Description
Hearty shepherd’s pie soup blends traditional Irish comfort with modern culinary creativity. Creamy potato base and savory ground lamb create a soul-warming dish you’ll crave during chilly evenings.
Ingredients
Scale
- 1 lb ground beef or ground lamb
- 4 cups beef broth (or chicken broth)
- 2 tbsps olive oil or butter
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
- 2 tbsps all-purpose flour (optional, for thickening)
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground meat over medium heat, breaking it into crumbles and draining excess fat, creating a rich base for the soup.
- Introduce diced onions, carrots, and celery to the pot, sautéing until vegetables soften and release their aromatic flavors, approximately 5-7 minutes.
- Incorporate minced garlic and cook briefly, then add tomato paste, Worcestershire sauce, thyme, and bay leaf, stirring to distribute seasonings evenly.
- Pour beef broth into the mixture, bringing to a gentle simmer and allowing ingredients to meld together for 15-20 minutes, developing deep, complex flavors.
- Mix in frozen peas and corn, whisking flour with a small portion of broth to create a slight thickening effect if desired. Simmer an additional 5 minutes.
- Meanwhile, boil chopped potatoes in salted water until tender, approximately 15 minutes. Drain and mash with milk, cream, and butter until smooth and creamy.
- Carefully ladle soup into serving bowls, topping each portion with a generous dollop of mashed potatoes, gently swirling to integrate the layers.
- Finish by garnishing with optional toppings like chopped parsley, shredded cheddar cheese, and crispy bacon crumbles for added texture and flavor.
Notes
- Swap ground meat for plant-based alternatives like lentils or Beyond Meat to create a vegetarian version that’s equally hearty and satisfying.
- Use sweet potatoes instead of regular potatoes for a nutrient-dense twist that adds extra vitamins and a subtle sweetness to the dish.
- Reduce sodium by using low-sodium broth and controlling salt levels during cooking, making this comforting soup more heart-friendly.
- Thicken the soup with pureed root vegetables like parsnips or cauliflower for a smoother texture and added nutritional complexity.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 275 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg