Description
A cozy twist on classic comfort food, this Warm Shepherd’s Pie Soup combines savory meat, vegetables, and creamy mashed potatoes in a hearty broth.
Ingredients
Scale
- 1 pound ground lamb (or ground beef)
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ cup frozen peas
- ⅓ cup frozen corn
- 4 cups beef broth (low-sodium recommended)
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- 1½ pounds russet potatoes, peeled and cubed
- 3 tablespoons butter
- ¼ cup whole milk
- ¼ cup sour cream
- ½ teaspoon garlic powder
- Salt and white pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
- Prepare the Potato Topping: Place the peeled and cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the pot. Add butter, milk, sour cream, and garlic powder. Mash until smooth and creamy, then season with salt and white pepper. Cover and set aside.
- Brown the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add ground lamb or beef and cook until browned, about 5-7 minutes, breaking it apart. Season with salt and pepper. If using lamb, drain excess fat.
- Sauté the Vegetables: Add onions, carrots, and celery to the pot. Sauté until vegetables begin to soften, about 5-6 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Build the Soup Base: Sprinkle flour over the meat and vegetable mixture, stirring for 1 minute. Add tomato paste and Worcestershire sauce, cooking for 2 minutes until the paste darkens.
- Add Liquids and Simmer: Gradually pour in the beef broth while stirring. Add dried thyme and rosemary. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.
- Finish the Soup: Stir in frozen peas and corn during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
- Serve with Potato Topping: Ladle the hot soup into bowls and top each with a dollop of mashed potatoes. Sprinkle with fresh chives.
Notes
Serve with a side of Ireland soda bread or crusty whole grain bread for dipping. Can be made gluten-free with cornstarch instead of flour.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Shepherd's Pie, Comfort Food, Soup, Cozy Recipes, Hearty Meals