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1 pound ground beef or ground lamb (for a traditional shepherd’s pie flavor)
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups beef broth
1 cup frozen peas
1 cup frozen corn
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
For the Creamy Potato Topping:
3 cups mashed potatoes (leftovers work beautifully!)
1/2 cup heavy cream (or milk, for a lighter version)
1/4 cup butter
Salt and pepper, to taste
Optional: Shredded cheddar cheese for garnish
How to Make Shepherd’s Pie Soup
Step 1: Cook the Meat
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef or lamb and cook until browned, breaking it into small pieces with a spoon. Season with salt and pepper.
Once cooked, remove the meat with a slotted spoon and set it aside. Leave the drippings in the pot for added flavor.
Step 2: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot. Sauté for about 5–7 minutes, or until the vegetables are softened and the onions are translucent.
Stir in the garlic, thyme, and tomato paste. Cook for another minute until fragrant.
Step 3: Build the Broth
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