Shepherds Pie Soup
Shepherd's Pie Soup combines the comforting flavors of traditional Shepherd's Pie in a hearty, warming soup. Filled with ground meat, vegetables, and creamy mashed potatoes, this dish is perfect for a chilly day.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Potato masher
- 1 Measuring cups and spoons
- 1 Ladle
- 6 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound ground lamb or beef Can substitute with ground turkey or chicken.
- 4 cups beef broth
- 2 cups frozen mixed vegetables Peas, corn, and carrots.
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- 2 cups prepared mashed potatoes Store-bought or homemade.
- fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are soft.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Increase the heat to medium-high and add the ground lamb or beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
- Stir in the frozen mixed vegetables, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper to taste. Let the soup simmer for an additional 10 minutes.
- Remove the pot from heat and stir in the prepared mashed potatoes until well combined and creamy.
- Serve the soup hot, garnished with fresh parsley.
Notes
You can substitute the ground meat with ground turkey or chicken for a lighter option.
Feel free to add other vegetables you prefer, such as mushrooms or corn.
For a creamier texture, you can stir in a splash of cream or milk with the mashed potatoes.