Shepherd’s Pie Soup

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Shepherd’s Pie Soup — A Cozy Comfort in a Bowl

Craving the hearty, homey flavors of a classic shepherd’s pie but with a warm, comforting twist? This Shepherd’s Pie Soup is exactly what you need. Rich, savory, and loaded with tender vegetables, ground meat, and creamy mashed potatoes stirred right in—it’s the ultimate comfort food for chilly days.

So many of you have been asking for THE recipe, and here it is!

Ingredients:

  • 1 lb ground lamb or beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups beef or vegetable broth
  • 2 cups frozen peas
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 4 large potatoes, peeled and cubed
  • 1/2 cup milk
  • 2 tablespoons butter
  • Fresh parsley, for garnish

Instructions:

  1. Cook the potatoes: In a large pot, add peeled and cubed potatoes. Cover with water, bring to a boil, and cook until tender (about 15 minutes). Drain and mash with milk and butter. Set aside.
  2. Sauté the base: In a large pot or Dutch oven, cook ground lamb or beef over medium heat until browned. Drain excess fat if needed.
  3. Add the aromatics: Stir in diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften.
  4. Flavor the broth: Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well.
  5. Simmer: Pour in broth and bring to a boil. Reduce heat and simmer uncovered for 15–20 minutes, or until vegetables are fully tender.
  6. Add the peas: Stir in the frozen peas and cook for another 5 minutes.
  7. Finish with mashed potatoes: Gently swirl in the mashed potatoes until combined and creamy. For a chunkier soup, don’t overmix—let some bits remain for texture.

Serve: Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread, if desired.

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