Shepherd's Pie Soup takes a classic comfort dish and transforms it into a warm, hearty soup perfect for a chilly day. This innovative twist on the traditional Irish recipe captures the savory flavors of shepherd's pie but presents them in a bowl.
Ingredients
Scale:
1 lb ground beef (or use a substitute for vegetarian shepherd's pie soup)
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup peas (fresh or frozen)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
Salt and black pepper to taste
4 cups beef broth (or vegetable broth for a vegetarian option)
1 tablespoon cornstarch (to thicken, optional)
4 large potatoes, peeled and diced
1/2 cup milk
2 tablespoons butter
Salt to taste
Chopped fresh parsley (optional)
Grated cheddar cheese (optional)
Instructions
Prepare the Ground Beef Mixture: In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat. Add the onion and garlic, sautéing until the onion is translucent. Stir in the carrots, celery, and peas, cooking for an additional 5 minutes.
Add Flavorings: Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld.
Prepare the Broth: Pour in the beef broth, bring the mixture to a simmer, and let it cook for about 15 minutes. If you prefer a thicker soup, mix 1 tablespoon of cornstarch with a bit of cold water and stir it into the soup.
Make the Mashed Potato Topping: While the soup simmers, boil the diced potatoes in salted water until tender. Drain and mash them with milk and butter, seasoning with salt to taste.
Assemble and Serve: Ladle the soup into bowls and generously top each serving with a scoop of mashed potatoes. Garnish with freshly chopped parsley and grated cheddar cheese if desired.
