Shepherd’s Pie Soup Recipe

Shepherd’s Pie is a beloved comfort food that combines savory meat, vegetables, and a creamy mashed potato topping baked to perfection. However, if you’re looking for a quick, hearty meal with all the familiar flavors of traditional Shepherd’s Pie but in a cozy soup form, this Shepherd’s Pie Soup is the answer. Packed with ground meat, vegetables, and creamy mashed potatoes, this soup is both satisfying and easy to make.

Step 1: Prepare the Mashed Potatoes

1. Boil the Potatoes: Place the peeled and cubed potatoes in a large pot. Cover them with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
2. Drain and Mash: Drain the potatoes in a colander and return them to the pot. Add the butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy. If desired, mix in shredded cheddar cheese for a cheesy flavor. Set the mashed potatoes aside while you prepare the soup.

Step 2: Make the Soup Base

1. Sauté the Vegetables: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
2. Brown the Meat: Add the ground beef or lamb to the pot. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
3. Add Carrots and Celery: Stir in the diced carrots and celery, cooking for an additional 5 minutes until they start to soften.
4. Add Spices and Tomato Paste: Sprinkle in the dried thyme, dried rosemary, and tomato paste. Stir well to combine and cook for about 1 minute, allowing the spices to become fragrant.
5. Pour in the Broth: Add the beef broth and Worcestershire sauce to the pot, scraping up any browned bits from the bottom (these bits add flavor to the soup). Bring the mixture to a simmer.
6. Simmer the Soup: Reduce the heat to low and let the soup simmer for 15-20 minutes. Add the frozen peas in the last 5 minutes of cooking. This allows them to heat through without becoming mushy.
7. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 3: Combine and Serve

1. Serve the Soup: Ladle the soup into bowls, filling each bowl generously with the meat and vegetable mixture.
2. Top with Mashed Potatoes: Spoon a generous portion of the mashed potatoes over each bowl of soup.
3. Optional Cheese Topping: If you like, sprinkle additional cheese over the mashed potatoes while they’re still hot, allowing the cheese to melt slightly.
4. Garnish: Finish with a sprinkle of fresh parsley for color and flavor.
5. Enjoy: Serve immediately and enjoy the comforting warmth of Shepherd’s Pie Soup.

Tips for Success

• Use Leftover Mashed Potatoes: If you have leftover mashed potatoes from a previous meal, feel free to use them in this recipe. This can save you time and add flavor.
• Make It Ahead: Shepherd’s Pie Soup can be made in advance and stored in the refrigerator for up to three days. Just keep the mashed potatoes separate and add them when you reheat the soup.
• Thicker Soup: For a thicker soup, consider mashing some of the beans or vegetables in the broth, or adding a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) to thicken it up.
• Variations: You can add other vegetables such as corn, green beans, or bell peppers for added flavor and nutrition. Adjust the cooking time accordingly to ensure all vegetables are tender.
• Gluten-Free Option: Ensure that the Worcestershire sauce and broth are gluten-free, or substitute with gluten-free options to keep this recipe safe for those with gluten sensitivities.

Variations of Shepherd’s Pie Soup

• Vegetarian Version: Substitute the meat with lentils or chopped mushrooms for a hearty vegetarian version. Use vegetable broth and add additional vegetables like zucchini and bell peppers.
• Spicy Version: Add a teaspoon of red pepper flakes or diced jalapeños to the soup base for an extra kick of heat.
• Creamy Version: For a creamier texture, stir in a cup of heavy cream or half-and-half just before serving.

Conclusion

Shepherd’s Pie Soup is the perfect dish to bring warmth and comfort to your table, especially on cold days. This delicious recipe offers all the classic flavors of Shepherd’s Pie in a quick and easy-to-prepare soup. With its savory meat, fresh vegetables, and creamy mashed potato topping, this dish is sure to satisfy your cravings and keep you coming back for more. Plus, with the ability to customize the ingredients and make it your own, Shepherd’s Pie Soup can become a staple in your recipe repertoire. Enjoy this hearty soup with your family and friends for a comforting meal any time of the year!

Yield: 6

Shepherd’s Pie Soup Recipe

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Shepherd's Pie is a beloved comfort food that combines savory meat, vegetables, and a creamy mashed potato topping baked to perfection. However, if you’re looking for a quick, hearty meal with all the familiar flavors of traditional Shepherd’s Pie but in a cozy soup form, this Shepherd's Pie Soup is the answer. Packed with ground meat, vegetables, and creamy mashed potatoes, this soup is both satisfying and easy to make.

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Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef or lamb (or a mix of both)
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 4 cups beef broth (or vegetable broth for a vegetarian option)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup milk or heavy cream (optional for creaminess)
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics:

• In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.

2. Brown the Meat:

• Add the ground beef or lamb to the pot. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if necessary.

3. Add Vegetables:

• Stir in the diced carrots, celery, and potatoes. Cook for another 5 minutes, allowing the vegetables to soften slightly.

4. Add Liquid and Seasonings:

• Pour in the beef broth, adding the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.

5. Simmer the Soup:

• Reduce the heat to low and let the soup simmer for about 20 minutes or until the potatoes and carrots are tender. Stir occasionally.

6. Incorporate Peas and Cream (Optional):

• Add the frozen peas and stir in the milk or heavy cream if using, allowing it to heat through for about 5 minutes. Adjust seasoning as needed.

7. Serve:

• Ladle the soup into bowls and garnish with chopped fresh parsley.

Notes

Make It Vegetarian: Substitute the ground meat with lentils or a meat substitute for a vegetarian option. Use vegetable broth instead of beef broth.

Add Flavor: Feel free to add other vegetables like corn, green beans, or bell peppers for extra flavor and nutrition.

Thickening the Soup: If you prefer a thicker soup, you can mash some of the potatoes after cooking or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to thicken it up.