Shepherd's Pie Soup
Shepherd’s Pie Soup has the flavors of the classic in a comforting bowl, with ground beef, veggies, and peas in a beef broth. A spoonful of mashed potatoes on top melts right in and makes it creamy. It’s a great way to use up leftover mashed potatoes.
Servings 6
Calories 254kcal
Ingredients
- 1 lb lean ground beef
- ½ cup sweet onion diced
- ½ cup carrots peeled and diced
- ½ cup celery diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 4 cups beef broth
- 1 ½ cups frozen peas
- Salt and pepper to taste
- 2 cups mashed potatoes fresh or leftover
- ½ cup milk
- 2 tbsp butter
- 2 tbsp fresh parsley chopped, optional
Instructions
- Cook ground beef over medium heat until browned. Drain excess fat if needed.
- Add onion, carrots, and celery. Cook for 5-6 minutes, until softened. Stir in garlic and cook for 30 seconds.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour in beef broth and bring to a gentle simmer. Cook uncovered for 15 minutes.
- Stir in the peas and heat through for about 5 minutes. Taste and season with salt and pepper.
- Warm mashed potatoes with milk and butter until smooth.
- Ladle soup into bowls and top with a spoonful of mashed potatoes.
Notes
- Mashed potatoes: Leftover or fresh; both work. Warm them with the milk and butter before spooning them on top.
- Vegetables: Cut the carrots and celery small and to the same size so they cook completely.
- Peas: Add them frozen. They thaw and cook right in the soup.
- Storage: Refrigerate for up to 3 days, without the mashed potato topping.
- Freezing: Freeze for up to 3 months, also without the topping.
- Reheating: Warm in a pot over medium-low heat, stirring occasionally, or in a microwave-safe bowl, stirring halfway through. Thaw frozen soup in the fridge overnight first.
- Variations: Add frozen corn or green beans, use ground lamb or turkey, or top with shredded cheddar.
Nutrition
Calories: 254kcal | Carbohydrates: 28g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 865mg | Potassium: 817mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3012IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 4mg
