Description
A warm and comforting shepherd’s pie soup, rich in flavors and packed with nutrients, perfect for chilly weather.
Ingredients
Scale
- 1 pound ground beef (or substitute with ground turkey, chicken, or veggie crumbles)
- 4 medium potatoes, diced (or sweet potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 4 cups beef broth (or vegetable broth)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce (or vegan alternative)
- 1 teaspoon thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup milk (dairy or non-dairy)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic, sauté until translucent, about 3-4 minutes.
- Toss in the ground beef (or substitute) and cook until browned, seasoning with salt, pepper, thyme, and Worcestershire sauce.
- Incorporate the diced potatoes, sliced carrots, and chopped celery into the pot, mixing well.
- Add the tomato paste, stirring to coat all ingredients. Pour in the broth, bringing to a light boil.
- Reduce heat and let it simmer for 15-20 minutes, or until vegetables are tender.
- Once cooked, add the frozen peas and milk, stirring and heating through for about 5 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup can be made vegetarian or vegan by substituting the meat and broth as needed. Great for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg