Hearty Shepherd’s Pie Soup
A comforting and nourishing twist on traditional shepherd’s pie transformed into a delightful soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: British
- Diet: None
Ingredients
Scale
- 1 lb ground beef
- 4 cups beef broth
- 2 cups diced potatoes
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup shredded cheese (sharp cheddar preferred)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and minced garlic to the pot and sauté until translucent, about 4-5 minutes.
- Stir in the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat.
- Stir in the beef broth, diced potatoes, mixed vegetables, and Worcestershire sauce. Bring to a boil, about 5 minutes.
- Reduce heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Stir in shredded cheese until melted, season with salt and pepper, and serve.
Notes
Soup stores well in the fridge for up to 3 days and can be frozen for 2-3 months. Add cheese during reheating to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
