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
Heat a large soup pot or Dutch oven over medium-high heat.
Once the pot is hot, add the ground beef to the pot and cook until browned (about 10-12 mins).
As you cook the beef, break it up into smaller pieces.
Pour the cooked beef onto a paper towel-lined plate to cool.
Do not drain out all of the fat, but keep approximately 1 tbsp for added flavor to finish cooking the other ingredients.
Sauté the Aromatics
In the same pot, add in butter and onions.
Sauté until the onions begin to soften (approx. 5 mins).
Once softened, add in garlic, Italian seasoning, and tomato paste and cook for an additional minute while stirring constantly.
This will allow the tomato paste to darken slightly and to release its aroma.
Make the Soup Base
Add the chicken broth, Worcestershire sauce, cream, potatoes, and previously cooked beef.
Increase heat to high and bring soup to a boil, then reduce to medium-low heat and allow soup to simmer rapidly with the lid slightly open (approx. 20 mins, stirring occasionally), until the potatoes are tender to the touch when poked with a fork.
Mash Some of the Potatoes
Once the potatoes are tender, use a potato masher to lightly mash approximately half of the potatoes in the pot.
This will help thicken the soup without losing the texture of the potatoes.
Thickening & Finishing the Soup
In a small mixing bowl, whisk together the cornstarch and 1 tablespoon of cold water until smooth.
Add the cornstarch mixture and frozen mixed vegetables to the soup mixture and mix thoroughly.
Raise heat once again to bring the mixture to a boil, then lower heat to allow to simmer on low heat for an additional 10-15 mins.
At this point the vegetables should be cooked (softened) and the broth will have thickened.
Add salt and pepper to taste.
This soup requires a lot more seasoning than you believe!
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.
