Description
A comforting soup that combines the heartiness of classic shepherd’s pie with a savory broth, topped with creamy mashed potatoes.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 4 large Yukon Gold potatoes, peeled and chopped
- 1/2 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or thyme)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat if necessary.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the veggies soften.
- Stir in the garlic and cook for another minute.
- Mix in the tomato paste and Worcestershire sauce, cooking for another 2 minutes.
- Pour in the beef broth and bring the mixture to a simmer. Add the frozen peas, season with salt and pepper, and let it cook for 20 minutes.
- Meanwhile, in a separate pot, boil the chopped potatoes until tender (around 15 minutes), then drain well.
- Mash the potatoes with cream and butter until smooth. Season with salt and pepper.
- Once the soup has simmered, ladle it into bowls and top with a generous spoonful of mashed potatoes. Garnish with fresh herbs.
Notes
This soup stores beautifully! Keep any extras in an airtight container in the fridge for up to 3 days or freeze for up to 3 months without the potato topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: shepherd's pie, soup, comfort food, hearty meal