Shepherd's Pie Soup (Printable Version)
Creamy beef and potato soup with vegetables simmered in a flavorful broth.
# What You'll Need:
→ Meat
01 -
1 pound lean ground beef or lamb
→ Dairy
02 -
2 tablespoons butter
03 -
1 cup heavy whipping cream
→ Produce
04 -
1 medium onion, chopped
05 -
4 cloves garlic, minced
06 -
2 medium-to-large Russet potatoes, peeled and diced
→ Pantry
07 -
1/2 teaspoon Italian seasoning
08 -
2 tablespoons tomato paste
09 -
4 cups chicken or beef broth
10 -
1/2 tablespoon Worcestershire sauce
11 -
1/2 tablespoon cornstarch
12 -
Seasoning salt and black pepper, to taste
→ Frozen
13 -
2 cups frozen mixed vegetables
# Step-by-Step Guide:
01 -
Place ground beef or lamb in a Dutch oven or large soup pot over medium-high heat. Cook until fully browned, breaking up the meat continuously, about 8 to 10 minutes. Transfer cooked meat to a paper towel-lined plate, discarding excess fat from the pot.
02 -
Add butter to the same pot, then sauté chopped onion for 5 minutes until translucent. Stir in minced garlic, Italian seasoning, and tomato paste; cook while stirring nearly constantly for 1 minute to develop flavor.
03 -
Add chicken or beef broth, Worcestershire sauce, heavy cream, diced potatoes, and browned meat back into the pot. Increase heat to high and bring to a boil. Reduce heat to maintain a rapid simmer with the lid slightly ajar.
04 -
Cook the mixture until potatoes are tender, approximately 20 minutes, stirring occasionally. Optionally, gently mash the potatoes in the pot to enhance texture.
05 -
In a small bowl, mix cornstarch with 1 tablespoon cold water to create a slurry. Stir the slurry and frozen mixed vegetables into the pot. Return to a boil, then reduce heat and simmer uncovered for 10 to 15 minutes until vegetables are tender, broth slightly thickened, and potatoes reach a soft, fall-apart texture.
06 -
Adjust seasoning by adding seasoning salt and freshly ground black pepper generously, tasting and modifying as needed.
# Additional Notes:
01 -
Partially mashing the potatoes in the pot enhances the creamy texture reminiscent of traditional shepherd's pie.