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Shepherd’s Pie Soup

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: dinner, Lunch
Cuisine: American, British
Calories: 350
Ingredients Method 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

Method
 

First Group
  1. Heat olive oil in a large pot over medium-high heat until shimmering.
  2. Add diced onion, carrots, and celery. Cook until onions develop golden edges, about 5–7 minutes.
  3. Stir in minced garlic and cook until fragrant, about 30 seconds.
Second Group
  1. Add ground beef, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
  2. Mix in tomato paste, Worcestershire sauce, and dried thyme. Cook until the paste darkens slightly, about 1–2 minutes.
  3. Pour in beef broth and add cubed potatoes. Bring to a gentle boil.
  4. Reduce heat to a simmer; cook until potatoes are tender, 12–15 minutes.
  5. 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.