Description
This Shepherd’s Pie Soup transforms the comforting classic casserole into a warm and hearty soup. Packed with ground beef or lamb, tender vegetables, creamy potatoes, and a flavorful broth, this dish is a one-pot wonder that’s perfect for chilly nights or a satisfying lunch.
Ingredients
For the Soup:
- 1 lb ground lamb or beef or a combination of both
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup corn kernels, frozen or canned
- 4 cups chicken or beef broth
- 2 medium potatoes, peeled and diced
- 1/2 cup heavy cream or milk
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil or butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Meat and Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the ground lamb or beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary. Add the onion, garlic, and carrots, cooking until softened (about 5 minutes).
- Make the Roux: Stir in the flour and cook for 1 minute to remove the raw taste.
- Add Liquids and Potatoes: Slowly add the broth while stirring to avoid lumps. Add the potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Add Peas, Corn, and Cream: Stir in the peas, corn, and heavy cream. Cook for another 5 minutes, allowing the flavors to meld.
- Adjust Seasoning: Taste the soup and adjust seasoning as needed with more salt, pepper, or Worcestershire sauce.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or biscuits.
Notes
- Meat Options: For a more traditional take, use ground lamb. Ground turkey or chicken can be substituted for a lighter version.
- Vegetables: Feel free to add other vegetables like celery, green beans, or mushrooms.
- Gluten-Free Option: Replace the all-purpose flour with cornstarch or gluten-free flour.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding more broth if the soup thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sodium: 850 mg
- Fat: 20 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 18 g
