Shepherd’s Pie Soup
Ingredients:
Salt and pepper, to taste
1 tablespoon olive oil
1 onion, diced
1 lb ground beef (or ground lamb for traditional shepherd’s pie)
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups beef broth
2 cups russet potatoes, diced
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream (optional, for a creamy texture)
Fresh parsley, chopped (for garnish)
Directions:
Brown the Meat
In a large pot, heat the olive oil over medium-high heat. Add the ground beef or lamb, season with salt and pepper, and cook until browned, breaking it apart with a spoon. Drain any excess fat if necessary, then remove the meat and set it aside.
Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook for about 5-6 minutes, or until the vegetables are soft. Add the garlic and cook for another minute until fragrant.
Add Tomato Paste and Seasonings
Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes to deepen the flavors.
Add Broth and Potatoes
Pour in the beef broth and add the diced potatoes. Return the browned meat to the pot, stir, and bring to a gentle simmer. Let the soup cook for 15-20 minutes, or until the potatoes are tender.
Add Peas, Corn, and Cream
Stir in the frozen peas, corn, and heavy cream if using. Cook for an additional 5 minutes to heat the vegetables through and blend the flavors. Adjust seasoning with more salt and pepper if needed.
Serve
Ladle the hearty soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread or a dollop of mashed potatoes on top for a true shepherd’s pie touch!
Enjoy the comforting, savory flavors of this cozy Shepherd’s Pie Soup!
