Shepherd’s Pie Soup
This Shepherd’s Pie Soup brings the cozy flavors of the classic dish into a soul-warming bowl of soup. Ground beef, diced potatoes, and peas meld in a rich, umami-packed beef broth, with aromatic vegetables and tomato paste deepening the savory notes.
Ingredients
First Group
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
Second Group
- 1 lb ground beef
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 4 cups beef broth
- 1 lb potatoes peeled and cubed
- 0.5 cup frozen peas
- kosher salt and black pepper to taste
Instructions
First Group
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add diced onion, carrots, and celery. Cook until onions develop golden edges, about 5–7 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
Second Group
- Add ground beef, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
- Mix in tomato paste, Worcestershire sauce, and dried thyme. Cook until the paste darkens slightly, about 1–2 minutes.
- Pour in beef broth and add cubed potatoes. Bring to a gentle boil.
- Reduce heat to a simmer; cook until potatoes are tender, 12–15 minutes.
- Stir in frozen peas and heat through for 1–2 minutes, then season with salt and pepper to taste.
Notes
Let soup cool no more than 1 hour at room temperature, then refrigerate in airtight containers for up to 4 days.
For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating to an internal temperature of 165°F for safety.
Splitting the soup into single-serve jars makes thawing and reheating faster and more convenient.