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Shepherd’s Pie Soup Recipe

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★★★★★

4.6 from 109 reviews

Shepherd’s Pie Soup is a comforting and hearty dish that captures all the flavors of traditional shepherd’s pie in a warm, easy-to-make soup. Made with lean ground beef or lamb, tender potatoes, mixed vegetables, and a creamy broth, it’s perfect for a cozy meal anytime.

Ingredients

Scale

Meat and Fats

  • 1 pound lean ground beef (or lamb)
  • 2 tablespoons butter

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 medium-to-large Russet potatoes, peeled and diced
  • 2 cups frozen mixed vegetables

Seasonings and Sauces

  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons tomato paste
  • 1/2 tablespoon Worcestershire sauce
  • Seasoning salt and pepper, to taste

Liquids and Thickeners

  • 4 cups chicken or beef broth
  • 1 cup heavy/whipping cream
  • 1/2 tablespoon cornstarch

Instructions

  1. Brown the meat: Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook for about 8-10 minutes, breaking up the meat as it browns.
  2. Drain fat and remove beef: Once browned, transfer the beef to a paper towel-lined plate and discard most of the fat from the pot.
  3. Sauté onions: Add butter and chopped onions to the pot, cooking for 5 minutes until softened.
  4. Add garlic and seasonings: Stir in minced garlic, Italian seasoning, and tomato paste, cooking for about one minute while stirring constantly.
  5. Add liquids and potatoes: Pour in chicken or beef broth, Worcestershire sauce, heavy cream, diced potatoes, and the browned beef. Bring the mixture to a boil over high heat.
  6. Simmer until potatoes are tender: Reduce heat to a rapid simmer, leaving the lid slightly open, and cook for approximately 20 minutes, stirring occasionally.
  7. Mash potatoes (optional): Lightly mash the potatoes directly in the pot for a creamier texture, or leave them whole according to preference.
  8. Add cornstarch slurry and vegetables: Mix cornstarch with 1 tablespoon cold water in a small bowl. Stir the slurry and frozen mixed vegetables into the soup.
  9. Boil and simmer to thicken: Increase heat to high until the soup begins to boil again, then reduce heat and simmer for another 10-15 minutes until the broth thickens, vegetables are tender, and potatoes fall apart. Stir occasionally to prevent sticking.
  10. Season to taste: Finally, season the soup generously with seasoning salt and pepper to your liking.

Notes

  • The recipe calls for lean beef or lamb, but you can substitute with ground turkey for a leaner option.
  • Frozen mixed vegetables can include peas, carrots, corn, and green beans for variety.
  • Lightly mashing the potatoes in the soup thickens it and gives a creamier texture but can be skipped if you prefer chunkier potatoes.
  • Adjust seasoning salt and pepper to your taste preference; the recipe suggests being generous for best flavor.

Keywords: Shepherd's Pie Soup, Comfort Food, Hearty Soup, Ground Beef Soup, Creamy Potato Soup

Find it online: https://annakocht.com/shepherds-pie-soup-recipe/