Description
Transform a beloved classic into a comforting bowl of goodness with this Shepherd’s Pie Soup. Loaded with tender potatoes, savory ground beef or lamb, vibrant vegetables, and rich, herb-infused broth, this soup captures the essence of shepherd’s pie in every spoonful. Perfect for chilly evenings or cozy family dinners, this one-pot wonder is sure to become a new favorite!
Ingredients
Scale
- 1 ½ pounds potatoes, peeled and diced (divided)
- 1 pound ground beef or lamb
- 1 cup onion, diced
- 1 cup carrots, diced
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 4 cups chicken broth (or beef broth, divided)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 2 bay leaves
- 2 tablespoons butter
- ⅓ cup sour cream
- 1 cup aged white cheddar cheese, shredded (optional)
- 1 cup frozen peas
- Salt and pepper, to taste
Instructions
- Boil the Potatoes:
- Place half the diced potatoes in a pot and cover them with water.
- Bring to a boil and cook until tender, about 15–20 minutes.
- Drain and set aside for the creamy soup base.
- Cook the Meat and Vegetables:
- In a large saucepan, cook the ground beef (or lamb) with onions and carrots over medium-high heat.
- Break up the meat as it cooks, and continue until browned and the vegetables are tender. Drain any excess grease.
- Add Garlic and Tomato Paste:
- Stir in the chopped garlic and tomato paste, cooking for about 1 minute until fragrant.
- Add Broth, Potatoes, and Herbs:
- Pour in half of the broth and add the remaining diced potatoes.
- Stir in Worcestershire sauce, rosemary, thyme, and bay leaves.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
- Prepare the Creamy Base:
- Puree the boiled potatoes from Step 1 with the butter, sour cream, and remaining broth.
- Stir this creamy mixture into the soup to thicken and enhance the flavor.
- Add Cheese and Peas:
- Stir in shredded cheddar cheese (if using) until melted.
- Add the frozen peas and cook for an additional 2 minutes.
- Season and Serve:
- Remove bay leaves and adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls and serve warm.
Notes
- Customize the Protein: Swap ground beef with ground turkey, chicken, or plant-based meat alternatives.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Dairy-Free Option: Use non-dairy butter, sour cream, and cheese alternatives for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: British-Inspired