Why Make This Recipe
Shepherd’s Pie Soup is a comforting dish that brings together all the flavors of a classic shepherd’s pie in a hearty soup form. It’s perfect for cold weather or any time you want a warm and filling meal. This recipe is simple and quick, making it great for weeknight dinners. Plus, it’s a fantastic way to use up any leftover vegetables you might have on hand!
How to Make Shepherd’s Pie Soup
Ingredients:
- 1 lb ground beef
- 2 cups diced potatoes
- 1 cup shredded cheese
- 2 cups mixed vegetables (carrots, peas, corn)
- 4 cups beef broth
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
- Add ground beef and cook until browned.
- Stir in diced potatoes and mixed vegetables.
- Pour in beef broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in cheese until melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
How to Serve Shepherd’s Pie Soup
Serve Shepherd’s Pie Soup hot in bowls. You can top it with extra cheese or fresh herbs for added flavor. It pairs well with crusty bread or a simple salad on the side.
How to Store Shepherd’s Pie Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. If you want to keep it longer, freeze it for up to 3 months. Just thaw it in the fridge before reheating.
Tips to Make Shepherd’s Pie Soup
- Feel free to use ground turkey or chicken instead of beef for a lighter option.
- Add any leftover vegetables you have in the fridge to enhance the soup’s flavor and nutrition.
- For extra creaminess, you can stir in a splash of heavy cream or milk just before serving.
Variation
You can make a vegetarian version of this soup by using lentils or beans in place of ground beef. Just sauté the vegetables first, then add the broth and let it all simmer together until thick.
FAQs
1. Can I use frozen vegetables in this recipe?
Yes, frozen mixed vegetables work great in this soup. Just add them in when you add the diced potatoes.
2. Is there a way to make this soup spicier?
Absolutely! You can add red pepper flakes or a dash of hot sauce to give it a little kick.
3. Can I make this soup ahead of time?
Yes, you can make Shepherd’s Pie Soup a day ahead. It actually tastes better the next day as the flavors meld together! Just reheat it on the stove before serving.
Shepherd's Pie Soup
Ingredients
Main ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken for a lighter option.
- 2 cups diced potatoes
- 1 cup shredded cheese Choose your favorite type of cheese.
- 2 cups mixed vegetables (carrots, peas, corn) Frozen mixed vegetables work great.
- 4 cups beef broth
- 1 small onion, diced
- 2 cloves garlic, minced
- to taste Salt and pepper
- 1 tablespoon olive oil
Method
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, and sauté until translucent.
- Add ground beef and cook until browned.
Cooking
- Stir in diced potatoes and mixed vegetables.
- Pour in beef broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in cheese until melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!