Comforting Shepherd’s Pie in a Bowl

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Shepherd’s Pie Soup is a comforting twist on the classic Shepherd’s Pie, combining the rich flavors of a meat and vegetable stew with a creamy, mashed potato topping. The hearty broth, packed with ground beef or lamb, vegetables, and herbs, is the perfect base for a scoop of fluffy mashed potatoes, making this dish both filling and flavorful.

  1. Ingredients:
  • 1 tablespoon olive oil
  • 1 pound ground beef or lamb
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, chopped
  • 4 cups beef broth
  • 2 cups frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1/4 cup heavy cream
  • 3 medium potatoes, peeled and cubed
  • 1/4 cup grated cheddar cheese (optional, for garnish)
  • Fresh parsley for garnish

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add the ground beef or lamb and cook until browned, breaking it apart with a spoon.
  2. Add the chopped onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
  3. Stir in the tomato paste, dried thyme, dried rosemary, salt, and pepper.
  4. Pour in the beef broth and bring to a simmer. Cook for 20 minutes, until the vegetables are tender.
  5. While the soup is simmering, boil the cubed potatoes in a separate pot of salted water for 12-15 minutes, or until fork-tender. Drain and mash the potatoes with a splash of heavy cream, salt, and pepper to taste.
  6. Stir the frozen peas into the soup and cook for another 3-4 minutes until heated through.
  7. Serve the soup with a spoonful of mashed potatoes on top, and garnish with cheddar cheese and fresh parsley, if desired.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 4 servings

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