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Shepherd’s Pie Soup

Ingredients

1 lb ground beef

1 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

3 carrots, diced

3 celery stalks, diced

1 cup frozen peas

4 cups beef broth

1 cup corn kernels (canned or frozen)

1 cup mashed potatoes (prepared separately)

1 tsp Worcestershire sauce

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onions and garlic, cooking until they are soft and fragrant.

Brown the Beef: Add the ground beef to the pot, cooking until browned. Drain any extra fat to keep the soup light.

Add Vegetables: Stir in carrots, celery, and corn, letting them cook for 5-7 minutes or until they start to soften.

Simmer the Soup: Pour in beef broth and Worcestershire sauce, stirring everything together. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until vegetables are tender.

Add Peas and Season: Stir in the peas, salt, and pepper. Let the soup simmer for another 5 minutes to blend all the flavors.

Serve with Mashed Potatoes: Scoop the soup into bowls, and top each serving with a spoonful of mashed potatoes. Garnish with fresh parsley if desired.

  • Author: zakia