All the flavours of Shepherd’s Pie … in soup form. This Shepherd’s Pie Soup is especially quick and easy if you start with left-over mashed potatoes!
This has been the coldest and snowiest week of the winter so far and warm, comforting dinner soups are definitely in order. This Shepherd’s Pie Soup has all the flavours of Shepherd’s pie and, if you happen to have some left-over mashed potatoes around, it’s a quick and easy soup, as well!
Of course, even if you don’t have left-over mashed potatoes, it’s super easy to cook up some potatoes to mash as the soup simmers. Either way, you’ll have this soup on the table in less than an hour, with most of that being boiling and simmering time.
Cook’s Notes for Shepherd’s Pie Soup
Be sure to taste and adjust the seasoning as necessary, especially the salt and pepper. Like traditional Shepherd’s Pie, the flavours rely on a good seasoning, so be generous.
Shepherd's Pie Soup
For the soup:
- 1 lb. extra lean ground beef
- 1 Tbsp olive oil
- 1/2 cup onion diced
- 2 cloves garlic minced
- 3 medium carrots diced or sliced
- 2 Tbsp tomato paste
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 4 cups beef broth
- 1 cup frozen green peas
- Salt and freshly-ground pepper
- Left-over mashed potatoes or make some fresh by boiling some potatoes while the soup simmers, mashing and seasoning with butter, hot milk and salt and pepper
- Paprika for garnish
In a large pot or Dutch oven over medium heat, cook the ground beef until browned and cooked through. Remove to a bowl and discard any fat from the pan.
In the same pan, heat 1 Tbsp. olive oil over medium heat. Add the onions and cook until softened. stirring regularly. Add the garlic and cook, stirring, for 30 seconds or so. Add the carrots and cook, stirring regularly, for a couple of minutes. Add the tomato paste, Dijon and Worcestershire sauce and stir to combine and cook for a minute. Add the beef broth. Stir the pot well with a wooden spoon to loosen the brown bits. Add the cooked ground beef back to the pot and bring the soup to a boil over medium-high heat. Reduce heat to medium-low, partially cover the pot and simmer for 15-20 minutes, or until the carrots are almost cooked through. Add the frozen green peas and cook 5 minutes longer.
Taste your soup and add salt and freshly ground pepper as needed.
To serve, spoon soup in to a shallow soup bowl. Using a large ice cream scoop or a large spoon, place some mashed potatoes in the center of the soup. Sprinkle with a little paprika and serve.