Protein Packed Shepherd’s Pie Soup
A comforting twist on the classic shepherd’s pie, this hearty soup combines rich flavors, protein, and vegetables in a quick, one-pot meal.
Ingredients
Meat and Vegetables
- 1 pound ground beef or turkey
- 1 tablespoon olive oil For cooking
- 1 cup onion, diced
- 2 cups carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups beef or vegetable broth
- 1 cup frozen peas
- 1 cup corn kernels
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper For seasoning
Mashed Potatoes
- 2 large potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef or turkey to the pot. Cook until browned, breaking it apart with a spoon.
- Once the meat is browned, stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Cooking
- Pour in the broth, then add the peas and corn. Let this mixture simmer for about 20 minutes.
- Meanwhile, place the cubed potatoes in a separate pot, cover with water, and boil until tender, around 15-20 minutes.
- Drain the potatoes and return them to the pot. Add milk and butter, then mash until smooth.
Serving
- Serve the soup hot, topped with a generous scoop of the mashed potatoes on top.
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Notes
For extra flavor, consider browning the meat well. You can customize vegetables based on what's in season and your preferences. This dish is perfect for meal prep, and leftovers can be stored in the fridge for up to 3 days or frozen for later.