Name: Shepherd’s Pie Soup Recipe
Ingredients: Ground Beef: 1 pound (or lamb) – The main protein source in the soup.; Potatoes: 2 large, peeled and diced – Provides the creamy texture when stirred into the soup.; Carrots: 2 medium, diced – Adds sweetness and color.; Onion: 1 medium, chopped – Adds depth of flavor to the soup.; Frozen Peas: 1 cup – Adds a pop of color and nutrition.; Frozen Corn: 1 cup – Provides sweetness and texture.; Beef or Vegetable Broth: 4 cups – The base for the soup’s savory flavor.; Flour: 2 tablespoons – Helps thicken the broth and create a creamy texture.; Heavy Cream: 1/2 cup – Adds richness to the soup.; Garlic: 3 cloves, minced – For aromatic flavor.; Salt and Pepper: To taste – For seasoning the soup.; Fresh Parsley: For garnish – Adds color and freshness.

Description

Make a warm, hearty Shepherd’s Pie Soup with ground beef, vegetables, and creamy mashed potatoes. Perfect for cozy dinners!

Ingredients

Ground Beef: 1 pound (or lamb) – The main protein source in the soup.
Potatoes: 2 large, peeled and diced – Provides the creamy texture when stirred into the soup.
Carrots: 2 medium, diced – Adds sweetness and color.
Onion: 1 medium, chopped – Adds depth of flavor to the soup.
Frozen Peas: 1 cup – Adds a pop of color and nutrition.
Frozen Corn: 1 cup – Provides sweetness and texture.
Beef or Vegetable Broth: 4 cups – The base for the soup’s savory flavor.
Flour: 2 tablespoons – Helps thicken the broth and create a creamy texture.
Heavy Cream: 1/2 cup – Adds richness to the soup.
Garlic: 3 cloves, minced – For aromatic flavor.
Salt and Pepper: To taste – For seasoning the soup.
Fresh Parsley: For garnish – Adds color and freshness.

Instructions

Cook the Ground Meat: In a large soup pot, heat a tablespoon of olive oil over medium heat. Add the ground beef (or lamb) and cook, breaking it up with a spoon, until it’s browned and cooked through, about 6-8 minutes. Remove any excess grease from the pot.
Sauté the Vegetables: Add the diced onions and carrots to the pot, cooking until they start to soften, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Flour: Sprinkle the flour over the cooked meat and vegetables, stirring to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste. This step will help thicken the broth.
Pour in the Broth: Slowly add the beef or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, then add the frozen peas, corn, and diced potatoes. Simmer for 20-25 minutes, or until the potatoes are tender.
Add the Cream: Stir in the heavy cream, and season the soup with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Serve: Ladle the soup into bowls, and garnish with fresh parsley for added color and flavor. Serve immediately with crusty bread or a side salad for a complete meal.