Description
Hearty Shepherd’s Pie Soup topped with creamy mashed potatoes, perfect for a comforting and flavorful meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound ground lamb (or beef)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen green beans, cut into 1-inch pieces
- 1/4 cup chopped fresh parsley, for garnish
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons butter
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preparing the Soup Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the ground lamb (or beef) to the pot. Break it up with a spoon and cook until browned, about 7-10 minutes. Drain off any excess grease.
- Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute, allowing the herbs to release their fragrance.
- Add the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly.
- Pour in the beef broth and add the diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat and simmer for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld.
- Stir in the frozen peas, corn, and green beans. Cook for another 5-7 minutes, or until the vegetables are tender.
- Making the Mashed Potato Topping: While the soup is simmering, prepare the mashed potato topping. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the potatoes to a boil and cook until they are fork-tender, about 15-20 minutes.
- Drain the potatoes well and return them to the pot.
- Add the milk, butter, salt, and pepper to the pot. Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy.
- If desired, stir in the shredded cheddar cheese until melted and combined.
- Assembling the Shepherd’s Pie Soup: Ladle the soup into bowls.
- Top each bowl with a generous dollop of mashed potatoes.
- Sprinkle with chopped fresh parsley for garnish.
- For an extra touch, you can broil the soup for a minute or two to lightly brown the mashed potato topping.
- Serve immediately and enjoy!
Notes
- Spice it up: Add a pinch of red pepper flakes to the soup for a little heat.
- Add Worcestershire sauce: A tablespoon of Worcestershire sauce adds a depth of umami flavor.
- Use different vegetables: Feel free to substitute other vegetables, such as mushrooms, parsnips, or turnips.
- Make it vegetarian: Substitute the ground lamb (or beef) with lentils or crumbled vegetarian ground meat. Use vegetable broth instead of beef broth.
- Make it ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Prepare the mashed potato topping just before serving.
- Freezing: The soup base freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the mashed potato topping, as it can change texture.
- Creamy Version: For a creamier soup, stir in 1/2 cup of heavy cream or sour cream at the end of cooking.
- Thickening: If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last few minutes of cooking.
- Serving Suggestions: Serve with crusty bread or a side salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes