Shepherd's Pie Soup (Print version)
A cozy one-pot Shepherd's Pie Soup with beef or lamb, tender potatoes, mixed vegetables, herbs, cream, and cheddar.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef or ground lamb
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
5 cups (1.2 L) beef broth
07 -
1 tablespoon gluten-free Worcestershire sauce
08 -
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
09 -
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
10 -
1 1/4 teaspoons kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1 1/2 lb (680 g) russet potatoes, peeled and cut into 3/4-inch cubes
To finish
13 -
2 cups (280 g) frozen mixed peas, carrots, and corn
14 -
1 cup (240 ml) half-and-half
15 -
1 cup (115 g) freshly grated sharp cheddar cheese
16 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef or lamb and cook for 6-8 minutes, breaking it up, until browned and cooked through. Spoon off excess grease if needed.
02 -
Add the onion to the pot and cook for 4-5 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens slightly.
03 -
Pour in the beef broth and Worcestershire sauce. Add thyme, rosemary, salt, pepper, and potatoes. Bring to a boil, then reduce to a steady simmer and cook for 14-18 minutes until the potatoes are very tender.
04 -
Use an immersion blender to blend about half of the soup, leaving some potato chunks whole. If using a standard blender, blend 2-3 cups of soup in batches and return it to the pot.
05 -
Stir in the frozen peas, carrots, and corn. Simmer for 4-5 minutes until the vegetables are hot and tender.
06 -
Reduce the heat to low and stir in the half-and-half. Turn off the heat and add the cheddar in small handfuls, stirring until melted. Taste, adjust salt and pepper, and serve with parsley.
# Good to know:
01 -
Use lamb for a more traditional shepherd's pie flavor, or beef for a familiar cottage pie-style soup.
02 -
Freshly grated cheddar melts smoother than pre-shredded cheese.
03 -
The soup thickens as it cools. Loosen leftovers with broth or milk.