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Shepherd’s Pie Soup

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A comforting and quick one-pot soup that captures the classic flavors of shepherd’s pie with tender beef, vegetables, creamy mashed potatoes, and gooey cheese.

Ingredients

Scale
  • 2 cups creamy mashed potatoes
  • 1 cup shredded cheese
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cups beef broth
  • 1 cup peas
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
  3. Add 1 pound ground beef. Break it up and cook until browned. Drain excess fat if needed.
  4. Pour in 3 cups beef broth and bring to a gentle boil.
  5. Lower the heat, then stir in 1 cup peas and 2 cups creamy mashed potatoes until well combined.
  6. Let the soup simmer for about 10 minutes, then stir in 1 cup shredded cheese in the last 2 minutes.
  7. Taste and season with salt and pepper to preference.
  8. Ladle hot soup into bowls and serve immediately.

Notes

For a vegetarian option, swap beef for cooked lentils or crumbled tempeh and use vegetable broth. Frozen peas can be added directly from the freezer.

Nutrition

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