Shepherd’s Pie is like the ultimate meat and potatoes recipe. A meaty base full of beef and savory veggies topped with a layer of creamy mashed potatoes? Yes, please! It’s one of my go-to dinner dishes because meat and potatoes always pleases and Shepherd’s Pie is no exception. This soup takes its inspiration from that very same dish and it has all the meat and potatoes glory you know and love — it’s just tucked into a soup! That means it’s brothier and a little lighter, sure, but there are also mashed potatoes stirred right into that broth. (Seriously!)
First, you’re going to start boiling some chopped potatoes in a pot. In a separate pot, you’ll brown some ground beef along with some onions and carrots.
Beef broth, tomato paste, rosemary, and thyme join the party too and so do some chopped potatoes.
See, the potatoes you were boiling in the other pot become mashed potatoes…
… That you stir right into the soup. It gives it a nice hearty texture and makes this soup velvety and creamy.
But there’s also some heavy cream and cheddar cheese to help in that creaminess endeavor.
It’s a pretty quick soup with a nifty little mashed potatoes trick but best of all, it’s creamy and comforting and so delicious!
Shepherd’s Pie Soup
Yield(s): Serves 4
10m prep time
30m cook time
4.6
Rated by 35 reviewers
Ingredients
- 3 lbs Russet potatoes, peeled, diced, and 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
- Place about 2/3 of the potatoes in a pot and cover with cold water by 1 inch. Salt the water, bring to a boil, and cook potatoes until tender, 15-20 minutes.
- Meanwhile, in a large pot over medium-high heat, cook the ground beef, onions, and carrots until beef is no longer pink.
- Stir in garlic and tomato paste and cook briefly, just 1 minute.
- Stir in broth, remaining potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a boil, reduce to a simmer, and let cook until potatoes are tender, about 15 minutes.
- Once the potatoes boiling in water are tender, drain, add butter and sour cream, and mash or puree until smooth. Mix pureed potatoes into the soup.
- Stir in heavy cream, followed by cheddar cheese. Add cheese in handfuls and stir to melt.
- Stir in peas and let cook until heated through, about 2 minutes. Adjust seasoning as needed and enjoy!
