Description
A cozy, comforting one-pot version of classic shepherd’s pie turned into a warm, hearty soup with tender potatoes, browned meat, vegetables, and rich broth.
Ingredients
Scale
- 1 pound ground beef or ground lamb
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes
- 2 cups frozen mixed vegetables
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour or cornstarch (optional)
- 1 cup milk or heavy cream
- 1 cup shredded cheddar cheese (optional)
Instructions
- Brown the ground beef or lamb with olive oil until fully cooked.
- Stir in onion and garlic until softened and fragrant.
- Add potatoes, broth, tomato paste, Worcestershire, thyme, parsley, salt, and pepper.
- Simmer until potatoes are fork-tender.
- Stir in mixed vegetables and milk or cream.
- Optional: add flour or cornstarch slurry to thicken.
- Adjust seasoning and texture; add cheddar if desired.
- Serve hot with garnishes of choice.
Notes
- Mash some potatoes for a thicker texture if desired.
- Add extra broth when reheating, as the soup thickens over time.
- Use lamb for a more traditional flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5
- Sodium: 780
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 20
- Cholesterol: 55
