Shepherd's Pie Soup (Print Version)
# Ingredients:
01 -
1 lb ground beef.
02 -
1 tablespoon olive oil.
03 -
1 onion, diced.
04 -
2 carrots, diced.
05 -
2 celery stalks, diced.
06 -
3 cloves garlic, minced.
07 -
3 cups beef broth.
08 -
1 cup frozen peas.
09 -
1 cup frozen corn.
10 -
1 tablespoon Worcestershire sauce.
11 -
2 tablespoons tomato paste.
12 -
1 teaspoon dried thyme.
13 -
1 teaspoon paprika.
14 -
Salt and pepper, to taste.
15 -
3 cups mashed potatoes (prepared separately).
16 -
1/2 cup grated cheddar cheese.
17 -
Fresh parsley, chopped (for garnish).
# Instructions:
01 -
In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
02 -
Add the diced onion, carrots, and celery to the pot. Cook for about 5-7 minutes until the vegetables are softened. Stir in the garlic and cook for an additional 1-2 minutes.
03 -
Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, allowing the flavors to meld.
04 -
Stir in the frozen peas and corn. Let the soup simmer for another 5 minutes until the vegetables are heated through.
05 -
While the soup simmers, prepare the mashed potatoes if you haven't already. You can use leftover mashed potatoes or quickly whip up a fresh batch.
06 -
Ladle the soup into bowls and top each serving with a scoop of mashed potatoes. Sprinkle with grated cheddar cheese and fresh parsley for garnish.
# Notes:
01 -
This Shepherd's Pie Soup combines the cozy flavors of classic shepherd's pie with the convenience of a soup. Perfect for cold weather, this hearty dish brings together savory beef, vegetables, and creamy mashed potatoes in every spoonful.