Shepherds Pie Soup Beef Veggies (Print Version)

A warm blend of beef, potatoes, and vegetables in a rich broth, perfect for a filling and cozy dish.

# Components:

→ Meats

01 - 1 lb 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 milk

→ Flavorings & Seasonings

11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - ½ teaspoon dried rosemary
16 - Salt and pepper to taste

→ Finishing

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

# 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 Advice:

01 -
  • One-pot simplicity makes cleanup a breeze
  • Ready in just 50 minutes from start to finish
  • Packed with protein, vegetables, and comforting flavors
  • Naturally gluten-free when using the right broth and Worcestershire sauce
  • Perfect for meal prep and freezes beautifully
  • Satisfying enough to serve as a complete meal
02 -
  • Use a Dutch oven for even heat distribution and easier cleanup
  • Dice all vegetables to a similar size for uniform cooking
  • Don't skip draining the beef fat for a cleaner, less greasy soup
  • Add the milk and butter at the end to prevent curdling
  • This soup tastes even better the next day as flavors meld together
  • Freeze in individual portions for quick future meals
  • Always check labels on Worcestershire sauce and broth for gluten and allergens
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