Shepherd’s Pie Soup
It’s warm, delicious, and incredibly satisfying!
you're making mealtime meaningful.
We have quite a few creative soup recipes to keep us warm through winter. This shepherd’s pie soup is one of our family’s favorites for cold-weather dinners. Warm, delicious and incredibly satisfying, this bowl-friendly meal turns the savory comfort of shepherd’s pie into a rich and hardy, winter-perfect soup…it’s unbelievable!
We think it’s just as good as traditional shepherd’s pie, and it’s not nearly as time-consuming to get it on the table. Everything cooks in one pot on the stove top, making this meal super simple and easy! You can serve this as-is with a hearty chunk of warm bread to help sop up all the deliciousness. When we have leftover mashed potatoes, we like to top each serving with a dollop of creamy mashed potatoes, and our family enjoys every satisfying spoonful of this delicious comfort food in a soup bowl.
Shepherd's Pie Soup
Yield(s): Serves 4 to 5
45 minutes
you're making mealtime meaningful.
Ingredients
- 1 pound ground beef
- 1/2 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 2 large carrots, chopped
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons tomato paste
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 32 ounces low-sodium beef stock
- 1 cup frozen peas
- 2-3 cups pre-made mashed potatoes, warmed (optional serving suggestion)
Preparation
- Brown beef over medium heat in a large soup pot or Dutch oven until cooked through. Transfer to a paper towel-lined plate to drain excess grease and set aside.
- Sauté onion in beef renderings 2 to 3 minutes until softened, adding more oil if needed. Stir in garlic and cook until fragrant. Add carrots and sauté 2 minutes.
- Add Worcestershire sauce, Dijon mustard, tomato paste and beef stock to sautéed vegetables. Season with salt and pepper. Use a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer 1 to 2 minutes.
- Return beef to pot. Increase heat to medium-high and bring soup to a low boil. Reduce heat to medium-low. Simmer, partially covered, 15 to 20 minutes until carrots are just tender. Add frozen peas and cook, about 5 minutes, until peas are warmed through.
- Ladle hot soup into bowls. Optional: top with a spoonful of warm mashed potatoes before serving.
Recipe adapted from Seasons and Suppers