Shepherd’s Pie Soup

This Shepherd’s Pie Soup brings all the comfort of the classic Shepherd’s Pie into a cozy bowl. The richness of the beef and vegetables in the broth, combined with the creaminess of the mashed potatoes, is simply irresistible.

1. Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 tablespoon tomato paste
• 4 cups beef broth
• 1 cup frozen peas
• 2 cups mashed potatoes (prepared)
• Salt and pepper to taste

Directions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the diced carrots and celery to the pot and cook for an additional 5 minutes.
4. Stir in the thyme, rosemary, and tomato paste, cooking for 2 minutes to develop the flavors.
5. Pour in the beef broth and bring the mixture to a boil. Reduce heat and let simmer for 20-25 minutes, until the vegetables are tender.
6. Add the frozen peas and cook for another 5 minutes.
7. Season with salt and pepper to taste.
8. To serve, ladle the soup into bowls and top with a generous scoop of mashed potatoes, letting the heat melt the potatoes into the soup.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 410 kcal | Servings: 6 servings