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