Shepherd’s Pie Soup

INGREDIENTS:

1 lb ground beef

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

2 cups beef broth

1 can diced tomatoes (14 oz)

1 cup frozen peas

Optional Toppings:

Mashed potatoes (to mimic the “pie” topping)

Shredded cheese

Fresh parsley, chopped

DIRECTIONS:

Cook the Beef:

Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks. Drain any excess grease if needed.

Sauté Vegetables:

Add the onion, garlic, carrots, and celery to the pot with the beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Build the Base:

Stir in the beef broth and diced tomatoes (including the liquid). Bring to a simmer.

Simmer the Soup:

Lower the heat and let the soup simmer uncovered for 20-25 minutes, or until the carrots and celery are tender. Stir occasionally.

Add the Peas:

During the last 5 minutes of cooking, stir in the frozen peas. Allow them to heat through.

Serve and Garnish:

Ladle the soup into bowls. For a fun “Shepherd’s Pie” twist, add a dollop of mashed potatoes on top of the soup and sprinkle with shredded cheese or fresh parsley if desired.

This hearty soup is a comforting twist on a classic Shepherd’s Pie, perfect for chilly days!