Shepherd’s Pie Soup: A Comforting Twist on a Classic Dish

Step 1: Prep the Potatoes

1. Boil the cubed potatoes in salted water until fork-tender, about 10–15 minutes.
2. Drain and mash the potatoes with butter, milk or cream, and a pinch of salt and pepper. Set aside for topping or stirring into the soup later.

Step 2: Brown the Meat

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the ground beef or lamb and cook until browned, breaking it into crumbles as it cooks. Season with salt and pepper, then transfer to a plate, leaving some fat in the pot.

Step 3: Sauté the Vegetables

1. In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Stir in the garlic, thyme, and rosemary, cooking for another minute until fragrant.

Step 4: Build the Soup

1. Return the browned meat to the pot. Add the tomato paste and Worcestershire sauce, stirring to coat the ingredients evenly.
2. Pour in the beef broth and bring to a gentle boil. Reduce the heat and let the soup simmer for 15–20 minutes to allow the flavors to meld.

Step 5: Add Vegetables and Finish

1. Stir in the frozen peas and corn, letting them cook for 5 minutes.
2. If desired, add the heavy cream or milk for a creamy texture.
3. Taste and adjust the seasonings, adding more salt, pepper, or herbs as needed.

Step 6: Serve with Mashed Potatoes

1. Ladle the soup into bowls and top with a dollop of mashed potatoes. Alternatively, you can swirl the mashed potatoes directly into the soup for a creamy, thick consistency.
2. Garnish with parsley, shredded cheese, or crumbled bacon for extra indulgence.

Tips for the Perfect Shepherd’s Pie Soup

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