Description
This hearty Shepherd’s Pie Soup combines the comforting flavors of classic shepherd’s pie in a warm, easy-to-make soup form. Ground beef or lamb is cooked with aromatic vegetables and herbs, simmered with tender potatoes, and finished with creamy milk and sweet peas and corn. Topped with crumbled bacon, sour cream, and fresh herbs, this soup is perfect for a filling family meal served with toasted bread bites for crunch.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 lb ground beef or ground lamb
Vegetables and Herbs
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- 1 lb potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
Liquids and Thickeners
- 4 cups beef broth
- 1 cup half-and-half or milk
- 1 tablespoon cornstarch (optional, for thickening)
Garnishes
- 4 slices cooked bacon, crumbled
- 1/2 cup sour cream
- Fresh chives or parsley, chopped, for garnish
- Toasted bread bites
Instructions
- Brown the Meat: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking it up into small pieces as it cooks. Once cooked through, drain any excess fat to keep the soup from being greasy.
- Sauté Vegetables and Season: Add the diced onion, minced garlic, carrots, and celery to the pot. Stir and cook for about 5 minutes until the vegetables soften and their flavors meld. Season with thyme, rosemary, salt, and pepper to enhance the aroma and depth.
- Simmer Potatoes in Broth: Pour in the beef broth and add the diced potatoes. Stir everything together and bring to a gentle simmer. Cook for 15-20 minutes or until the potatoes are fork-tender and can be mashed slightly, thickening the soup naturally.
- Add Frozen Vegetables: Stir in the frozen peas and corn, cooking for an additional 5 minutes to let them thaw and warm through, adding sweetness and variety to the texture of the soup.
- Finish with Cream and Thicken: Stir in the half-and-half or milk to bring creaminess to the soup. For a thicker texture, mix 1 tablespoon of cornstarch with cold water and slowly add to the soup while stirring until it reaches the desired consistency.
- Garnish and Serve: Ladle the soup into bowls and top each with a dollop of sour cream, crumbled bacon, and a sprinkle of fresh chives or parsley. Serve with toasted bread bites on the side or sprinkled on top for extra crunch and flavor.
Notes
- You can substitute ground lamb with ground beef or turkey for different flavor profiles.
- If you prefer a vegetarian version, replace beef broth with vegetable broth and omit bacon and ground meat.
- Cornstarch is optional; omit if you like a thinner broth-style soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra richness, use half-and-half instead of milk or add a bit of shredded cheese on top.
- Adjust seasoning as needed before serving to suit your taste.
