Shepherd’s Pie Soup

A comforting soup inspired by traditional shepherd’s pie, made with savory ground meat, tender vegetables, and a creamy potato base. Perfect for cold days and family dinners.

Ingredients (Serves 4–6)

• 1 lb ground lamb or ground beef

• 1 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 3 cups potatoes, peeled and diced

• 4 cups beef broth

• 1 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1 tsp dried thyme

• ½ tsp rosemary

• Salt & black pepper to taste

• ½ cup milk or cream

• ½ cup frozen peas

Instructions

1. Heat olive oil in a large pot over medium heat. Brown ground meat; drain excess fat.

2. Add onion, carrots, celery, and garlic; sauté until softened.

3. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

4. Add potatoes and broth; bring to a boil, then simmer 15–20 minutes until potatoes are tender.

5. Lightly mash some potatoes in the pot to thicken the soup.

6. Stir in milk/cream and peas; simmer 5 minutes more. Taste and adjust seasoning.

Serving Tips

• Top with chopped parsley or chives

• Serve with crusty bread or biscuits

• Add a sprinkle of shredded cheddar if desired

Q & A

Q: Can I make this gluten-free?
A: Yes—just ensure your Worcestershire sauce is gluten-free.

Q: Can I freeze Shepherd’s Pie Soup?
A: Yes, freeze without cream and add it when reheating.

Q: Can I make it low-carb?
A: Replace potatoes with cauliflower florets.