Shepherd's Pie Soup
Soup version of Shepherd's pie with ground beef, potatoes, onions, carrots, garlic, peas and shredded cheddar
Ingredients
- 1 lb potatoes peeled and diced (for mashing to thicken the soup)
- 1 lb ground beef, lamb or a mix
- 1 onion diced
- 2 carrots diced
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 lb potatoes peeled and diced (for adding potato chunks to the soup)
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp butter
- 1/3 cup sour cream
- 1 cup aged white cheddar shredded
- 1 cup frozen peas
- salt and pepper
Instructions
- Heat a sauce pan of water to boiling and add 1 set of the potato chunks. Lower to a simmer and cook until fully soft, about 20 minutes. Drain, mash and set aside to mix in later.
- Heat a soup pot over medium heat and add the beef. Cook, breaking apart the meat, until mostly cooked. Add the onion, garlic, carrot, and tomato paste and stir until fragrant.
- Add the beef broth, Worcestershire, spices, bay leaves and potato chunks and bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes are fully tender. Add the mashed potatoes and mix in, along with the sour cream and butter. Taste and season with salt and pepper. If it is too thick, add a little water. Finally, add the peas and cook until they are hot, then serve.
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