Shepherd Pie Soup with Mashed Potatoes

Shepherd Pie Soup with Mashed Potatoes

Transform your favorite comfort food into a warm, hearty bowl. Shepherd Pie Soup with Mashed Potatoes combines classic flavors in liquid form.

This innovative recipe delivers all beloved shepherd’s pie elements. Rich ground lamb mingles with tender vegetables in savory broth.

Creamy mashed potatoes crown each serving perfectly. The soup captures traditional shepherd’s pie essence beautifully.

Every spoonful brings nostalgic comfort and satisfaction. Shepherd Pie Soup with Mashed Potatoes makes weeknight dinners special.

Perfect for cold evenings when craving something hearty. This recipe feeds families while warming hearts completely.

When I First Introduced To

My grandmother first made Shepherd Pie Soup with Mashed Potatoes during winter. She wanted lighter shepherd’s pie without heavy casserole feeling.

The soup version became our family’s favorite tradition. Kids loved eating mashed potatoes from soup spoons.

Adults appreciated the easier preparation and cleanup method.

Shepherd Pie Soup with Mashed Potatoes

Equipment List

  • Large Dutch oven or heavy pot
  • Medium saucepan for potatoes
  • Potato masher or ricer
  • Sharp knife for chopping
  • Cutting board
  • Wooden spoon for stirring
  • Ladle for serving

Ingredients List

  • 1 lb ground lamb (or beef)
  • 1 medium onion, diced
  • 2 carrots, chopped small
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 lbs Yukon potatoes
  • 4 tbsp butter
  • ½ cup warm milk
  • Salt to taste

Step-by-Step Preparation

  1. Peel potatoes. Cut into equal chunks.
  2. Boil potatoes until fork-tender, about 15 minutes.
  3. Heat Dutch oven over medium-high heat.
  4. Brown ground lamb completely, breaking apart.
  5. Add onions and carrots to pot.
  6. Cook vegetables until softened, 5 minutes.
  7. Stir in garlic and tomato paste.
  8. Pour beef broth into pot slowly.
  9. Add thyme, salt, and pepper.
  10. Simmer soup for 10 minutes total.
  11. Drain cooked potatoes thoroughly.
  12. Mash potatoes with butter and milk.
  13. Add frozen peas to soup.
  14. Cook 2 more minutes until heated.
  15. Serve soup topped with mashed potatoes.

Recipe Tips

  1. Use Yukon potatoes for creamiest mashed potato topping
  2. Don’t overmix mashed potatoes to avoid gummy texture
  3. Brown meat thoroughly for deeper, richer soup flavor
  4. Add peas last to maintain bright green color
  5. Warm milk prevents lumpy mashed potato consistency

What to Serve With Shepherd Pie Soup with Mashed Potatoes

  • Crusty Bread Rolls: Warm, buttery rolls perfect for dipping into rich soup broth.
  • Simple Green Salad: Fresh mixed greens with light vinaigrette balance the hearty soup.
  • Roasted Root Vegetables: Caramelized parsnips and turnips complement the soup’s earthy flavors.

Conclusion

Shepherd Pie Soup with Mashed Potatoes revolutionizes traditional comfort food perfectly.

This recipe delivers familiar flavors in exciting new format. The combination satisfies cravings while offering easier preparation method.

Perfect for busy families seeking hearty, nutritious meals together.

More Amazing Recipes

Shepherd Pie Soup with Mashed Potatoes

Shepherd Pie Soup with Mashed Potatoes

Transform your favorite comfort food into a warm, hearty bowl. Shepherd Pie Soup with Mashed Potatoes combines classic flavors in liquid form.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine British
Servings 6
Calories 320 kcal

Equipment

  • Large Dutch oven or heavy pot
  • Medium saucepan for potatoes
  • Potato masher or ricer
  • Sharp knife for chopping
  • Cutting Board
  • Wooden spoon for stirring
  • Ladle (for serving)

Ingredients
  

  • 1 lb ground lamb or beef
  • 1 medium onion diced
  • 2 carrots chopped small
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 lbs Yukon potatoes
  • 4 tbsp butter
  • ½ cup warm milk
  • Salt to taste

Instructions
 

  • Peel potatoes. Cut into equal chunks.
  • Boil potatoes until fork-tender, about 15 minutes.
  • Heat Dutch oven over medium-high heat.
  • Brown ground lamb completely, breaking apart.
  • Add onions and carrots to pot.
  • Cook vegetables until softened, 5 minutes.
  • Stir in garlic and tomato paste.
  • Pour beef broth into pot slowly.
  • Add thyme, salt, and pepper.
  • Simmer soup for 10 minutes total.
  • Drain cooked potatoes thoroughly.
  • Mash potatoes with butter and milk.
  • Add frozen peas to soup.
  • Cook 2 more minutes until heated.
  • Serve soup topped with mashed potatoes.

Notes

  1. Use Yukon potatoes for creamiest mashed potato topping
  2. Don’t overmix mashed potatoes to avoid gummy texture
  3. Brown meat thoroughly for deeper, richer soup flavor
  4. Add peas last to maintain bright green color
  5. Warm milk prevents lumpy mashed potato consistency
Keyword Shepherd Pie Soup with Mashed Potatoes