Shepherds Pie Soup
This Shepherd’s Pie Soup is a comforting twist on the traditional dish, combining the rich flavors of shepherd's pie in a hearty soup form. With a savory broth, vegetables, and ground meat, it's the perfect dish for a chilly day.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 lb ground lamb or beef Substitutable with ground turkey or chicken.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 medium potatoes, diced
- 1 cup frozen peas
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- for garnish fresh parsley Optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, sauté until softened and fragrant, about 3-4 minutes.
- Add the ground lamb or beef to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the diced carrots and potatoes, and cook for another 5 minutes, allowing them to soften slightly.
- Add the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
- Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Add the frozen peas and cook for an additional 5 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute the ground lamb with ground turkey or chicken for a lighter version.
Feel free to add other vegetables like corn or green beans for extra nutrition.
This soup keeps well in the fridge for a few days and can also be frozen for later use.