Protein Packed Shepherd’s Pie Soup
A comforting and hearty soup that combines the flavors of traditional shepherd’s pie with the convenience of a nourishing meal, packed with protein-rich ingredients and fresh vegetables.
Ingredients
Main Ingredients
- 1 pound ground beef, turkey, or chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 cup peas
- 4 cups vegetable or beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 3 large potatoes, peeled and diced
- 1/2 cup milk or cream
- 1 cup shredded cheese (optional)
Instructions
Cooking the Soup
- In a large pot, heat the olive oil over medium heat.
- Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add the diced onion and cook for 3 to 4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the broth, then stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Bring the mixture to a gentle simmer and let it cook for 15 to 20 minutes.
- While the soup simmers, place the diced potatoes in a separate pot of boiling water. Cook until tender, about 15 minutes. Drain and return to the pot.
- Add the milk or cream to the potatoes, then mash until smooth. Season with salt and pepper to taste.
- Once the soup is ready, stir in the peas, letting them heat through for a couple of minutes.
- Serve the soup in bowls, topped with a generous dollop of mashed potatoes and a sprinkle of cheese if desired.
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Notes
For extra texture, blend a portion of the soup if you prefer a thicker consistency. This soup freezes well, so consider making extra for later.