Shepherds Pie Soup Beef Veggies (Printer-Friendly)

Hearty soup combining ground beef, potatoes, and vegetables in a rich broth, perfect for warming meals.

# What You Need:

→ Meats

01 - 1 pound ground beef (85% lean)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cups potatoes, peeled and diced

→ Liquids

09 - 5 cups beef broth
10 - 1 cup whole milk

→ Flavorings & Seasonings

11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - Salt and pepper to taste

→ For Finishing

17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in the garlic and tomato paste; cook for 1 minute until fragrant.
04 - Add the diced potatoes, beef broth, Worcestershire sauce, thyme, parsley, rosemary, salt, and pepper. Bring to a boil.
05 - Reduce heat, cover, and simmer for 15 minutes until potatoes and vegetables are tender.
06 - Stir in the corn, peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and slightly thicken.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It tastes like shepherd's pie but comes together in under an hour without any fussing over layers or oven time.
  • The moment the milk swirls in near the end, the whole soup becomes creamy and luxurious while staying surprisingly light.
  • One pot means one cleanup, and honestly, that might be the best part of any weeknight dinner.
02 -
  • Don't skip draining excess fat from the beef—it's the difference between a silky soup and one that coats your mouth with grease.
  • If your potatoes are still hard after fifteen minutes, your heat is too low or your pieces are too large; next time, cut smaller or cook longer.
  • The milk goes in at the end for a reason—if you add it too early, it can curdle slightly if the soup gets too hot, so wait until the last five minutes.
03 -
  • Brown your beef in batches if your pot is crowded—overcrowding steams instead of browns, and you lose that caramelized flavor foundation.
  • Taste the broth before you buy it; a mediocre broth will make mediocre soup no matter what else you add, so that's the place to invest a little attention.
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