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Shepherd’s Pie Soup Recipe

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★★★★★

4.7 from 95 reviews

This hearty Shepherd’s Pie Soup combines the comforting flavors of traditional shepherd’s pie into a warm, satisfying soup. Featuring tender ground lamb or beef, a medley of vegetables, and creamy mashed potatoes as a topping, this recipe is perfect for a cozy meal that’s packed with flavor and texture.

Ingredients

Scale

Mashed Potato Topping

  • 2 pounds Yukon Gold potatoes (peeled and quartered)
  • 1/2 cup milk (or use half-and-half for richer flavor)
  • 4 tablespoons unsalted butter
  • Salt and freshly ground black pepper (to taste)
  • 1/4 cup shredded cheddar cheese (optional)

Soup

  • 1 tablespoon olive oil
  • 1 pound ground lamb or lean ground beef
  • 1 large yellow onion (finely chopped)
  • 2 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups beef broth (or vegetable broth for a lighter option)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Cook and Mash Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly and return them to the hot, dry pot. Mash using a potato masher or ricer until smooth. Add milk, butter, salt, and pepper, stirring until creamy. Optionally, stir in shredded cheddar cheese. Set aside.
  2. Brown the Meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground lamb or beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain excess grease.
  3. Sauté Vegetables and Aromatics: Add chopped onion, diced carrots, and diced celery to the pot with the meat. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in minced garlic, dried thyme, and dried rosemary and cook for an additional minute until fragrant.
  4. Add and Toast Flour: Sprinkle flour over the meat and vegetable mixture. Stir well to coat and cook for 1-2 minutes to toast the flour slightly, which helps thicken the soup and avoids a raw taste.
  5. Incorporate Broth and Worcestershire: Gradually whisk in the beef broth, ensuring no lumps form. Stir in Worcestershire sauce. Bring to a simmer, scraping up browned bits from the pot’s bottom.
  6. Simmer the Soup: Reduce heat to low, cover, and let simmer gently for 15-20 minutes to meld flavors and tenderize vegetables.
  7. Add Frozen Vegetables: Stir in frozen peas and corn. Continue to simmer for another 5 minutes until heated through and tender.
  8. Season and Serve: Taste and season generously with salt and freshly ground black pepper if needed. Ladle hot soup into bowls and spoon a generous dollop or swirl of mashed potato topping into the center of each bowl. Serve immediately.

Notes

  • You can substitute ground lamb with lean ground beef or turkey for variation.
  • Using Yukon Gold potatoes provides a creamy texture perfect for mashing.
  • For a richer soup, use half-and-half instead of milk in the mashed potatoes.
  • Optionally add shredded cheddar cheese to the mashed potatoes for extra flavor.
  • Vegetable broth can be used instead of beef broth for a lighter, vegetarian-friendly option (omit meat for full vegetarian).
  • Make sure to brown the meat well and scrape the bottom of the pot when adding broth to develop deep flavor.
  • This soup pairs well with crusty bread or a simple green salad.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Shepherd's pie soup, comfort food, ground lamb soup, mashed potato soup, hearty soup, British recipes

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