Description
Indulge in the ultimate comfort food with Shepherd’s Pie Soup. Discover a new twist on a classic favorite. Try it today!
Ingredients
Scale
- 1 pound (450g) ground lamb (traditional) or ground beef
- 1 tablespoon olive oil
- 1 large onion, finely diced (about 1½ cups)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ cup all-purpose flour
- 4 cups (950ml) beef broth
- 1 cup (240ml) dark beer (optional, can substitute beef broth)
- 1 cup frozen peas
- Salt and pepper to taste
- 1½ pounds (680g) russet potatoes, peeled and cubed
- 3 tablespoons butter
- ⅓ cup (80ml) milk or heavy cream
- ½ cup (50g) grated cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Step 1: Prepare the Potatoes Begin by placing your peeled and cubed potatoes in a large pot of cold, salted water. Starting with cold water ensures even cooking throughout. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes. While the potatoes cook, you can proceed with the soup base preparation.
- Step 2: Brown the Meat In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Add the ground lamb or beef, breaking it up with a wooden spoon, and let it develop a deep brown crust before stirring (about 2-3 minutes). Continue cooking until thoroughly browned, about 5-7 minutes total. The caramelization here builds incredible depth of flavor for your **Shepherd’s Pie Soup**.
- Step 3: Build the Flavor Base Add the diced onion, carrots, and celery to the browned meat. Cook until vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook for 1-2 minutes, stirring constantly – this caramelizes the tomato paste, enhancing the richness of your soup.
- Step 4: Create the Soup Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in the beef broth and beer (if using), stirring continuously to prevent lumps. Add the Worcestershire sauce, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the soup to thicken slightly and the flavors to meld.
- Step 5: Finish the Components While the soup simmers, drain your cooked potatoes thoroughly and return them to their hot pot. Add the butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste, and fold in the cheddar cheese if using. For the soup, stir in the frozen peas during the last 5 minutes of cooking, allowing them to heat through while maintaining their bright color.
- Step 6: Serve Ladle the hot **Shepherd’s Pie Soup** into bowls, then top each serving with a generous dollop of the mashed potatoes in the center. For a traditional shepherd’s pie appearance, you can place the bowls under the broiler for 1-2 minutes to lightly brown the potato tops. Garnish with fresh parsley before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg