Description
Shepherd’s Pie Soup is a comforting and hearty dish that combines the flavors of traditional shepherd’s pie in a warm, soup form.
Ingredients
Scale
- 1 lb ground beef or lamb
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup frozen peas
- 2 cups potatoes, peeled and diced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened.
- Add the minced garlic and cook for an additional minute.
- Stir in the ground beef or lamb, cooking until browned.
- Add the tomato paste, Worcestershire sauce, thyme, salt, and pepper, mixing well.
- Pour in the beef broth and bring to a boil.
- Add the diced potatoes and reduce heat to a simmer. Cook until the potatoes are tender.
- Stir in the frozen peas and cook for another 5 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- Feel free to add other vegetables like corn or green beans.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg