Shepard’s Pie Soup

With those rich and savory flavorings you love so much inside a casserole, now you can enjoy your favorite comfort food in a soup!

Make sure you use extra lean ground beef. Since everything is cooked in one pot together, you won’t be able to drain out excess oil. If you don’t want to take the extra time to make the mashed potato topping, then just add all the potatoes into the pot instead.

Once you add the broth, let the soup simmer until everything is tender.

Just before serving, add the frozen peas. They will only take a few minutes to heat throughout, then you can start dishing it up.

Shepard’s Pie Soup

Marla Hingley

All those classic comfort flavors you love, can now be enjoyed in a soup.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 4

Ingredients

  

1x2x3x

• 2 tsp olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 tsp fresh thyme
• 1 lb extra lean ground beef
• 1 large carrot diced
• 1 rib celery diced
• 4 large potatoes diced, divided
• 2 Tbsp GF tomato paste
• 1 Tbsp GF Dijon
• 1 Tbsp GF Worcestershire sauce
• 3 ½ cups GF beef broth
• 1 cup peas
• Salt and pepper to taste

Instructions

 

• In a Dutch oven, sauté onion, garlic and herbs in oil until tender. Add beef, carrot, celery and a quarter of the potatoes, cooking until meat is no longer pink.
• Stir in tomato paste, mustard and Worcestershire, cooking another 5 minutes until mixture is thickened.
• Meanwhile bring a pot of water to boil and add remaining potatoes (add more potatoes if you like). Boil until tender. Drain, mash and set aside.
• To soup, add broth and season to taste with salt and pepper. Simmer until veggies are tender, then add peas.
• To serve, divide into bowls and top with a scoop of mashed potatoes.

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