Description

A comforting and hearty soup inspired by classic shepherd’s pie! This rich and flavorful soup is packed with ground meat, vegetables, and potatoes in a savory broth—perfect for a cozy dinner.

Ingredients

Units Scale

1 lb ground beef or lamb
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
3 medium potatoes, peeled and diced
4 cups beef broth
1 cup milk or heavy cream
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt (or to taste)
1/4 tsp black pepper
2 tbsp cornstarch (optional, for thickening)
2 tbsp water (if using cornstarch)
1/2 cup shredded cheddar cheese (for topping, optional)
Chopped fresh parsley (for garnish)

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Instructions

Cook the Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Sauté the Veggies: Add diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
Simmer the Soup: Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Add diced potatoes and pour in the beef broth. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, or until potatoes are tender.
Make It Creamy: Stir in milk or heavy cream and frozen peas. Simmer for another 5 minutes.
Thicken (Optional): If a thicker soup is desired, mix cornstarch and water in a small bowl, then stir it into the soup. Cook for another 2–3 minutes until thickened.
Serve & Enjoy: Ladle into bowls and top with shredded cheddar cheese and fresh parsley. Serve hot!

Notes

For a lighter version: Use ground turkey and replace heavy cream with milk or a dairy-free alternative.
Make it vegetarian: Swap meat for lentils and use vegetable broth.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Nutrition

Serving Size: 1.5 cups
Calories: ~350
Sugar: ~6g
Sodium: ~750mg
Fat: ~18g
Saturated Fat: ~8g
Unsaturated Fat: ~7g
Trans Fat: 0g
Carbohydrates: ~30g
Fiber: ~4g
Protein: ~20g
Cholesterol: ~50mg