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Clean recipe · iamafoodblog.com

Shepherd's Pie Soup Recipe

Shepherd's pie soup topped off with a silky smooth mashed potato island is my ideal fall day meal.

Original recipe: iamafoodblog.com

Yield:
6 servings
Prep:
15 min
Cook:
45 min
Total:
60 min
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Shepherd's Pie Soup Recipe

Ingredients

  1. 1.5 lb potatoes (cut into 2" pieces)
  2. 1/4 cup butter
  3. 1/2 cup milk
  4. 1 tbsp extra virgin olive oil
  5. 1 lb ground beef (lean preferred)
  6. 1 cup onion (diced)
  7. 1 cup carrots (diced)
  8. 1/4 cup flour
  9. 2 tbsp tomato paste
  10. 1 tbsp soy sauce
  11. 1 tbsp Worcestershire sauce
  12. 6 cups beef broth (low sodium preferred)
  13. 1 bay leaf
  14. 15 oz corn (~1 can)
  15. 1 cup frozen peas

Instructions

  1. Peel and quarter the potatoes and place in a large pot of salted water. Bring to a boil over high heat, then turn the heat down to medium and simmer until the potatoes are very soft and cooked through, about 15-20 minutes.
  2. While the potatoes are cooking, start the soup. Heat 1 tbsp of extra virgin olive oil in a large pot over medium high heat. When hot, add the ground beef and cook, breaking up in to pieces. Season with salt and pepper to taste. When browned, there should be about 1-2 tbsp of fat in the pan, drain off any excess if needed.
  3. Add the diced onion and carrots to the pot and cook, stirring occasionally, until the vegetables start to soften, about 3-5 minutes. Turn the heat down, sprinkle on the flour and stir to coat, cooking briefly, about 1-2 minutes.
  4. When there is no more visible flour, stir in the tomato paste, soy sauce, and worcestershire sauce.
  5. Slowly stream in the beef broth while stirring. Add a bay leaf, bring to a boil on medium-high, then turn the heat to low and simmer while you make the mashed potatoes.
  6. Once the potatoes are cooked through, drain well and mash. Stir in the butter and milk. Taste and season with salt.
  7. Stir the corn and frozen peas into the soup and keep on low heat until they are just warmed through, about 5-8 minutes. Taste and adjust the soup with salt and pepper if needed.
  8. Ladle the soup evenly into bowls and top each bowl with an island of mashed potatoes.