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Hearty and Comforting Shepherd's Pie Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 pound ground beef or lamb
  • 1 medium yellow onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 cup frozen peas and corn mix
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
For the Topping
  • 2 cups prepared mashed potatoes or instant
  • 1/4 cup shredded cheddar cheese

Method
 

Brown Meat and Sauté Vegetables
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add ground meat and cook, breaking it up, until browned. Drain any excess fat.
  3. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
  4. Stir in minced garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
Simmer the Soup
  1. Sprinkle the flour over the meat and vegetable mixture and stir for 1 minute to coat.
  2. Gradually whisk in the beef broth and diced tomatoes. Bring the mixture to a simmer, stirring occasionally until the soup thickens slightly.
  3. Stir in the frozen peas and corn, and Worcestershire sauce. Season with salt and pepper.
  4. Reduce heat to low and simmer for 10-15 minutes to allow the flavors to meld.
Serve with Topping
  1. Ladle the hot soup into bowls.
  2. Top each serving with a generous dollop of prepared mashed potatoes.
  3. Sprinkle the mashed potatoes with shredded cheddar cheese.
  4. Serve immediately, allowing the heat of the soup to slightly melt the cheese.