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To make a great Shepherd's Pie Soup, you need some key ingredients. Here’s what I use: - 1 lb ground beef or lamb - 1 medium onion, diced - 2 garlic cloves, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 4 cups beef broth - 2 medium potatoes, peeled and diced - 2 tablespoons tomato paste - 1 teaspoon Worcestershire sauce (optional) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients create a warm and hearty soup that brings comfort to any table. You can boost the flavor with a few extra ingredients. Here are some options: - A splash of red wine for depth - A bay leaf for an aromatic touch - Fresh herbs like thyme or parsley for brightness - A pinch of chili flakes for heat These additions can enhance the soup’s taste and make it unique to your liking. You can easily swap out some ingredients based on your needs. If you're looking for alternatives, consider these: - Use ground turkey or chicken instead of beef or lamb for a lighter option. - For a vegetarian soup, replace meat with lentils or mushrooms. - If you need gluten-free, ensure the broth and sauces are certified gluten-free. - Use vegetable broth for a vegan option. These substitutions allow everyone to enjoy this delightful soup, no matter their dietary needs. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium diced onion. Sauté the onion for about 3 to 4 minutes until it turns translucent. This step builds the flavor base of your soup. Next, stir in 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook these for another 5 minutes. You want the veggies to soften but not brown. Now it's time to add the meat. Add 1 pound of ground beef or lamb to the pot. Use a spoon to break it apart. Cook until the meat is browned and no longer pink. This should take about 5 to 7 minutes. Drain any excess fat if needed. Then, add 2 diced potatoes and 2 tablespoons of tomato paste. If you like, mix in 1 teaspoon of Worcestershire sauce. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Season with salt and pepper to your taste. Pour in 4 cups of beef broth and bring everything to a boil. Once boiling, lower the heat to let it simmer. Simmer for about 20 minutes. This is when the potatoes cook and absorb all those flavors. After 20 minutes, check if the potatoes are tender. If they are, add 1 cup of frozen peas. Stir them in and cook for another 5 minutes. Taste the soup before serving. You can add more salt and pepper if needed. A dash more of Worcestershire sauce can enhance the flavor too. Don't forget to garnish with freshly chopped parsley before you serve. Enjoy this warm and comforting dish! To make your Shepherd's Pie Soup creamy, try adding a splash of milk or cream. This small step gives a rich texture that feels warm and cozy. You can also blend a portion of the soup. Use an immersion blender to puree part of the soup. This makes it thicker without needing extra cream. Meal prep is simple for this soup. Chop your veggies ahead of time. Store them in the fridge to save time on busy days. You can also brown the meat and keep it in the fridge. This way, you cut down your cooking time to just a few minutes. To boost the flavor of your soup, try adding fresh herbs. Thyme and rosemary work great, but fresh parsley adds brightness too. For a tangy twist, a splash of lemon juice can do wonders. You can also sprinkle in some cheese on top before serving for extra flavor. Pro Tips Choose the Right Meat: Use ground lamb for a more traditional flavor, or ground beef for a richer taste. Both options work well in this hearty soup. Customize Your Vegetables: Feel free to add or substitute other vegetables like corn or green beans for added texture and flavor. Make it Ahead: This soup can be made ahead of time and stored in the fridge for up to three days. It also freezes well for up to three months. Adjust the Thickness: If you prefer a thicker soup, you can mash some of the potatoes before adding the peas, or add a cornstarch slurry to achieve your desired consistency. {{image_2}} You can make a vegetarian or vegan version of Shepherd's Pie Soup. Instead of meat, use lentils or mushrooms for a hearty base. Lentils add great protein and texture. Use vegetable broth instead of beef broth to keep it plant-based. For creaminess, add coconut milk or cashew cream. This way, you still get that rich flavor without meat. To make this soup gluten-free, just swap the Worcestershire sauce for a gluten-free version. Most brands offer great options. Always check labels to be sure. You can also use cornstarch to thicken the soup if needed. This keeps the soup thick and satisfying without any gluten. If you like heat, add some spice! You can mix in red pepper flakes or diced jalapeños. Another idea is to include hot sauce right before serving. These options give the soup a nice kick. Adjust the spice level to your taste. You want to enjoy the warmth without overwhelming your palate. To store leftover soup, let it cool first. Once cool, pour it into airtight containers. Make sure to leave some space at the top since soup expands when frozen. Label the containers with the date. This way, you can keep track of how long it has been stored. Place the containers in the fridge. Leftover soup will last about three to four days. Freezing this soup is easy. Just follow the same steps as storing it in the fridge. Use freezer-safe containers or bags. Squeeze out as much air as you can from the bags. This helps prevent freezer burn. You can freeze Shepherd's Pie Soup for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. Reheating is simple and quick. You can use a pot on the stove or the microwave. If using a pot, heat over medium heat. Stir often until it warms through. If using a microwave, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This ensures even warming. Always check the soup's temperature before serving. It should be steaming hot. Shepherd's Pie Soup is a warm and cozy dish. It combines the flavors of classic shepherd's pie in soup form. You get ground meat, veggies, and potatoes all in one bowl. This dish is rich and filling, perfect for chilly days. It uses beef or lamb, along with onions, carrots, and peas. The broth makes it hearty, while the herbs give it great flavor. You can enjoy it with crusty bread for a complete meal. Yes, you can make Shepherd's Pie Soup in a slow cooker. Just follow these steps: - Brown the meat in a pan first. - Add the cooked meat and all other ingredients to the slow cooker. - Set it on low for 6-7 hours or high for 3-4 hours. The slow cooker makes the flavors blend well, and it’s easy to set and forget. Shepherd's Pie Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure to let it cool first before sealing it up. If you want to keep it longer, consider freezing it. It can last up to 3 months in the freezer. Just remember to thaw it in the fridge before reheating. Shepherd's Pie Soup is a warm, tasty treat. We covered key ingredients and cooking steps. You learned tips for creaminess and meal prep. Exploring variations lets you adapt to any diet. Storing leftovers properly helps you enjoy this soup later. In conclusion, this dish is versatile and easy to make. Enjoy experimenting and find your favorite version!

Shepherd's Pie Soup

A hearty and comforting soup that combines the flavors of shepherd's pie in a warm bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine British
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef or lamb
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, diced carrots, and celery; cook for an additional 5 minutes until the vegetables begin to soften.
  • Add the ground beef or lamb to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if necessary.
  • Stir in the diced potatoes, tomato paste, Worcestershire sauce (if using), dried thyme, rosemary, and season with salt and pepper. Mix well.
  • Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
  • Add the frozen peas and stir to combine. Allow the soup to cook for an additional 5 minutes. Adjust seasoning if necessary.
  • Serve hot, garnished with freshly chopped parsley.

Notes

Garnish with fresh parsley for added flavor.
Keyword comfort food, shepherd's pie, soup