Description
Shepherd’s Pie Soup transforms the classic comfort food into a delightful, heartwarming soup. Each spoonful is packed with the rich flavors of tender beef, creamy potatoes, and a hint of sharp cheddar, making it the perfect dish for those colder days when you crave something both filling and comforting.
Ingredients
1 1/2 pounds potatoes, peeled and diced
1 pound ground beef (or lamb)
1 cup onion, diced
1 cup carrots, diced
2 cloves garlic, chopped
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 aged white cheddar cheese, shredded (optional)
1 cup frozen peas
Salt and pepper to taste
Instructions
Place half of the potatoes in a pot, cover with water, bring to a boil, and cook until tender, about 15-20 minutes.
In a large saucepan, cook the beef, onions, and carrots over medium-high heat, breaking the beef apart as it cooks, until fully browned; drain any excess grease.
Stir in the garlic and tomato paste; cook until fragrant, about 1 minute.
Add half of the broth, the remaining potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Drain the boiled potatoes, puree them with the sour cream, butter, and the remaining broth, then stir into the soup.
Once the diced potatoes are tender, stir in the cheddar cheese and let it melt, about 2 minutes.
Add peas, heat for another 2 minutes.
Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 460