Shepherd’s Pie Soup

Shepherd’s Pie Soup

from closetcooking.com
45 min

All of the flavours of shepherd's pie is soup form with the mashed potatoes mixed in, making for a thick and creamy broth!

Ingredients

  • 1 1/2 pounds potatoes, peeled and diced
  • 1 pound ground beef (or lamb)
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 4 cups chicken broth (or beef broth)
  • 1 1/2 pounds potatoes, peeled and diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 bay leaves
  • 2 tablespoons butter
  • 1/3 cup sour cream
  • 1 cup aged white cheddar cheese, shredded (optional)
  • 1 cup frozen peas
  • salt and pepper to taste

Directions

  1. 1

    Place the potatoes in a pot, cover in water, bring to a boil and cook until tender, about 15-20 minutes.

  2. 2

    Meanwhile, cook the beef, onions and carrots in a large saucepan over medium-high heat, breaking the beef apart as it cooks, until the beef is cooked through, and drain off any excess grease.

  3. 3

    Add the garlic and tomato paste to the beef and cook until fragrant, about a minute.

  4. 4

    Add half of the broth, the remaining potatoes, the Worcestershire sauce, rosemary, thyme and bay leaves to the beef, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

  5. 5

    Meanwhile, when the potatoes from step 1 are cooked, drain them and puree them, along with the sour cream and butter and the remaining broth before mixing into the soup.

  6. 6

    When the diced potatoes in the soup are tender, add the cheddar and let it melt into the soup, about 2 minutes.

  7. 7

    Add the peas and heat, about 2 minutes.

  8. 8

    Season with salt and pepper to taste and enjoy!