Do you love the comforting flavors of a traditional shepherd’s pie but don’t have the time or patience to make it? Look no further than this delicious and easy Shepherd’s Pie Soup recipe. It takes all the flavors of the classic dish and transforms them into a hearty and satisfying soup. Perfect for a cozy night in or as a crowd-pleasing dish for a dinner party.
Ingredients
– 1 pound ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1 cup frozen peas
– 1 cup frozen corn
– 4 cups beef broth
– 1 cup mashed potatoes
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Shredded cheddar cheese, for topping
Directions
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain any excess fat.
2. Add the onion and garlic to the pot and cook until softened.
3. Add the carrots, celery, peas, and corn to the pot and cook for 5 minutes.
4. Pour in the beef broth and stir in the mashed potatoes, Worcestershire sauce, thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
6. Serve the soup hot, topped with shredded cheddar cheese.
FAQ
– Can I use ground turkey instead of beef?
Yes, you can easily substitute ground turkey for beef in this recipe for a lighter and healthier option.
– Can I use fresh vegetables instead of frozen?
Absolutely! Feel free to use fresh carrots, celery, peas, and corn if you have them on hand. Just adjust the cooking time accordingly.
– Can I make this soup in a slow cooker?
Yes, you can cook this soup in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
Now that you have the recipe for this delicious Shepherd’s Pie Soup, it’s time to get cooking! Try it out and let us know how it turns out. Share it with your friends and family for a cozy night in or a dinner party. We would love to hear your feedback and see your creations. Enjoy!
Shepherd's Pie Soup
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups beef broth
- 1 cup mashed potatoes
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- Shredded cheddar cheese for topping
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain any excess fat.
- Add the onion and garlic to the pot and cook until softened.
- Add the carrots, celery, peas, and corn to the pot and cook for 5 minutes.
- Pour in the beef broth and stir in the mashed potatoes, Worcestershire sauce, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
- Serve the soup hot, topped with shredded cheddar cheese.