Shepherd’s Pie Soup
All the comforting flavors of classic shepherd’s pie turned into a warm, hearty soup. This one-pot recipe is perfect for chilly nights and easy to customize.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb ground beef or lamb
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups beef broth
2 cups potatoes, peeled and cubed
1 cup peas (canned or frozen)
2 tsp Worcestershire sauce (alcohol-free)
Salt and pepper to taste
Fresh herbs like thyme or parsley, for garnish
Instructions
1. In a large pot over medium heat, brown the ground meat until fully cooked. Drain excess fat.
2. Add chopped onion, carrots, and celery. Cook until softened, about 5–7 minutes.
3. Pour in the beef broth and bring to a boil.
4. Add cubed potatoes and Worcestershire sauce. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
5. Stir in peas and cook for 5 more minutes.
6. Season with salt and pepper. Garnish with fresh herbs before serving.
Notes
Substitute beef broth with vegetable broth for a vegetarian version.
Use ground turkey or lentils instead of beef or lamb for a lighter take.
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg
Find it online: https://recipesunfolded.com/shepherds-pie-soup/