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Shepherd's Pie Soup

This soup has all the comfort of shepherd's pie but comes together in one pot in about an hour. The potatoes break down slightly to thicken the broth, and you get that rich, hearty flavor without having to layer anything.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

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.
Tried this recipe?Leave a comment below & let me know!