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Shepherd’s Pie Soup

Comforting Shepherd’s Pie Soup for Cozy Nights In

This Shepherd’s Pie Soup combines savory beef, sweet carrots, and creamy potatoes for a comforting twist on a classic.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil can substitute with canola oil or vegetable oil
  • 1 pound Ground Beef or Lamb ground turkey or chicken work for a leaner option
  • 1 medium Onion use yellow or white onions for best results
  • 2 cloves Garlic or 1/2 teaspoon of garlic powder as substitute
  • 2 medium Carrots diced into small pieces
  • 2 tablespoons Tomato Paste can swap with canned diced tomatoes
  • 1 tablespoon Worcestershire Sauce opt for gluten-free if needed
  • 1 teaspoon Dried Thyme fresh thyme can replace at three times the amount
  • to taste Salt
  • to taste Pepper
For the Soup Liquid
  • 4 cups Beef Broth can use vegetable or chicken broth
  • 2 cups Diced Potatoes Yukon Gold or Russet are ideal
  • 1 cup Peas fresh or frozen with no substitutes needed
For the Creaminess
  • 1 cup Heavy Cream consider dairy-free cream as an alternative
  • to taste Fresh Parsley or substitute with chives or green onions

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Shepherd’s Pie Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of ground beef or lamb, cooking for 5-7 minutes until browned.
    Shepherd’s Pie Soup
  2. Stir in 1 chopped onion, 2 minced garlic cloves, and 2 diced carrots. Sauté for 4-5 minutes until the onion is translucent.
    Shepherd’s Pie Soup
  3. Mix in 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of dried thyme, seasoning with salt and pepper. Cook for an additional 2 minutes.
    Shepherd’s Pie Soup
  4. Gradually pour in 4 cups of beef broth and add 2 cups of diced potatoes. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until the potatoes are tender.
    Shepherd’s Pie Soup
  5. Add 1 cup of peas and 1 cup of heavy cream. Stir and bring back to a gentle simmer for 5 minutes to heat peas through.
    Shepherd’s Pie Soup
  6. Taste and adjust seasoning with salt and pepper. Serve hot, garnishing with freshly chopped parsley.
    Shepherd’s Pie Soup

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 40IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Perfect for busy weeknights or cozy gatherings. Leftovers can be refrigerated for up to 3 days.

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