Cozy Shepherd’s Pie Soup
Hearty, comforting shepherd’s pie soup loaded with seasoned ground beef, tender russet potatoes, and vegetables in a rich, creamy broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb lean ground beef or lamb
2 tbsp butter
1 medium onion, chopped
4 cloves garlic, minced
1/2 tsp Italian seasoning
2 tbsp tomato paste
4 cups beef or chicken broth
1/2 tbsp Worcestershire sauce
1 cup heavy whipping cream
2 medium-to-large Russet potatoes, peeled & diced
1/2 tbsp cornstarch
2 cups frozen mixed vegetables
Seasoning salt & black pepper to taste
Instructions
1.Brown ground beef in a Dutch oven over medium-high heat 8-10 minutes. Drain on paper towels.
2.Melt butter in the pot; sauté onion for 5 minutes.
3.Stir in garlic, Italian seasoning, and tomato paste; cook 1 minute.
4.Add broth, Worcestershire, heavy cream, potatoes, and browned beef. Bring to a boil, then reduce heat and simmer partially covered for 20 minutes.
5.Lightly mash potatoes in the pot with a potato masher.
6.Whisk cornstarch with 1 tbsp cold water. Stir slurry and frozen vegetables into the soup.
7.Simmer gently 10-15 minutes until vegetables are tender and soup thickens.
8.Season with seasoning salt and black pepper to taste.
Notes
Use starchy Russet potatoes for the best natural thickening.
Do not substitute heavy cream with milk or half-and-half, as high heat can curdle lighter dairy.
Store refrigerated in an airtight container for up to 4 days.