Shepherd’s Pie Soup
Shepherd’s Pie Soup transforms this classic casserole favorite into a hearty comfort food soup that the whole family will love!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
- 3-4 large Yukon Gold potatoes (about 2 pounds), cut into chunks (you can peel them or not, up to you!)
- 1/2 teaspoon salt
- 1/2 cup cream cheese
- 2 tablespoons butter
- 1 pound ground beef
- 1 sweet onion, peeled and chopped
- 4 carrots, peeled and chopped
- 3 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon oregano
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese, plus extra for garnish
Instructions
- Put the potatoes in a medium pot of water. Add the salt, bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and then mash them with the cream cheese and 2 tablespoons of butter. Set aside.
- Put the ground beef, onions and carrots in a large pot and cook over medium high heat until the beef is cooked through and the veggies are tender, about 10 minutes.
- Add the tomato paste and give everything a stir.
- Add the chicken broth, Worcestershire sauce and oregano and give everything another stir. Bring it to a simmer
- Remember those mashed potatoes? Add them to the pot and stir until everything is nice and combined. You will probably have some mashed potato lumps and that is Just Fine.
- Stir in the peas and the cheese and stir until the peas are warm and the cheese is melted. Taste and add salt and pepper if you think it needs it.
- Ladle into bowls, sprinkle with cheese and serve it up!
Notes
Pro Tip: If you have leftover mashed potatoes you can use those instead of making them – you need about four cups. Or you can buy prepared mashed potatoes in the dairy section of your supermarket.
Find it online: https://www.framedcooks.com/shepherds-pie-soup/