Ingredients (~8 servings)
- 1 1/2 lbs lean ground beef (or lamb)
- 3 Tbsp butter
- 1 large onion, chopped (~1 1/2 cups)
- 6 cloves garlic, minced
- 3/4 tsp Italian seasoning
- 3 Tbsp tomato paste
- 6 cups chicken or beef broth
- 1 Tbsp Worcestershire sauce
- 1 1/2 cups heavy cream
- 3 large Russet potatoes, peeled and diced
- 1 Tbsp cornstarch
- 3 cups frozen mixed vegetables
- Salt and pepper to taste
Brown the Ground Beef
Add the ground beef to a Dutch oven or large soup pot over medium-high heat.
Cook until browned, breaking the meat up as you go – this takes ~10-12 minutes.
Once the beef has browned, transfer it to a paper towel-lined plate and set aside.
Don’t drain all the fat from the pot; leave about 1 tablespoon for flavor.
Sauté the Aromatics
Add the butter and chopped onions to the pot and sauté for ~5 minutes until softened.
Add the garlic, Italian seasoning, and tomato paste; cook for about 1 minute, stirring constantly.
The tomato paste will darken slightly and become fragrant.
Build the Soup Base
Add the chicken broth, Worcestershire sauce, heavy cream, diced potatoes, and the cooked beef back to the pot.
Increase heat to high and bring to a boil, then reduce to a rapid simmer so it’s gently bubbling.
Cook with the lid slightly ajar for ~20 minutes, stirring occasionally, until the potatoes are fork-tender.
Mash Some of the Potatoes
Once the potatoes are tender, use a potato masher to lightly mash about half of them right in the pot.
This helps thicken the soup while leaving some chunks for texture.
Thicken and Finish the Soup
In a small bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth.
Add the cornstarch slurry and frozen mixed vegetables to the soup; stir well.
Increase heat to bring it back to a boil, then reduce heat and simmer for another 10-15 minutes.
The vegetables should be tender and the broth will thicken noticeably.
Season generously with salt and pepper to taste – this soup needs more seasoning than you think.
Shepherd's Pie Soup
Ingredients
Ingredients (~8 servings)
- 1 1/2 lbs lean ground beef or lamb
- 3 Tbsp butter
- 1 large onion ~1 1/2 cups, chopped
- 6 cloves garlic minced
- 3/4 tsp Italian seasoning
- 3 Tbsp tomato paste
- 6 cups chicken or beef broth
- 1 Tbsp Worcestershire sauce
- 1 1/2 cups heavy cream
- 3 large Russet potatoes peeled and diced
- 1 Tbsp cornstarch
- 3 cups frozen mixed vegetables
- Salt and pepper to taste
Instructions
- Brown ground beef in Dutch oven over medium-high heat for 10-12 minutes, breaking up as you go. Transfer to paper towel-lined plate and leave 1 tablespoon fat in pot.
- Add butter and onions to pot and sauté 5 minutes until softened. Add garlic, Italian seasoning, and tomato paste; cook 1 minute stirring constantly.
- Add broth, Worcestershire sauce, heavy cream, potatoes, and cooked beef to pot. Bring to boil over high heat, then reduce to rapid simmer. Cook with lid slightly ajar for 20 minutes, stirring occasionally, until potatoes are fork-tender.
- Use potato masher to lightly mash about half the potatoes in the pot to thicken soup.
- Whisk cornstarch with 1 tablespoon cold water until smooth. Add cornstarch slurry and frozen vegetables to soup and stir well. Bring to boil, then reduce heat and simmer 10-15 minutes until vegetables are tender and broth thickens.
- Season generously with salt and pepper to taste.
