Cheesy Shepherd’s Pie Soup
A comforting blend of savory ground beef, aromatic vegetables, and creamy mashed potatoes topped with melted cheddar cheese, perfect for cozy dinners.
Ingredients
Main Ingredients
- 1 lb Ground Beef, lean Provides a juicy base.
- 1 tbsp Olive Oil Enhances flavor.
- 1 large Onion, diced Aromatic base ingredient.
- 2 medium Carrots, diced Adds sweetness.
- 2 stalks Celery, diced Contributes to the aromatic quality.
- 3 cloves Garlic, minced Enhances flavor.
- 3 cups Beef Broth Warm, hearty base.
- 1 cup Frozen Peas Adds texture.
- 1 cup Frozen Corn Adds sweetness.
- 1 tbsp Worcestershire Sauce Deepens flavor.
- 2 tbsp Tomato Paste Provides rich depth.
- 1 tsp Dried Thyme For seasoning.
- 1 tsp Paprika For flavor.
- to taste Salt and Pepper For seasoning.
- 3 cups Mashed Potatoes For topping.
- ½ cup Grated Cheddar Cheese For topping.
- to garnish sprigs Fresh Parsley For garnish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula. Drain any excess fat.
- Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and the onion is translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the beef broth, then add the tomato paste, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Stir and bring to a gentle boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes to meld the flavors.
- Stir in the frozen peas and corn; simmer for another 5 minutes until heated through.
- Ladle the soup into bowls, topping each with a scoop of mashed potatoes, grated cheese, and chopped parsley.
Notes
For a richer taste, use homemade beef broth. Feel free to experiment with different cheeses or add a splash of cream for a silkier texture. Leftovers can be refrigerated for up to three days or frozen for up to three months.