Shepherd's Pie Soup
30 min6 servings
A creamy beef and potato soup with cheddar cheese, frozen vegetables, and Worcestershire sauce — shepherd's pie flavors in a bowl.
| prepDice onion and potatoes | |||||||
| prepMince garlic | |||||||
| prepMeasure all ingredients | |||||||
| 450 g lean ground beef | Cook beef until crumbled, no pink | Add butter, onion & garlic; cook 2–3 min | Sprinkle flour, stir 1 min to cook out | Stir in tomato paste, Italian seasoning & Worcestershire | Whisk in broth & potatoes; simmer 10–15 min | Stir in half and half, vegetables & cheese; simmer 5 min | Season with salt & pepper, garnish with parsley |
| 45 g butter | |||||||
| 1 medium onion, diced | |||||||
| 4 cloves garlic, minced | |||||||
| 30 g all-purpose flour | |||||||
| 1 tablespoon tomato paste | |||||||
| 1 teaspoon Italian seasoning | |||||||
| 1 tablespoon Worcestershire sauce | |||||||
| 950 ml beef broth | |||||||
| 300 g diced potatoes | |||||||
| 480 ml half and half | |||||||
| 280 g mixed frozen vegetables | |||||||
| 225 g shredded cheddar cheese | |||||||
| salt and pepper to taste | |||||||
| fresh parsley (optional for garnish) | |||||||
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