Description
This Shepherd’s Pie Soup recipe is a cozy, one-pot comfort food that transforms the classic casserole into a hearty soup. Loaded with ground beef, veggies, and creamy mashed potatoes, it’s perfect for chilly nights. Great for easy dinners, meal prep, and freezing.
Ingredients
1 lb ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
2 tbsp tomato paste
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
3 cups mashed potatoes (prepared)
2 tbsp butter
0.5 cup cream or milk
0.5 tsp salt
0.25 tsp black pepper
Instructions
1. In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté until softened and onions are translucent. Add minced garlic and cook for 1 minute.
2. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease.
3. Stir in tomato paste, Worcestershire sauce, thyme, and bay leaf. Let the tomato paste cook for 2 minutes.
4. Pour in beef broth. Bring to a simmer and cook for 20–25 minutes until vegetables are tender and flavors develop.
5. Add frozen peas in the last few minutes of cooking. Meanwhile, heat mashed potatoes with butter and cream until smooth.
6. Serve the soup in bowls and top each with a swirl or dollop of mashed potatoes. Garnish with pepper or chopped parsley if desired.
Notes
Make mashed potatoes ahead of time for quick assembly.
Swap beef for ground turkey or lentils for a lighter version.
Use a piping bag for a fancy mashed potato swirl topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg