Original Post: https://www.evolvingtable.com/shepherds-pie-soup/
Shepherd's Pie Soup Recipe
I took my tried-and-true shepherd's pie recipe and turned it into this Shepherd's Pie Soup, so you get all the same cozy flavor in just ONE pot and about half the time. Ground beef, potatoes, and veggies simmer in a savory broth, then a quick potato masher trick thickens it up without any cream or cheese.
Servings: 5 servings
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 small sweet onion finely diced
- 3 celery ribs finely diced
- 3 garlic cloves finely minced
- 1 pound 85/15 ground beef
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- 1 ¼ teaspoons salt
- ¾ teaspoon black pepper
- 5 cups beef broth
- 1 ¼ pounds Yukon gold potatoes peeled and diced into ½-inch cubes
- 2 cups frozen mixed vegetables
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Heat the avocado oil in a large Dutch oven or soup pot over medium. Once the oil is shimmering, add the onion and celery and cook for 3-4 minutes, or until the veggies become tender.2 tablespoons avocado oil, 1 small sweet onion, 3 celery ribs
- Add garlic and continue cooking for 30 seconds, or until fragrant.3 garlic cloves
- Push the vegetables to one side of the pot and add the ground beef. Cook, breaking apart, for 7-8 minutes, or until no longer pink.1 pound 85/15 ground beef
- Add the tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, 1 ¼ teaspoons salt, and ¾ teaspoon black pepper. Mix everything together until well combined.3 tablespoons tomato paste, 2 tablespoons all-purpose flour, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon dried parsley, 1 ¼ teaspoons salt, ¾ teaspoon black pepper
- Stir in the beef broth and potatoes. Increase the heat to high and bring to a boil.5 cups beef broth, 1 ¼ pounds Yukon gold potatoes
- Reduce the heat to medium-low and keep a gentle simmer. Cook, uncovered, for 20-25 minutes, or until the potatoes are fork-tender.
- Use a potato masher or the back of a wooden spoon to lightly mash some of the potatoes against the side of the pot, just enough to thicken the broth. Mash 3 or 4 times, then stir and check the consistency, leaving most of the potatoes in pieces.
- Stir in the frozen mixed vegetables and continue cooking for 2-3 minutes, or until heated through.2 cups frozen mixed vegetables
- Taste and adjust the salt and black pepper. Serve topped with fresh parsley, if desired.Fresh flat-leaf parsley
Notes
Swaps: You can use 90/10 ground beef, but add a little more oil to the pot. Red potatoes work in place of Yukon golds (skip russets, they break down!). For gluten-free, use a 1-to-1 flour blend.
Thicker or thinner: Mash 3 or 4 times, stir, and check it before you mash any more. Too thick? Add a splash of broth or water.
Make ahead and storage: This one tastes even better on day two! Store in an airtight container in the fridge for up to 4 days.
Freezing: Cool completely and freeze for up to 3 months. The potatoes soften a little when thawed, so thaw overnight in the fridge and stir well as it reheats.
Reheating: Warm in a pot over medium-low for 8-10 minutes, adding a splash of broth or water if it needs it.
Nutrition
Calories: 427kcal | Carbohydrates: 37g | Protein: 27g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1290mg | Potassium: 1574mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3872IU | Vitamin C: 35mg | Calcium: 70mg | Iron: 5mg
