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Shepherd’s Pie Soup Recipe

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Shepherd’s Pie Soup brings together the hearty, comforting flavors of traditional Shepherd’s Pie in a warm and delicious soup. Packed with tender potatoes, savory ground beef, and fresh vegetables, this dish is perfect for a cozy family dinner or a satisfying lunch.

Ingredients

  • 3 lbs Russet potatoes, peeled and diced, divided
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup cheddar cheese, grated
  • 1 cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Cook the Potatoes: Place about two-thirds of the diced potatoes in a pot. Cover with cold water, leaving an inch of water above the potatoes. Add salt, bring to a boil, and cook until tender, 15-20 minutes.
  2. Cook the Beef and Vegetables: While the potatoes are cooking, heat a large pot over medium-high heat. Cook the ground beef, onions, and carrots until the beef is no longer pink.
  3. Add Garlic and Tomato Paste: Add the garlic and tomato paste to the beef mixture, cooking for 1 minute.
  4. Combine Ingredients: Stir in the beef broth, the remaining potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
  5. Mash Potatoes: Once the potatoes in the first pot are tender, drain them. Mash or puree with butter and sour cream until smooth.
  6. Mix Together: Add the mashed potatoes to the soup mixture, stirring to combine.
  7. Add Dairy: Pour in the heavy cream, followed by the grated cheddar cheese. Stir until the cheese is melted.
  8. Add Peas: Add the frozen peas and cook until heated through, about 2 minutes. Adjust seasoning with salt and pepper as needed.
  9. Serve: Serve and enjoy!

Tips and Variations

  • Meat Variations: Substitute ground beef with ground lamb, turkey, or chicken for a different flavor profile.
  • Vegetable Additions: Add other vegetables like corn, green beans, or bell peppers to enhance the soup.
  • Cheese Choices: Try using different cheeses such as gouda, mozzarella, or a blend of cheeses for a unique taste.
  • Thickening: For a thicker soup, mix 1-2 tablespoons of cornstarch with a little water and stir into the soup during the final simmer.

How to Store

  • Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days.
  • Freezing: You can freeze this soup for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

FAQs

1. Can I make this soup in advance?
Yes, Shepherd’s Pie Soup can be made a day ahead. Reheat it gently on the stove over low heat.

2. How can I make this soup gluten-free?
This recipe is naturally gluten-free. Just ensure that the Worcestershire sauce you use is labeled gluten-free.

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3. Can I use leftover mashed potatoes?
Absolutely! If you have leftover mashed potatoes, you can skip the step of boiling and mashing new ones. Just stir your leftover mashed potatoes into the soup.

4. What can I use instead of heavy cream?
You can substitute half-and-half or even milk for a lighter version of the soup. For a dairy-free option, use coconut milk or almond milk.

Enjoy the comforting flavors of Shepherd’s Pie in a new and delightful way with this delicious soup!

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