Description
A cozy, rich, and hearty soup that transforms the beloved flavors of shepherd’s pie into a one-pot meal. Ground beef, tender vegetables, and a savory broth are topped with creamy mashed potatoes for the ultimate comfort food experience.
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 cup green peas (fresh or frozen)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp thyme (dried or 1 tbsp fresh)
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
For the mashed potatoes:
- 2 large Yukon Gold or Russet potatoes, peeled and chopped
- 2 tbsp butter
- ½ cup milk (warm)
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, cook ground beef until browned. Drain excess fat.
- Add chopped onion and minced garlic. Sauté for 3–4 minutes until soft.
- Stir in carrots and tomato paste. Cook for another 2–3 minutes.
- Pour in beef broth, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
- Bring to a gentle simmer. Cover and cook for 20 minutes, until carrots are tender.
- Add green peas and simmer for 5 more minutes.
- Optional: Stir in flour or cornstarch slurry to thicken.
- While soup simmers, boil potatoes in a separate pot until fork-tender. Drain and mash with butter, warm milk, salt, and pepper.
- Serve soup in bowls with a generous scoop of mashed potatoes on top.
- Prep Time: 10 minutes
- Cook Time: 35 minutes