Shepherd’s Pie Soup

Here’s a comforting recipe for Shepherd’s Pie Soup, combining the flavors of traditional shepherd’s pie in a hearty soup form.

Shepherd’s Pie Soup Recipe

Ingredients

• For the Soup:
  • 1 lb ground lamb (or beef)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups beef or lamb broth
  • 1 cup frozen peas
  • 1 tsp Worcestershire sauce
  • 1 tsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper, to taste
  • 2 tbsp olive oil
• For the Mashed Potato Topping:
  • 2 cups potatoes, peeled and cubed
  • ¼ cup milk
  • 2 tbsp butter
  • Salt and pepper, to taste

Instructions

1. Make the Mashed Potatoes:
   • Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with milk, butter, salt, and pepper. Set aside.
2. Cook the Meat and Vegetables:
   • In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the ground lamb (or beef) and cook until browned. Drain excess fat if necessary.
3. Add Broth and Seasoning:
   • Stir in the Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper.
   • Pour in the broth and bring to a simmer. Cook for about 15 minutes, allowing the flavors to meld.
   • Add the frozen peas and cook for an additional 5 minutes.
4. Serve:
   • Ladle the soup into bowls and top with a generous scoop of the mashed potatoes. You can swirl the potatoes into the soup or keep them on top as a separate layer.
5. Garnish:
   • If desired, garnish with fresh herbs like parsley or chives before serving.

Enjoy your Shepherd’s Pie Soup—perfect for cozy nights!