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Best-Ever Shepherd's Pie Soup Recipe

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This warm and comforting Shepherd's Pie Soup is a delicious twist on the traditional dish, combining savory beef, tender vegetables, and crispy potato puffs. Simmered to perfection in a flavorful broth with herbs and a hint of tomato, it's a perfect dinner choice for chilly nights. Top each bowl with golden potato puffs and a sprinkle of fresh parsley for a meal that feels both cozy and satisfying.

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A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 04 Jan 2025 14:12:45 GMT
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Best Shepherd's Pie Soup | myhomemaderecipe.com
Enjoy a hearty twist on a classic comfort food with this Best Shepherd's Pie Soup! Packed with rich, savory flavors, it’s a cozy meal perfect for family gatherings or chilly evenings.

Ingredients

  • Olive Oil: 1 tablespoon for sautéing the vegetables and meat.
  • Ground Beef or Lamb: 1 pound, browned and crumbled for a savory base.
  • Onion: 1 large, diced for aromatic depth.
  • Garlic: 3 cloves, minced to enhance flavor.
  • Potatoes: 2 small, peeled and diced to add texture.
  • Beef Stock: 7 cups, divided for a rich soup base.
  • Thyme & Rosemary: 1 teaspoon each, dried and crushed for an earthy aroma.
  • Tomato Paste: 2 tablespoons for umami richness.
  • Bay Leaf: 1, to infuse the soup with subtle flavor.
  • Salt & Pepper: ½ teaspoon each, to season the soup to taste.
  • All-Purpose Flour: ¼ cup, thickens the soup base.
  • Frozen Peas and Carrots: 2 cups, for a traditional Shepherd's Pie touch.
  • Frozen Corn Kernels: 1 cup, thawed to add sweetness.

Instructions

Step 1:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, ground beef (or lamb), and minced garlic. Cook until the meat is browned and no pink remains, then drain any excess fat.
Step 2:
Add diced potatoes, 6 cups of beef stock, thyme, rosemary, tomato paste, bay leaf, salt, and black pepper. Stir well and bring the mixture to a simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the potatoes to soften.
Step 3:
In a small bowl, mix the remaining 1 cup of beef stock with ¼ cup of all-purpose flour until smooth. Pour this mixture into the pot, stirring well to thicken the soup. Add the frozen peas, carrots, and thawed corn. Simmer for an additional 5 minutes.
Step 4 (Potato Puffs):
Preheat your oven to 425°F. Cook the russet potatoes until tender, drain, and let them cool. Mash them until very smooth or pass through a ricer for a finer texture. Add 3 tablespoons of butter, heavy cream, egg yolks, salt, and pepper, and mix well. Pipe or scoop small puffs onto a parchment-lined baking sheet. Melt 1 tablespoon of butter and brush over the puffs, then bake for 15 minutes or until golden brown.
Step 5 (Assembly):
Ladle the hot soup into bowls and top each with a few potato puffs. Garnish with fresh parsley for added color and flavor. Serve warm and enjoy the comforting taste of Shepherd's Pie in every bite.

Serving and Storage Tips

  • Serve the Shepherd's Pie Soup warm, garnished with fresh parsley and a few potato puffs on top for an authentic Shepherd's Pie experience.
  • This soup pairs well with crusty bread or a side salad for a complete meal.
  • For storage, refrigerate any leftover soup in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave, adding a little broth if needed to adjust the consistency.
  • Potato puffs can be stored separately in an airtight container and reheated in the oven at 350°F for a few minutes to regain their crispness.

Helpful Notes

  • For a vegetarian version, substitute the ground meat with lentils and use vegetable broth instead of beef broth.
  • If you like a spicier flavor, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
  • Swap frozen peas and carrots with fresh vegetables if preferred; just cook a little longer until tender.

Tips from Well-Known Chefs

  • Chef Gordon Ramsay suggests using fresh herbs like thyme and rosemary for a richer flavor in Shepherd's Pie-inspired dishes.
  • Chef Jamie Oliver recommends a splash of Worcestershire sauce for added depth, which complements the beef flavor well.

Why You'll Love This Recipe

  • This soup brings the hearty, comforting flavors of Shepherd's Pie into a warm and cozy bowl.
  • It’s easy to make and perfect for cold days or as a make-ahead meal.
  • Combining the savory soup with the crispy potato puffs gives it a unique twist that your family will love.

Variations

  • Use sweet potatoes instead of russet potatoes for a sweeter, unique flavor.
  • For a creamier version, add a splash of heavy cream or milk to the soup before serving.
  • Top with shredded cheddar cheese or a dollop of sour cream for extra richness.

Comfort Food

A cozy and hearty soup inspired by classic Shepherd's Pie, complete with beef, veggies, and crispy potato puffs for a deliciously comforting meal.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: British

Yield: 6 Servings (1 large pot)

Dietary: ~

Ingredients

01 1 tablespoon olive oil.
02 1 pound lean ground beef or lamb.
03 1 large onion, diced.
04 3 cloves garlic, minced.
05 2 small potatoes (about 12 ounces), peeled and diced.
06 7 cups beef stock, divided.
07 1 teaspoon dried thyme leaves.
08 1 teaspoon dried rosemary, crushed.
09 2 tablespoons tomato paste.
10 1 bay leaf.
11 ½ teaspoon salt or to taste.
12 ½ teaspoon black pepper.
13 ¼ cup all-purpose flour.
14 2 cups frozen peas and carrots.
15 1 cup frozen corn kernels, thawed.
16 1 ½ pounds russet potatoes (about 3 small).
17 4 tablespoons butter, divided.
18 ¼ cup heavy whipping cream.
19 2 egg yolks.
20 Salt and pepper to taste.

Instructions

Step 01

In a large pot, heat olive oil and brown the onion, ground beef, and garlic until no pink remains. Drain any excess fat.

Step 02

Add diced potatoes, 6 cups of beef stock, thyme, rosemary, tomato paste, and bay leaf. Simmer uncovered for 10 minutes.

Step 03

Mix flour with the remaining 1 cup of beef stock and add it to the soup along with the peas, carrots, and corn. Simmer uncovered for another 5 minutes.

Step 04

For the potato puffs, cook potatoes until tender, then drain and allow to cool.

Step 05

Mash potatoes or pass through a ricer, then add 3 tablespoons butter, heavy cream, egg yolks, salt, and pepper. Mix well.

Step 06

Pipe or scoop small portions of the potato mixture onto a parchment-lined baking sheet.

Step 07

Melt the remaining 1 tablespoon butter and lightly brush each potato puff.

Step 08

Bake the puffs at 425°F for 15 minutes or until lightly browned.

Step 09

To serve, ladle the soup into bowls, top with potato puffs, and garnish with fresh parsley.

Notes

  1. The potato puffs add a delicious twist and are great for texture.
  2. This soup can be made with either beef or lamb, depending on preference.
  3. Serve with fresh parsley for garnish and a touch of color.

Tools You'll Need

  • Large pot.
  • Baking sheet.
  • Parchment paper.
  • Potato masher or ricer.
  • Piping bag or scoop.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 28 g
  • Protein: 20 g