces), peeled and diced
  • 7 cups beef stock, divided
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary, crushed
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups frozen peas and carrots
  • 1 cup frozen corn kernels, thawed

Instructions

  1. In a large pot, heat olive oil and brown onion, ground beef, and garlic until no pink remains. Drain any fat.
  2. Add diced potatoes, 6 cups beef stock, thyme, rosemary, tomato paste, bay leaf, salt, and pepper. Simmer uncovered for 10 minutes.
  3. Mix flour with remaining 1 cup beef stock until smooth, then add to soup along with frozen peas, carrots, and corn.
  4. Simmer uncovered for 5 more minutes until thickened and vegetables are tender.
  5. Remove bay leaf before serving.

Notes

Use lean ground beef or lamb to reduce fat content. Substitute vegetables to your preference. To thicken the soup further, add more flour mixed with stock. Serve with crusty bread for a hearty meal.

Nutrition

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