Now about today’s soup recipe. This is basically a riff on a basic potato soup recipe but because of the ingredients added to it, it tastes just like shepherd’s pie. What I love about this soup is that it has that classic flavor but it’s ready in a fraction of the time that it takes to make a real shepherd’s pie. It’s perfect for those days when you want some rich meaty starchy comfort food but don’t have the time to put the whole thing together.
To make this recipe, what you do is cook up some lean ground beef with some onions, carrots and garlic. Then you add in some flour, cubed potatoes and water. Heat it up to a simmer and cook until the potatoes are tender. I go in with a potato masher a bit at this point to break up some, but not all, of the potatoes. Finally, toss in some defrosted frozen corn and peas, heat through and eat. Easy, right? And soooo good.
This Shepherd’s Pie Soup has all the flavor of a classic shepherd’s pie but it’s way quicker to make, and it’s much more slurpable too.
1 Tbsp. olive oil
3 medium carrots, peeled and chopped
1 small onion, chopped
2 cloves garlic, minced
1 and 1/4 lbs. lean ground beef
2 tsp. salt, divided
3 Tbsp. all-purpose flour
6 cups cold water
5 medium baking potatoes, in small cubes
1 cup frozen corn, defrosted
1 cup frozen peas, defrosted
Heat the oil in a Dutch oven or large pot over medium heat. Add the carrots and onion. Stir and cook for 3 minutes. Add the garlic. Stir. Add the ground beef and 1 teaspoon of the salt. Stir to combine and to break up the beef. Cook, stirring occasionally, until beef is cooked through, 5-6 minutes. Stir in the flour mixing well to combine. Drizzle in 1/4 cup of the water and stir. Repeat several times, stirring after each addition and then add the rest of the water all at once.
Add the potatoes to the pot along with the remaining teaspoon of salt. Stir and partially cover pot. Heat over high heat until boiling. Reduce heat to a simmer and cook until potatoes are fork tender, 7-8 minutes.
Use a potato masher to gently mash some of the potatoes in the pot. There should be mashed potato spread out through the broth while also having chunks of potato remaining. Stir in the corn and peas. Taste and season with additional salt and pepper if desired.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
DO YOU NEED MORE TIME?
I’m with you! Time is something that too easily slips away. Listen to my podcast, Time Management Insider, to learn how to streamline your household tasks so that you have more time for the things you really want to do!