Description
All the cozy flavors of classic Shepherd’s Pie—hearty ground beef or lamb, vegetables, and potatoes—transformed into a rich, comforting, and spoonable soup perfect for chilly days.
Ingredients
Meat and Oil
- 1 lb ground beef or lamb
- 1 Tbsp olive oil
Vegetables
- 1 small onion, diced
- 2 carrots, diced
- 1 cup frozen peas or mixed vegetables
- 3 cups diced potatoes
Liquids and Flavorings
- 4 cups beef broth
- 2 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium heat. Add the ground beef or lamb and cook until browned, breaking it up as it cooks. Once browned, drain any excess fat from the pot.
- Sauté Vegetables: Add the diced onion and carrots to the pot with the meat. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Flavorings: Stir in the tomato paste, Worcestershire sauce, and thyme. Mix well to coat the meat and vegetables with these rich flavors.
- Simmer Soup: Add the diced potatoes and beef broth to the pot. Bring the soup to a boil, then reduce heat to a simmer. Let it cook uncovered for about 20 minutes, or until the potatoes are tender.
- Finish with Peas and Seasoning: Stir in the frozen peas or mixed vegetables and cook for an additional 5 minutes. Season the soup with salt and pepper to taste before serving.
Notes
- For extra comfort, top each bowl with a scoop of creamy mashed potatoes or a sprinkle of shredded cheese.
- You can substitute lamb with ground beef for a milder flavor.
- To make it thicker, mash some of the potatoes in the soup before serving.
- This soup freezes well; store in an airtight container for up to 3 months.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: British
