Description
Shepherd’s Pie Soup is British comfort food in a bowl—savory ground lamb or beef, tender vegetables, and a creamy potato finish all simmered into one hearty dish. It’s everything you love about traditional shepherd’s pie, reimagined as a cozy, one-pot soup that’s perfect for chilly nights, family dinners, or whenever you need a warm hug in a bowl.
Ingredients
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1 lb (450 g) ground lamb or beef
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1 large onion, diced
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3 cloves garlic, minced
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2 large carrots, diced
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2 stalks celery, diced
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1 cup (150 g) frozen peas
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1 cup (150 g) frozen corn
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4 cups (960 ml) beef broth
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2 tbsp (30 g) tomato paste
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1 tbsp (15 ml) Worcestershire sauce
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1 tsp (1 g) dried thyme
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1 bay leaf
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Salt and pepper, to taste
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4 cups (900 g) mashed potatoes
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2 tbsp (30 g) butter
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½ cup (120 ml) heavy cream (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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In a Dutch oven or soup pot, cook lamb or beef over medium heat until browned. Drain excess fat.
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Add onion, garlic, carrots, and celery. Cook about 5 minutes until softened.
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Stir in tomato paste, Worcestershire, thyme, bay leaf, salt, and pepper. Cook 2–3 minutes.
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Pour in beef broth, stir, and bring to a simmer. Cook 20 minutes, stirring occasionally.
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Add peas and corn. Cook another 5 minutes. Remove bay leaf.
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Stir in butter and optional cream. Adjust seasonings.
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Serve hot with a scoop of mashed potatoes on top. Garnish with parsley.
Notes
Use lamb for a traditional shepherd’s pie flavor; beef works great too.
Stir some mashed potatoes directly into the soup to thicken it.
Sprinkle cheddar cheese on top of mashed potatoes for a cheesy twist.
Store mashed potatoes separately if planning to freeze the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop, One-Pot
- Cuisine: British