Description
Shepherd’s Pie Soup is a hearty, creamy soup inspired by the classic comfort dish, made with ground beef, potatoes, vegetables, and a rich savory broth.
Ingredients
Scale
- 1 pound lean ground beef or lamb
- 2 tablespoons butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 4 cups chicken or beef broth
- 1/2 tablespoon Worcestershire sauce
- 1 cup heavy whipping cream
- 2 medium-to-large Russet potatoes, peeled and diced
- 1/2 tablespoon cornstarch
- 2 cups frozen mixed vegetables
- Seasoning salt and black pepper, to taste
Instructions
- Add the ground beef to a Dutch oven over medium-high heat and cook until browned, breaking it apart as it cooks.
- Transfer the beef to a plate lined with paper towels and discard most of the fat from the pot.
- Add butter and chopped onion to the pot and sauté until softened.
- Stir in the garlic, Italian seasoning, and tomato paste and cook briefly.
- Add broth, Worcestershire sauce, cream, potatoes, and cooked beef, then bring to a boil.
- Reduce heat and simmer with the lid slightly open until the potatoes are tender.
- Lightly mash some of the potatoes directly in the pot.
- Mix cornstarch with cold water and stir it into the soup along with the frozen vegetables.
- Simmer until the broth thickens and the vegetables are tender.
- Season with seasoning salt and black pepper to taste.
Notes
- Frozen mixed vegetables cook faster than fresh vegetables.
- Heavy cream provides the best texture and stability.
- Avoid substituting milk or half-and-half to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 110 mg