Description
A comforting and flavorful Shepherd’s Pie Soup perfect for winter.
Ingredients
Scale
- 1 pound ground lamb or beef
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups mashed potatoes (prepared)
- 2 tablespoons butter
- 1/4 cup milk or cream
- Salt and pepper to taste
Instructions
- Brown the ground lamb or beef in a large pot over medium-high heat. Drain off any excess grease.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic, thyme, and rosemary and cook for 1 minute more.
- Pour in the beef broth and diced tomatoes. Bring to a simmer and cook for 15 minutes.
- Stir in the peas and corn and cook for 5 minutes.
- In a separate bowl, combine the mashed potatoes, butter, and milk or cream. Season with salt and pepper to taste.
- Spoon the mashed potato mixture over the soup.
- Serve hot.
Notes
- You can use leftover mashed potatoes for this recipe.
- For a thicker soup, mash some of the vegetables with a potato masher before adding the mashed potato topping.
- Add a splash of Worcestershire sauce for extra flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg