Shepherd’s Pie Soup
Shepherd’s pie is a type of savory meat pie served without a crust and with mashed potatoes as the topping. On cold days, I like a hearty, delicious soup, and this one, which is based on shepherd’s pie, is amazing! The soup and flavors of the pie’s gravy are based on the main pie ingredients, such as ground beef, onions, carrots, and peas. The broth of the soup contains garlic, tomato paste, Worcestershire sauce, rosemary, and thyme.
This soup incorporates the pie’s potato component, the mashed potato topping, in two ways: as diced potatoes mixed into the broth and as mashed potatoes. The thick, creamy broth is made possible by the mashed potatoes that are added to the broth. Butter, sour cream, and aged white cheddar cheese are my favorite ways to season shepherd’s pie mashed potatoes, and they all work well in the soup! Is this Shepherd’s pie soup the ideal comfort food for the chilly season?
Shepherd’s Pie Soup Ingredients
- 1 1/2 pounds of chopped and peeled potatoes
- 100 grams of ground beef (or lamb)
- 1 cup diced onion
- 1 cup chopped carrots
- 2 chopped garlic cloves
- Tomato paste, two tablespoons
- 4 cups of chicken stock (or beef broth)
- 1 1/2 pounds of chopped and peeled potatoes
- a serving of Worcestershire sauce
- one tablespoon rosemary
- 1 tsp. of thyme
- 1 bay leaf, 2
- Butter, two tablespoons
- 30 ml of sour cream
- 1 cup shredded aged white cheddar cheese (optional)
- 1 cup of frozen peas with a dash of salt & pepper
Instructions
- Cover the potatoes with water in a pot, bring to a boil, and cook for 15-20 minutes until they are tender.
- In the meantime, drain off any excess grease and cook the beef, onions, and carrots in a large saucepan over medium-high heat, breaking up the beef as you go.
- Cook the garlic and tomato paste in the beef for about a minute until fragrant.
- Bring the beef, half the potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves to a boil before reducing the heat and simmering for 15-20 minutes until the potatoes are tender.
- Before adding the potatoes from step 1 to the soup, drain them, puree them, and then add the sour cream, butter, and the remaining broth.
- Add the cheddar and let it melt into the soup for two minutes, or until the diced potatoes are tender.
- Heat for about 2 minutes after adding the peas.
- To taste, season with salt and pepper, and enjoy!
Shepherd’s Pie Soup Note:
- There are a total of three pounds of potatoes, half of which are used to make mashed potatoes and the other half to make cubed potatoes.
- Option: Along with the carrots and onions, include one cup of diced celery.
- Option: Peas and one cup of corn should be added.
Nutrition Facts
Calories 504, Fat 30g (Saturated 13g, Trans 1g), Cholesterol 94mg, Sodium 529mg, Carbs 55g (Fiber 7g, Sugars 8g), Protein 28g
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