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Shepherd's Pie Soup

A comforting and hearty soup that captures the traditional flavors of Shepherd's Pie, featuring ground beef, fresh vegetables, and creamy mashed potatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: British, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat Base
  • 1 lb ground beef Tender and juicy, this will be the rich flavor foundation.
Vegetables
  • 1 tablespoon olive oil Enhances the flavor profile wonderfully.
  • 1 cup onion, diced Adds depth to any dish.
  • 2 cups carrots, diced Brings natural sweetness and color.
  • 2 stalks celery, diced Imparts a delightful crunch.
  • 3 cloves garlic, minced Elevates the flavor.
Soup Base
  • 3 cups beef broth The lifeblood of our comforting soup.
  • 1 cup frozen peas Brightens up the dish.
  • 1 cup frozen corn Adding pops of flavor.
  • 1 tablespoon Worcestershire sauce Brings everything together.
  • 2 tablespoons tomato paste Enhances the soup’s texture and color.
  • 1 teaspoon dried thyme Evokes classic comfort food vibes.
  • 1 teaspoon paprika Adds delightful warmth.
  • to taste salt and pepper Essential for enhancing all flavors.
Toppings
  • 3 cups mashed potatoes (prepared separately) Creamy and cloud-like topping.
  • 1/2 cup grated cheddar cheese Melting seamlessly for added indulgence.
  • to taste fresh parsley, chopped (for garnish) A fresh finish to your bowl.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the ground beef and cook until browned, draining excess fat.
  3. Add diced onion, carrots, and celery; cook for 5-7 minutes until softened.
  4. Stir in the minced garlic and cook for another minute.
Cooking
  1. Pour in the beef broth, followed by the frozen peas and corn.
  2. Stir in the Worcestershire sauce, tomato paste, dried thyme, paprika, salt, and pepper.
  3. Bring the mixture to a gentle simmer and let it cook for 15-20 minutes.
Serving
  1. Ladle the soup into bowls and top with a scoop of creamy mashed potatoes.
  2. Sprinkle with grated cheddar cheese and garnish with fresh parsley.

Notes

This soup pairs wonderfully with crusty bread and can be made ahead of time. Store in the fridge for 3-4 days or freeze for up to 3 months.