Shepherd's Pie Soup
Embrace the heartwarming comfort of Shepherd’s Pie Soup, a delightful twist on a classic dish that combines the savory flavors of shepherd's pie into a rich, hearty soup, perfect for chilly evenings.
Ingredients
For the Soup
- 1 lb ground beef (or lamb) Use either ground beef or lamb based on personal preference.
- 1 medium onion, chopped Chop the onion finely.
- 2 medium carrots, diced Diced into smaller pieces for even cooking.
- 2 stalks celery, diced Diced to complement the soup's texture.
- 2 cloves garlic, minced Minced for a stronger flavor.
- 4 cups beef broth Use low-sodium broth if preferred.
- 1 cup frozen peas No need to thaw before adding.
- 1 cup corn Frozen or canned corn can be used.
- 2 cups mashed potatoes Use leftover or freshly made mashed potatoes.
- to taste Salt and pepper Adjust according to preference.
- to garnish Fresh parsley For garnishing before serving.
- for serving Crusty bread Pairs perfectly for dipping.
Instructions
Cooking the Soup
- Heat a large pot over medium heat.
- Add the ground beef or lamb and allow it to brown fully, draining any excess fat.
- Once browned, add the chopped onion, diced carrots, and diced celery; cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the beef broth and bring to a gentle simmer to meld flavors.
- Add the frozen peas and corn; simmer for another 5 minutes.
- Stir in the mashed potatoes until well combined.
- Season the soup with salt and pepper to taste.
- Serve in bowls, garnished with fresh parsley.
Notes
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to three months. Consider adding herbs like thyme or rosemary for additional flavor.