Best Shepherd’s Pie Soup
All the flavors of shepherd’s pie in spoon-able soup form with cheesy mashed potato topping. 45-minute winter hug.
Ingredients
- Soup Base:
- 1 lb 450 g ground lamb or beef
- 1 onion 2 carrots, 2 celery, diced
- 3 cloves garlic
- 2 tbsp tomato paste + flour
- 4 cups beef broth + 1 cup stout optional
- Worcestershire thyme, bay leaf
- 1 cup each peas + corn
- Potato Topping:
- 1½ lbs russet potatoes
- ½ cup cream 4 tbsp butter, ½ cup cheddar
Instructions
- Brown meat until crusty; remove.
- Sauté veg + tomato paste 8 min.
- Add flour, beer, broth, seasonings, meat. Simmer 20 min.
- Add peas + corn last 3 min.
- Boil & mash potatoes with cream + cheese.
- Ladle soup, top with potato clouds + extra cheese.
- Serve hot with parsley.
Notes
- Deep brown meat = rich flavor; don’t stir too soon.
- Freeze soup only; add fresh mash on reheat.
- Creamier soup: swirl in ½ cup heavy cream.
- GF: Use cornstarch slurry instead of flour.
- Leftover roast meat: dice and add last 10 min.
- Topping bar = interactive fun.