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Shepherds Pie Soup

A comforting soup that captures the essence of traditional Shepherd’s Pie with ground meat, vegetables, and a creamy potato topping in soup form.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 2 cups potatoes, diced
  • 1 cup carrots, sliced
  • 1 cup peas
  • 1 cup corn
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup milk
  • 2 tablespoons butter

Instructions

  1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
  2. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
  3. Stir in the beef broth, diced potatoes, sliced carrots, peas, corn, Worcestershire sauce, salt, and pepper. Bring to a boil.
  4. Reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
  5. In a separate saucepan, melt butter and stir in milk to make a simple roux. Add to the soup and stir until thickened.
  6. Serve hot, garnished with optional toppings like shredded cheese or chives.

Notes

For a vegetarian version, substitute ground beef with lentils or a plant-based alternative. Adjust seasoning to taste.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Main Course
  • Cuisine: British-inspired

Nutrition

  • Calories: 350
  • Sugar: 5g
  • Fat: 18g
  • Carbohydrates: 25g
  • Protein: 20g