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Shepherd's Pie Soup

A comforting and creamy soup version of traditional shepherd's pie, featuring savory beef, tender vegetables, and hearty mashed potatoes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb ground beef Rich and hearty, it serves as the flavorful backbone of the soup.
  • 1 tablespoon olive oil A touch of olive oil brings a smooth richness to the dish.
  • 1 cup onion, diced Aromatic and sweet when cooked, providing depth and warmth.
  • 2 cups carrots, diced Bright and slightly earthy, they add vibrant color and sweetness.
  • 2 cups celery stalks, diced Crisp and refreshing, offering a subtle crunch.
  • 3 cloves garlic, minced Fragrant and pungent, lending a burst of flavor.
  • 3 cups beef broth The foundation for a savory broth that envelops all flavors.
  • 1 cup frozen peas Sweet little bursts that contribute to the soup's heartiness.
  • 1 cup frozen corn Juicy kernels that add texture and sweetness.
  • 1 tablespoon Worcestershire sauce A complex blend of umami flavors that enhances the meat's richness.
  • 2 tablespoons tomato paste This concentrated goodness adds depth and color to the soup.
  • 1 teaspoon dried thyme Earthy and aromatic, it brings warmth that complements the dish beautifully.
  • 1 teaspoon paprika Adds a subtle smokiness, enriching the overall flavor.
  • to taste Salt and pepper Essential seasonings to elevate all the flavors.
For Serving
  • 3 cups mashed potatoes Prepared separately; creamy and indulgent.
  • 1/2 cup grated cheddar cheese Melty, tangy goodness that brings everything together.
  • to taste fresh parsley, chopped For garnish and freshness.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the ground beef, cooking until browned and fragrant. Drain excess fat if necessary.
  3. Stir in the diced onion, carrots, and celery, cooking for 5-7 minutes until soft.
  4. Add the minced garlic and sauté for another minute.
Cooking
  1. Pour in the beef broth, then add the frozen peas and corn.
  2. Stir in Worcestershire sauce, tomato paste, thyme, paprika, salt, and pepper. Bring to a simmer.
  3. Let the soup simmer for 15-20 minutes, allowing flavors to meld.
Serving
  1. Ladle the soup into bowls, topping each serving with a scoop of creamy mashed potatoes.
  2. Sprinkle with grated cheddar cheese and garnish with parsley.

Notes

For a leaner version, use ground turkey or chicken. For a vegan option, substitute meat with lentils or chickpeas, and use vegetable broth and vegan mashed potatoes.