Cozy Shepherd's Pie Soup (Print-Friendly Version)
Ground beef, potatoes, and hearty vegetables meld in a warming, flavorful soup—ideal for cozy meals.
# What You’ll Need to Make This:
→ Base
01 -
1 tablespoon olive oil
02 -
1 small onion, diced
03 -
3 cloves garlic, minced
04 -
560 grams lean ground beef
05 -
2 teaspoons salt, divided
06 -
3 tablespoons all-purpose flour
07 -
1.4 litres cold water
→ Vegetables
08 -
3 medium carrots, chopped
09 -
5 baking potatoes, cut into small cubes
10 -
240 millilitres corn kernels, thawed if frozen
11 -
240 millilitres green peas, thawed if frozen
# How to Prepare:
01 -
Heat olive oil in a Dutch oven or large pot over medium heat. Add diced onion and chopped carrots, stirring and cooking for 3 minutes until vegetables begin to soften. Add minced garlic and sauté for 1 additional minute.
02 -
Add lean ground beef and 1 teaspoon of salt to the pot. Stir, breaking up the beef as it cooks, and continue sautéing until the meat is fully cooked, approximately 5 to 6 minutes. Sprinkle flour over beef and vegetables, stirring well to evenly coat.
03 -
Gradually add 60 millilitres of cold water at a time, stirring thoroughly after each addition to prevent lumps. Once 240 millilitres of water is incorporated, pour in the remaining water. Add cubed potatoes and the remaining 1 teaspoon of salt, then partially cover the pot.
04 -
Increase heat to high and bring mixture to a boil. Reduce to a simmer and cook, partially covered, until potatoes are fork-tender, about 7 to 8 minutes. For varied texture, gently mash some potatoes directly in the pot while leaving the rest chunky.
05 -
Stir in corn kernels and green peas. Let the soup cook for 2 to 3 minutes until the vegetables are thoroughly heated. Adjust seasoning as needed with additional salt or black pepper.
# Extra Tips:
01 -
For a richer broth, use beef stock in place of some or all of the water.
02 -
Gently mashing some potatoes thickens the soup naturally.