Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 lb (450g) ground beef or lamb
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups (1 liter) beef or chicken broth
- 1 cup (240ml) water
- 1 cup frozen peas
- 4 medium russet potatoes, peeled and diced
- 1/2 cup (120ml) heavy cream or milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped parsley
Instructions
- Brown the Meat:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the ground beef or lamb, breaking it into small pieces as it cooks. Season with a pinch of salt and pepper.
- Once browned, remove the meat with a slotted spoon and set it aside.
- Sauté the Veggies:
- Add the remaining tablespoon of olive oil to the pot.
- Sauté the onion, carrots, and celery until softened (about 5 minutes).
- Stir in the garlic and cook for 1 minute more.
- Make the Base:
- Sprinkle the flour over the vegetables and stir to coat.
- Stir in the tomato paste, cooking for another 2 minutes.
- Gradually add the broth, stirring constantly to avoid lumps.
- Simmer the Soup:
- Return the cooked meat to the pot and add the diced potatoes, Worcestershire sauce, thyme, and a cup of water.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
- Finish It Off:
- Stir in the frozen peas, butter, and heavy cream. Let the soup simmer for 5 more minutes.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls and top with shredded cheese or chopped parsley for a touch of flair.
Do’s and Don’ts
DO:
- Use ground lamb for a traditional shepherd’s pie flavor, but ground beef works wonderfully too.
- Mash a few potatoes into the soup if you want a thicker, creamier consistency.
DON’T:
- Skip the tomato paste—it adds depth and richness to the soup.
- Overload the pot with too many veggies; the balance is key to the classic flavor.
Pro Tips:
- For extra indulgence, top each bowl with a dollop of mashed potatoes or a sprinkling of crumbled potato chips.
- Make it ahead of time! Like most soups, the flavors deepen after a day in the fridge.
This Shepherd’s Pie Soup is comfort food in a spoonful—hearty, savory, and oh-so-satisfying. It’s like a warm, cozy hug for your stomach. Pair it with crusty bread and enjoy! 🥔🥕🥣
