Shepherd’s Pie Soup
Ingredients:
For the Soup:
Ground beef or lamb: 1 lb (450 g)
Carrots (diced): 2 medium (about 1 cup / 150 g)
Celery (diced): 2 stalks (about 1 cup / 100 g)
Yellow onion (diced): 1 medium (about 1 cup / 150 g)
Garlic (minced): 3 cloves
Potatoes (peeled and diced): 3 medium (about 2 cups / 300 g)
Beef broth: 4 cups (960 ml)
Tomato paste: 2 tbsp (30 g)
Worcestershire sauce: 1 tbsp (15 ml)
Thyme (dried or fresh): 1 tsp (1 g)
Salt: to taste (about 1 tsp / 5 g)
Black pepper: to taste (about 1/2 tsp / 1 g)
Olive oil (for cooking): 1 tbsp (15 ml)
For the Topping:
Mashed potatoes (prepared ahead of time): 2 cups (about 480 g)
Milk (optional, for thinning mashed potatoes): 1/4 cup (60 ml)
Butter (optional, for richer mashed potatoes): 2 tbsp (30 g)
Shredded cheese (cheddar or your choice, for topping): 1/2 cup (60 g)
Chopped fresh parsley (optional, for garnish): 2 tbsp (10 g)
Instructions:
Prepare the Soup Base:
In a large pot, heat 1 tbsp (15 ml) of olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the ground beef or lamb (1 lb / 450 g) to the pot, breaking it up with a spoon. Cook for about 8-10 minutes until the meat is browned and cooked through.
Add the Broth and Vegetables:
Stir in the diced potatoes (3 medium / 300 g), tomato paste (2 tbsp / 30 g), Worcestershire sauce (1 tbsp / 15 ml), thyme (1 tsp / 1 g), salt (1 tsp / 5 g), and black pepper (1/2 tsp / 1 g).
Pour in the beef broth (4 cups / 960 ml) and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are tender.
Mash the Potatoes (Optional):
While the soup simmers, prepare the mashed potatoes for the topping. If you don’t have pre-made mashed potatoes, you can boil some peeled potatoes until tender (about 15-20 minutes), mash them with butter (2 tbsp / 30 g), milk (1/4 cup / 60 ml), and season with salt and pepper to taste.
Serve the Soup:
Once the potatoes in the soup are tender, use a potato masher to lightly mash some of the potatoes directly in the pot to thicken the soup and give it a creamy texture.
Ladle the soup into bowls and top each serving with a spoonful of mashed potatoes. Optionally, sprinkle with shredded cheese (1/2 cup / 60 g) and chopped fresh parsley (2 tbsp / 10 g).
Enjoy!
Serve the Shepherd’s Pie Soup warm and enjoy this comforting, hearty meal.