Shepherd's Pie Soup
A comforting and hearty soup that encapsulates all the flavors of classic Shepherd's Pie in a warm, savory bowl.
Ingredients
Main Ingredients
- 1 pound ground beef Can substitute with ground turkey or chicken
- 2 cups diced potatoes Yukon Gold or Russet potatoes work best
- 2 cups mixed vegetables Blend of diced carrots, peas, and corn
- 1 medium onion, chopped Sweet onions preferred
- 4 cups beef broth Low-sodium recommended
- 1 tablespoon Worcestershire sauce Adds umami flavor
- Salt and pepper to taste Essential for seasoning
- 2 tablespoons olive oil Extra virgin preferred for better flavor
- 1 cup shredded cheese Cheddar cheese melts well
Instructions
Cooking Steps
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and ground beef, browning the beef until it’s cooked through, about 5-7 minutes.
- Add the diced potatoes and mixed vegetables to the pot. Stir to combine everything well.
- Pour in the 4 cups of beef broth and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes until the potatoes are tender.
- Taste and season with salt and pepper as needed.
- Just before serving, stir in the shredded cheese until melted.
- Ladle the soup into bowls and enjoy your Shepherd's Pie Soup.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Consider garnishing with fresh herbs like parsley.