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Shepherd’s Pie Soup Recipe

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★★★★★

4.9 from 146 reviews

This Shepherd’s Pie Soup combines all the comforting flavors of a classic shepherd’s pie into a creamy, hearty soup. Featuring browned ground beef, tender potatoes, mixed vegetables, and a rich broth enhanced with tomato paste and Worcestershire sauce, this satisfying soup is perfect for a cozy meal any day of the week.

Ingredients

Scale

Main Ingredients

  • 1 pound lean ground beef (or lamb)
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons tomato paste
  • 4 cups chicken or beef broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 cup heavy/whipping cream
  • 2 medium-to-large Russet potatoes, peeled and diced
  • 1/2 tablespoon cornstarch
  • 2 cups frozen mixed vegetables (carrots, peas, corn, green beans recommended)
  • Seasoning salt & pepper, to taste

Instructions

  1. Brown the Beef: Add the ground beef to a Dutch oven or large soup pot over medium-high heat. Cook, breaking up the meat as it browns, until fully cooked and no longer pink, about 8-10 minutes.
  2. Remove Excess Fat: Transfer the browned beef to a paper towel-lined plate to drain. Discard most of the fat from the pot, leaving a small amount for flavor.
  3. Sauté Onions: Add butter to the pot and melt over medium heat. Add the chopped onions and sauté for about 5 minutes until softened and translucent.
  4. Add Aromatics and Tomato Paste: Stir in minced garlic, Italian seasoning, and tomato paste. Cook, stirring constantly, for about 1 minute to toast the tomato paste and activate the flavors.
  5. Add Liquids and Potatoes: Pour in chicken or beef broth, Worcestershire sauce, and heavy cream. Add the diced potatoes and the cooked ground beef back into the pot. Increase heat to high and bring the mixture to a boil.
  6. Simmer Until Potatoes Tender: Once boiling, reduce the heat to a rapid simmer and leave the pot uncovered or with the lid slightly ajar. Cook until potatoes are tender, about 20 minutes, stirring occasionally to prevent sticking.
  7. Optional Potato Mashing: Use a potato masher to lightly mash some of the potatoes directly in the pot for a thicker texture, or leave them whole based on preference.
  8. Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with 1 tablespoon of cold water until smooth.
  9. Thicken and Add Vegetables: Stir the cornstarch slurry and frozen mixed vegetables into the soup. Increase heat to high briefly to reactivate the bubbles, then reduce to a simmer.
  10. Simmer Until Veggies Are Tender: Cook for an additional 10-15 minutes until the vegetables are tender, the broth thickens slightly, and the potatoes develop a fall-apart texture. Stir occasionally to avoid sticking.
  11. Season to Taste: Taste the soup and season generously with seasoning salt and freshly ground black pepper as desired. Serve hot and enjoy.

Notes

  • Frozen mixed vegetables typically include peas, carrots, corn, and green beans; you can substitute with your preferred mix.
  • You can substitute lamb for the ground beef to make the soup closer to a traditional shepherd’s pie flavor.
  • Seasoning salt is recommended for depth; adjust salt accordingly if using salted broth.
  • If you prefer a thicker soup, you can mash more potatoes or increase the cornstarch slightly.

Keywords: Shepherd's Pie Soup, comfort food soup, creamy potato soup, beef and vegetable soup

Find it online: https://tastybynova.com/shepherds-pie-soup-recipe/