Shepherd’s Pie Soup

Put the olive oil in a big saucepan and bring to a medium boil. Brown the ground beef or lamb, add salt and pepper, and break it up with a spoon while it cooks. After removing the meat, put it aside and, if needed, drain off any extra fat.

Get the Vegetables Sautéd

Toss in the celery, carrots, and onion in the same saucepan. Just a few more minutes in the pan should be enough to soften the veggies. After one more minute, when it begins to smell garlicky, add the garlic.

Toss in the seasonings and tomato paste.

Combine the tomato paste, Worcestershire sauce, thyme, and rosemary by stirring them together. Taste it after 2 minutes to really bring out the flavors.

Combine with Potatoes and Broth.

Add the diced potatoes to the beef stock and stir to combine. After the beef has browned, add it back to the saucepan, stir, and reduce heat to a low simmer. To make sure the potatoes are soft, simmer the soup for around 15 to 20 minutes.

Simmer with Cream, Corn, and Peas.

If using, stir in the frozen corn, peas, and heavy cream. To ensure the veggies are heated through and the flavors are blended, cook for an extra 5 minutes. Add more salt and pepper to taste.

Serve

Dish out the hearty soup and top each dish with a sprinkle of chopped parsley. To make it seem more like shepherd’s pie, top with mashed potatoes or crusty bread.

This Shepherd’s Pie Soup is warm and inviting, so sit back and relish the wonderful ingredients.