Print

Shepherd’s Pie Soup

Print Recipe

A hearty, comforting soup inspired by traditional shepherd’s pie, made with ground beef, potatoes, vegetables, and a creamy broth with cheddar 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 the remaining 1 cup stock; add this mixture along with the frozen peas, carrots, and corn.
  4. Simmer uncovered for an additional 5 minutes until soup thickens and vegetables are tender.
  5. Remove bay leaf and adjust seasoning if needed before serving.

Notes

Use lean ground beef or lamb for best flavor; adjust seasoning to taste. This soup can be served with crusty bread for a complete meal. For a richer soup, add a splash of heavy cream or top with shredded cheddar cheese.

Nutrition

Find it online: https://www.receipster.com/shepherds-pie-soup-4/

Themes by WordPress