Shepherd's Pie Soup
Creamy shepherd’s pie soup combines ground beef, vegetables, herbs, mashed potatoes, cheddar, cream, and peas in a hearty bowl.
Ingredients
- 3 lbs Russet potatoes, peeled, diced, and divided
- 1 lb ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup cheddar cheese, grated
- 1 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place 2/3 of the diced potatoes in a pot, cover with salted water by 1 inch, bring to a boil, and cook for 15–20 minutes until fork-tender. Drain and mash with butter and sour cream. Set aside.
- In a large pot over medium-high heat, cook ground beef, onion, and carrots until beef is no longer pink and vegetables soften, about 6–8 minutes.
- Add garlic and tomato paste, cooking for 1 minute. Stir in beef broth, remaining diced potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a boil, reduce to a simmer, and cook for 15 minutes until potatoes are tender.
- Stir in mashed potato mixture until soup thickens slightly and is well combined.
- Add heavy cream and grated cheddar cheese in batches, stirring until melted and smooth.
- Stir in frozen peas and cook for 2 minutes until heated through. Discard bay leaves and season to taste.
Notes
This soup is rich and hearty. For a shortcut, you can use leftover mashed potatoes.
Nutrition
Serving: 1servingsCalories: 581kcalCarbohydrates: 51.3gProtein: 20.6gFat: 32.8gSaturated Fat: 17.9gTrans Fat: 0.8gCholesterol: 107mgSodium: 550mgFiber: 4.8gSugar: 7.5g
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