This Shepherd’s Pie Soup takes the heartwarming, savory flavors of the classic shepherd’s pie and turns them into a cozy, comforting soup. Loaded with tender ground beef (or lamb), hearty vegetables like carrots and potatoes, and a creamy broth, it’s a one-pot meal that’s perfect for chilly days. The addition of peas and a rich, creamy base makes each spoonful feel like a hug in a bowl, with all the familiar, comforting flavors of the original dish. It’s an easy, filling meal the whole family will love.

Ingredients:

  • 1 lb ground beef (or lamb for a more traditional flavor)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 medium potatoes, peeled and cubed
  • 1 cup frozen peas
  • 4 cups beef broth
  • 1 cup whole milk or heavy cream
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons flour (for thickening)
  • Chopped fresh parsley (optional, for garnish)

Instructions:

  1. Brown the meat: In a large pot or Dutch oven, brown the ground beef (or lamb) over medium heat. Drain any excess fat, then set the meat aside.
  2. Sauté the vegetables: In the same pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté for about 3 minutes until softened. Add the carrots and potatoes, and cook for another 5 minutes.
  3. Make the soup base: Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Then, sprinkle in the flour and cook for about 1 minute, stirring constantly. This will help thicken the soup.
  4. Add the liquids: Pour in the beef broth, stirring to combine. Bring the soup to a simmer and cook for about 15 minutes, or until the potatoes and carrots are tender.
  5. Add the meat and peas: Return the cooked meat to the pot, and add the frozen peas. Stir in the milk or cream to make the soup creamy. Let it simmer for an additional 5 minutes to heat through.
  6. Season to taste: Taste the soup and season with salt and pepper as needed.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with some crusty bread for dipping!

Nutrition (per serving, assuming 6 servings):

  • Calories: ~350-400
  • Protein: 25g
  • Carbohydrates: 30g
  • Fat: 18g
    • Saturated fat: 8g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 800-900mg (may vary depending on the broth used)

This Shepherd’s Pie Soup is a satisfying, nutrient-packed meal, rich in protein and fiber, with a comforting balance of fats and carbs.