This Shepherd’s Pie Soup takes the classic comfort food and transforms it into a rich, hearty soup with all the flavors you love—savory beef, tender vegetables, and creamy mashed potatoes in every spoonful!
Ingredients:
1 lb ground beef
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3 cups beef broth
1 cup frozen peas
1 cup frozen corn
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper, to taste
3 cups mashed potatoes (prepared separately)
1/2 cup grated cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions:
Brown the Ground Beef:
In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
Sauté Vegetables:
Add the diced onion, carrots, and celery to the pot. Cook for about 5-7 minutes until the vegetables are softened. Stir in the garlic and cook for an additional 1-2 minutes.
Add Broth and Seasonings:
Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, allowing the flavors to meld.
Add Peas and Corn:
Stir in the frozen peas and corn. Let the soup simmer for another 5 minutes until the vegetables are heated through.
Prepare Mashed Potatoes:
While the soup simmers, prepare the mashed potatoes if you haven’t already. You can use leftover mashed potatoes or quickly whip up a fresh batch.
Serve with Mashed Potatoes and Cheese:
Ladle the soup into bowls and top each serving with a scoop of mashed potatoes. Sprinkle with grated cheddar cheese and fresh parsley for garnish.
This Shepherd’s Pie Soup is a cozy and flavorful twist on the classic dish, perfect for cold days or when you’re craving something hearty!
