Description
Craving a cozy meal? Try our Shepherd’s Pie Soup recipe for a comforting twist on a classic dish. Discover a new favorite today!
Ingredients
Scale
- 1 pound (450g) ground lamb (or substitute with ground beef)
- 2 tablespoons olive oil
- 1 large onion (about 1 cup), finely diced
- 2 medium carrots (about 1 cup), diced into ¼-inch pieces
- 2 celery stalks (about ½ cup), finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups (950ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 cup (150g) frozen peas
- Salt and pepper to taste
- 2 pounds (900g) russet potatoes, peeled and cubed
- ¼ cup (60ml) whole milk
- 3 tablespoons butter
- ½ cup (50g) grated cheddar cheese (optional)
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Step 1: Prepare the Potatoes Begin by placing the peeled and cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt, bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender. Drain thoroughly and return to the pot. Add the milk and butter, then mash until smooth and fluffy. Season with salt and pepper to taste, fold in the cheddar cheese if using, then cover and set aside while preparing the soup.
- Step 2: Brown the Meat In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground lamb, breaking it into chunks (not too small at first). Allow it to develop a brown crust before stirring, about 3-4 minutes. Continue cooking until all the meat is nicely browned, about 5-7 minutes total. Season with salt and pepper, then transfer to a plate lined with paper towels.
- Step 3: Sauté the Vegetables In the same pot, add the remaining tablespoon of olive oil. Add the onions, carrots, and celery, cooking until softened, about 5-6 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly and coats the vegetables.
- Step 4: Build the Soup Base Sprinkle the flour over the vegetable mixture and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, rosemary, thyme, and bay leaf. Return the browned lamb to the pot and bring everything to a gentle boil.
- Step 5: Simmer and FinishReduce the heat to low, cover partially, and simmer for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly. Add the frozen peas and cook for an additional 3 minutes. Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
- Step 6: Add the Potato ToppingDrop large spoonfuls of the mashed potatoes onto the surface of the hot soup, creating a patchwork of potato ‘islands.’ If desired, place the pot under a preheated broiler for 2-3 minutes until the potatoes develop golden spots. Garnish with fresh chives before serving your Shepherd’s Pie Soup in warmed bowls.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg