Name: Shepherd's Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 1 lb (450 g) ground beef or lamb; 1 large onion, finely diced; 2 carrots, peeled and diced; 1 cup frozen peas; 2 cloves garlic, minced; 3 cups beef or vegetable stock, warmed; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 tsp dried thyme or 1 tbsp fresh thyme, finely chopped; 2 tbsp all-purpose flour; 2 lbs (900 g) Yukon Gold potatoes, peeled and cubed; 4 tbsp unsalted butter, room temperature; 1/4 cup heavy cream or milk; Salt and freshly ground black pepper to taste; Chopped parsley or chives, finely snipped (for garnish)

Description

A comforting and elegant twist on classic shepherd’s pie, this soup features tender minced meat, glossy vegetables, and creamy mashed potato swirls.

Ingredients

Scale

1 lb (450 g) ground beef or lamb
1 large onion, finely diced
2 carrots, peeled and diced
1 cup frozen peas
2 cloves garlic, minced
3 cups beef or vegetable stock, warmed
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme or 1 tbsp fresh thyme, finely chopped
2 tbsp all-purpose flour
2 lbs (900 g) Yukon Gold potatoes, peeled and cubed
4 tbsp unsalted butter, room temperature
1/4 cup heavy cream or milk
Salt and freshly ground black pepper to taste
Chopped parsley or chives, finely snipped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the potatoes: Place in salted cold water, bring to a boil, and cook until fork-tender (about 15 minutes). Drain and mash with room-temperature butter and warm cream until velvety; season and set aside.
Brown the meat: Heat a wide pot over medium-high heat, add the ground beef or lamb, and cook until deep brown and slightly crisp at the edges. Season early with salt.
Sauté aromatics: Push the meat to one side, add a splash of oil, then sauté onions and carrots until translucent and beginning to caramelize (5–7 minutes). Add garlic in the last minute.
Deglaze and build flavor: Stir in tomato paste and flour, cook briefly, then deglaze with a ladle of warm stock, scraping up the fond from the pot. Add remaining stock, Worcestershire, and thyme. Bring to a gentle simmer.
Simmer and thicken: Simmer 10–15 minutes until broth slightly thickens and vegetables are tender. Stir in frozen peas and adjust seasoning.
Finish with potatoes: Ladle soup into bowls and top with a generous swirl of the mashed potatoes. Garnish with chopped parsley or chives and a drizzle of extra-virgin olive oil.

Notes

For the best texture, keep the mashed potatoes slightly looser. Use Yukon Gold potatoes for a naturally creamy texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: British

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg