Shepherd’s Pie Soup brings together the comforting flavors of the classic dish in a warm, satisfying bowl. With tender chunks of meat, hearty vegetables, and creamy potatoes, it’s perfect for chilly days and gatherings alike.
Ingredients:
- 1 lb ground beef or lamb
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups diced potatoes
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions:
- In a large pot, brown the ground beef or lamb over medium heat until fully cooked. Drain any excess fat and set the meat aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Return the cooked meat to the pot. Stir in the beef broth, diced potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 6 servings
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