Warm Shepherd’s Pie Soup

Here’s a cozy and hearty Warm Shepherd’s Pie Soup recipe — it captures all the classic flavors of shepherd’s pie in a comforting, spoonable form:

🥣 Warm Shepherd’s Pie Soup

Ingredients:

For the soup base:

• 1 tbsp olive oil

• 1 lb ground beef or lamb

• 1 medium onion, diced

• 2 carrots, peeled & diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh rosemary, chopped (or ½ tsp dried)

• Salt & pepper to taste

• 4 cups beef broth

• 1 cup frozen peas

• 1 cup frozen corn (optional)

For the mashed potato topping:

• 2 cups mashed potatoes (leftovers work great!)

• 2 tbsp butter

• ¼ cup milk or cream

• Salt to taste

Optional garnish:

• Shredded cheddar cheese

• Fresh parsley

Instructions:

1. Brown the meat:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef or lamb and cook until browned. Drain excess fat if needed.

2. Sauté the vegetables:
   Add onion, carrots, and celery. Cook until softened (about 5–7 minutes). Stir in garlic and cook for 1 more minute.

3. Build flavor:
   Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1–2 minutes until fragrant.

4. Simmer:
   Pour in the beef broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the veggies are tender.

5. Add peas and corn:
   Stir in frozen peas and corn and cook for another 5 minutes.

6. Prepare mashed potatoes:
   In a small pot, warm mashed potatoes with butter and milk. Whip until creamy and heated through. Season to taste.

7. Assemble & serve:
   Ladle the soup into bowls. Top each serving with a generous dollop of mashed potatoes. Optional: Sprinkle with cheddar cheese and broil for a minute or two to melt and lightly brown.

8. Garnish & enjoy:
   Finish with chopped parsley and serve warm with crusty bread.

Let me know if you’d like a vegetarian version or slow cooker instructions!