Shepherd's Pie Soup Recipe

Shepherd's pie flavors are transformed into a soup with mashed potatoes, creating a thick and creamy broth!

Shepherd's pie is a tasty meat pie topped with mashed potatoes instead of a traditional crust. I love enjoying a hearty soup on chilly days, and this soup, inspired by shepherd's pie, is fantastic! The key pie ingredients like ground beef, onions, carrots, and peas are the base of the soup. The pie's gravy flavors, including garlic, tomato paste, Worcestershire sauce, rosemary, and thyme, are also part of the soup's broth. The mashed potatoes from the pie topping are added in two ways: mixed into the broth and diced in. The mashed potatoes give the broth a rich and creamy texture! I like to season the mashed potatoes with butter, sour cream, and aged white cheddar cheese in shepherd's pie, and they all work well in the soup! Is this Shepherd's pie soup the ultimate comfort food for cold weather?

 Shepherd's Pie Soup Recipe

Delicious Shepherd's Pie Soup Recipe for Cozy Days

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6

All the shepherd's pie flavors are in soup form with mashed potatoes mixed in, creating a thick and creamy broth!

Ingredients:

• 1 1/2 pounds peeled and diced potatoes
• 1 pound ground beef (or lamb)
• 1 cup diced onion
• 1 cup diced carrots
• 2 cloves chopped garlic
• 2 tablespoons tomato paste
• 4 cups chicken broth (or beef broth)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 2 bay leaves
• 2 tablespoons butter
• 1/3 cup sour cream
• 1 cup shredded aged white cheddar cheese (optional)
• 1 cup frozen peas
• Salt and pepper to taste

Directions:

Boil the potatoes until tender, about 15-20 minutes.

Cook beef, onions, and carrots in a saucepan until beef is cooked, then drain excess grease.

Add garlic and tomato paste to the beef and cook for about a minute.

Add half of the broth, remaining potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves to the beef. Bring to a boil, then simmer until potatoes are tender (about 15-20 minutes).

Puree cooked potatoes with sour cream, butter, and remaining broth, then mix into the soup.

When diced potatoes in the soup are tender, add cheddar and let it melt (about 2 minutes).

Add peas and heat for about 2 minutes.

Season with salt and pepper to taste and enjoy!

Note: There are 3 pounds of potatoes in total; half are used for mashed potatoes, and half are used for cubed potatoes. Option: Add 1 cup diced celery with onions and carrots. Option: Add 1 cup corn with the peas.