Description
A deconstructed version of the classic casserole, this Shepherd’s Pie Soup delivers all the rich, savory flavor of lamb and vegetables crowned with creamy mashed potatoes in a single, hearty bowl. It’s a one-pot wonder perfect for a comforting weeknight meal, blending nostalgic flavors with a simple, new format.
Ingredients
- 1 tbsp olive oil
- 1 lb ground lamb
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 4 cups beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 1 cup frozen cor
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- 2 lbs Russet potatoes, peeled and cubed
- 1/2 cup heavy cream or whole milk, warmed
- 4 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/4 cup shredded sharp cheddar cheese
Instructions
- Prepare the Potatoes: Place the peeled and cubed potatoes in a large pot. Cover them with cold, salted water by about an inch. Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork
- Mash the Potatoes: Drain the cooked potatoes well and return them to the hot pot. Let them sit for a minute to steam dry. Add the warmed heavy cream, butter, salt, and pepper. Mash everything together until smooth and creamy. If using, stir in the shredded cheddar cheese until it melts. Cover the pot and set it aside
- Brown the Lamb: While the potatoes cook, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground lamb and cook, breaking it apart with a spoon, until it is nicely browned. Drain off any excess fat
- Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot with the lamb. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Next, stir in the minced garlic and cook for another minute until fragrant
- Build the Flavor Base: Sprinkle the flour over the meat and vegetable mixture and stir constantly for one minute to cook out the raw flour taste. Then, stir in the tomato paste and cook for another minute
- Simmer the Soup: Pour in the beef broth, Worcestershire sauce, dried thyme, and the bay leaf. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 20 minutes to allow the flavors to meld
- Finish and Serve: Remove the bay leaf from the soup. Stir in the frozen peas and corn and cook for another 5 minutes, or until they are heated through. Season the Shepherd’s Pie Soup with salt and pepper to your liking
- Assemble the Bowls: Ladle the hot soup into individual serving bowls. Top each bowl with a generous dollop or swirl of the warm mashed potatoes. Garnish with fresh chopped parsley and serve immediately
Notes
Cottage Pie Soup Variation: Swap the ground lamb for ground beef. You could also try ground turkey or chicken for a lighter version.
Vegetarian Variation: Replace ground lamb with 1 ½ cups of cooked brown or green lentils and use mushroom or vegetable broth. Add 8 ounces of finely chopped cremini mushrooms with the onions for more flavor.
Pro Tip: Don’t rush browning the meat. A good, deep brown crust develops a huge amount of flavor for the soup base.
Pro Tip: Use warmed cream or milk for the potatoes to ensure a fluffier, creamier mash and avoid a gummy texture.
For a Thicker Soup: Simmer the soup uncovered for the last 10 minutes of cooking time to allow some liquid to evaporate.
Serving Suggestion: Serve with crusty bread for dipping or a simple side salad with vinaigrette.
Storage: Store cooled soup and potato topping (together or separately) in an airtight container in the refrigerator for up to 4 days.
Freezing: For best results, freeze the soup base without the potato topping for up to 3 months. The texture of frozen mashed potatoes can become slightly grainy upon thawing.
Gluten-Free Option: Use a gluten-free all-purpose flour blend and ensure your brand of Worcestershire sauce is certified gluten-free.
Nutrition Disclaimer: The provided nutrition information is an estimate and can vary based on the specific ingredients and quantities used.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 9g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 105mg