Description
This hearty Shepherd’s Pie Soup combines ground beef, fresh vegetables, and savory herbs in a warm, comforting broth. Inspired by classic shepherd’s pie flavors, this soup is a delicious and satisfying meal perfect for cozy dinners. It features tender potatoes, peas, corn, and carrots simmered with beef broth and enriched with milk and butter for a creamy finish.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef (85% lean)
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups potatoes, peeled and diced
- 5 cups beef broth
- 1 cup whole milk
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Brown the Ground Beef: Heat a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon until fully browned. Drain any excess fat if needed to keep the soup from becoming greasy.
- Sauté the Aromatics: Add the diced onion, peeled and diced carrots, and diced celery to the pot. Sauté the vegetables for about 5 minutes until they start to soften and develop flavor.
- Build the Flavor Base: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste is well combined with the vegetables.
- Create the Broth: Add the diced potatoes, beef broth, Worcestershire sauce, dried thyme, dried parsley, dried rosemary, and salt and black pepper to taste. Stir everything together and bring the mixture to a boil over medium-high heat.
- Simmer the Vegetables: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes. This allows the potatoes and other vegetables to become tender and the flavors to meld.
- Finish the Soup: Stir in the frozen corn, frozen peas, whole milk, and unsalted butter. Simmer the soup uncovered for an additional 5 minutes, allowing it to heat through thoroughly and for the broth to slightly thicken and become creamy.
- Season to Taste: Taste the soup and adjust the seasoning by adding more salt and black pepper as desired to ensure a balanced flavor.
- Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately for a comforting meal.
Notes
- Use 85% lean ground beef for the perfect balance of flavor and fat content.
- Feel free to swap whole milk with a lower-fat alternative, but whole milk adds the best creaminess.
- For added richness, you can stir in a splash of heavy cream at the end instead of milk.
- If fresh herbs are available, substitute dried herbs with 1 tablespoon fresh thyme, parsley, and rosemary each.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a quicker meal, use pre-diced vegetables or frozen mixed vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
