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 ¼ 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.