Description
Shepherd’s Pie Soup is a hearty and comforting twist on the classic shepherd’s pie, combining ground beef, creamy potatoes, and mixed vegetables in a rich, flavorful broth. This soup delivers all the savory goodness of shepherd’s pie in a warm, easy-to-make dish perfect for cooler days.
Ingredients
Meat and Dairy
- 1 pound lean ground beef (or lamb)
- 2 tablespoons butter
- 1 cup heavy/whipping cream
Vegetables
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium-to-large Russet potatoes, peeled and diced
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans recommended)
Pantry Items and Seasonings
- 1/2 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 4 cups chicken or beef broth
- 1/2 tablespoon soy sauce
- 1/2 tablespoon cornstarch
- Seasoning salt and pepper, to taste
Instructions
- Brown the Ground Beef: Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along, about 8-10 minutes.
- Drain Fat: Once the beef has browned, remove it from the pot and transfer to a paper towel-lined plate. Discard most of the fat from the pot, leaving a little for sautéing.
- Sauté Onions: Add the butter and chopped onions to the pot and sauté over medium heat for 5 minutes until softened.
- Add Garlic and Seasonings: Stir in minced garlic, Italian seasoning, and tomato paste. Cook for about 1 minute, stirring nearly constantly to combine flavors.
- Add Liquids and Potatoes: Pour in the chicken or beef broth, soy sauce, heavy cream, diced potatoes, and return the browned beef to the pot. Increase heat to high and bring to a boil.
- Simmer and Cook Potatoes: Reduce heat to a rapid simmer, cover with the lid slightly open, and cook until potatoes are tender, approximately 20 minutes, stirring occasionally.
- Mash Potatoes (Optional): Lightly mash some of the potatoes directly in the pot with a potato masher for a creamier texture, or leave them whole based on preference.
- Thicken Soup and Add Vegetables: Mix cornstarch with 1 tablespoon cold water to create a slurry. Add the slurry and frozen mixed vegetables to the soup, stirring well.
- Simmer to Finish: Increase heat to high to bring back to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender, broth thickens slightly, and potatoes begin to break down. Stir occasionally to prevent sticking.
- Season to Taste: Taste the soup and season generously with seasoning salt and pepper as desired before serving.
Notes
- You can use lean ground lamb instead of beef for a more traditional shepherd’s pie flavor.
- Frozen mixed vegetables can include carrots, peas, corn, and green beans or any preferred mix.
- Seasoning salt is used to enhance flavors but can be adjusted or omitted to reduce sodium.
- If you prefer a thicker soup, mash more potatoes or add a bit more cornstarch slurry.
- For a dairy-free version, substitute heavy cream with coconut milk or a non-dairy cream alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
