Description
A comforting bowl of Shepherd’s Pie Soup combining savory ground beef, tender vegetables, creamy mashed potatoes, and cheese, perfect for chilly evenings.
Ingredients
Scale
- 2 cups creamy mashed potatoes
- 1 cup shredded cheese (cheddar or your favorite blend)
- 1 pound ground beef
- 1 cup mixed vegetables (carrots, peas, corn)
- 4 cups beef broth
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, cooking until softened, about 4–5 minutes.
- Stir in the ground beef, cooking until browned and fully cooked.
- Add the mixed vegetables, cooking for an additional 2–3 minutes.
- Pour in the beef broth, bringing it to a gentle boil.
- Reduce heat to low, then stir in the creamy mashed potatoes and shredded cheese until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley if desired.
Notes
This soup can be made in advance and stored in the fridge for up to three days. It also freezes well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg