All of the flavours of shepherd’s pie is soup form with the mashed potatoes mixed in, making for a thick and creamy broth!
Shepherd’s pie is a kind of savoury meat pie that’s served under a topping of mashed potatoes rather than in a pie crust. I enjoy a nice hearty and tasty soup on cold days and this soup, inspired by shepherd’s pie, is amazing! The main pie ingredients including ground beef, onions, carrots and peas form the basis of the soup and the flavours of the pie’s gravy: garlic, tomato paste, Worcestershire sauce, rosemary and thyme, are included in the soups broth. The potato component of pie, the mashed potato topping, is included in this soup in two ways, as mashed potatoes mixed into the broth and as diced potatoes. The mashed potatoes mixed into the broth make the broth so nice and thick and creamy! I like to season the mashed potatoes in shepherd’s pie with butter, sour cream and aged white cheddar cheese and they all go well in the soup! Is this Shepherd’s pie soup the most perfect cold weather comfort food?
Shepherd’s Pie Soup
Prep Time:15 minutes Cook Time:30 minutes Total Time:45 minutes Servings: 6
All of the flavours of shepherd’s pie is soup form with the mashed potatoes mixed in, making for a thick and creamy broth!
ingredients
- 1 1/2 pounds potatoes, peeled and diced
- 1 pound ground beef
- 1 cup onion, diced
- 1 cup carrots, diced
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 4 cups chicken broth (or beef broth)
- 1 1/2 pounds potatoes, peeled and diced
- 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
directions
- Place the potatoes in a pot, cover in water, bring to a boil and cook until tender, about 15-20 minutes.
- Meanwhile, cook the beef, onions and carrots in a large saucepan over medium-high heat, breaking the beef apart as it cooks, until the beef is cooked through, and drain off any excess grease.
- Add the garlic and tomato paste to the beef and cook until fragrant, about a minute.
- Add half of the broth, the remaining potatoes, the Worcestershire sauce, rosemary, thyme and bay leaves to the beef, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Meanwhile, when the potatoes from step 1 are cooked, drain them and puree them, along with the sour cream and butter and the remaining broth before mixing into the soup.
- When the diced potatoes in the soup are tender, add the cheddar and let it melt into the soup, about 2 minutes.
- Add the peas and heat, about 2 minutes.
- Season with salt and pepper to taste and enjoy!
Note: There are 3 pounds of potatoes in total, half are used to make the mashed potatoes and half are used for the cubed potatoes.
Option: Add 1 cup diced celery along with the onions and carrots.
Option: Add 1 cup corn along with the peas.
