Description
Comforting Shepherd’s Pie Soup blends classic British flavors into a hearty one-pot meal that brings nostalgic warmth to dinner tables. Robust ground lamb, creamy mashed potatoes, and rich gravy combine in a soul-satisfying soup you’ll crave on chilly evenings.
Ingredients
Scale
Meat and Protein:
- 1 pound ground beef or ground lamb
- 4 slices cooked bacon, crumbled
Vegetables and Aromatics:
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
Liquids, Seasonings, and Garnishes:
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup half-and-half or milk
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- Fresh chives or parsley, chopped
- Toasted bread bites
Instructions
- In a large pot, warm olive oil over medium heat. Introduce ground beef or lamb, sizzling and crumbling until fully browned. Eliminate excess grease through draining.
- Incorporate diced onions, minced garlic, carrots, and celery into the meat. Sauté for 5 minutes until vegetables soften and release aromatic qualities. Enhance with thyme, rosemary, salt, and pepper.
- Pour beef broth into the pot, adding diced potatoes. Bring mixture to a gentle simmer, allowing potatoes to become tender and slightly mashable, approximately 15-20 minutes.
- Fold in frozen peas and corn, cooking an additional 5 minutes to warm and integrate ingredients. Vegetables will release subtle sweetness and provide textural contrast.
- Create creamy consistency by stirring half-and-half or milk into the soup. For enhanced thickness, whisk cornstarch with cold water and blend into liquid until desired texture emerges.
- Transfer soup into serving bowls. Crown each portion with a dollop of sour cream, scattered bacon crumbles, and fresh chives or parsley. Complement with toasted bread bites for additional crunch and depth.
Notes
- Meat Selection: Choose lean ground beef or lamb with lower fat content to reduce grease and create a cleaner soup texture.
- Vegetable Variation: Swap frozen vegetables with fresh seasonal produce for enhanced nutritional value and more vibrant flavors.
- Dairy-Free Adaptation: Replace half-and-half with coconut milk or plant-based alternatives to make the soup suitable for lactose-intolerant or vegan diets.
- Texture Control: Use a potato masher to gently break down some potatoes, creating a thicker, more rustic soup consistency without compromising the broth’s overall liquid nature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 355 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg