Shepherd’s Pie Soup
Shepherd’s Pie Soup combines the flavors of traditional Shepherd’s Pie in a comforting soup packed with potatoes, veggies, and meat.
Equipment
- large stock pot
Ingredients
- 1 Tbsp. olive oil
- 1 onion, diced
- 1 cup diced celery
- 4 cups diced potatoes about 3 medium potatoes
- 1 lb. ground beef or venison
- 3 garlic cloves, minced
- 2 Tbsp. tomato paste
- ½ cup dark beer like a porter or stout, preferable Guinness
- 1 Tbsp. apple cider vinegar only use if using venison
- 4 cups unsalted beef stock or broth
- 10 dashes Worcestershire
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. ground, dried sage
- 1 package (10 oz.) Classic Mixed Vegetables frozen peas, carrots & corn
Instructions
- Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, celery, and potatoes and sauté for about 5-7 minutes.
- Then, add the ground meat and allow it to brown, about 8 minutes. Then, add the garlic and tomato paste and sauté for 2 additional minutes to allow the flavors to release.
- Then, add the beer and apple cider vinegar, if using. Allow these to cook down for about 3 minutes, and then add the beef stock, Worcestershire, salt, pepper, and sage.
- Bring everything to a boil, then turn the heat down to low. Let the soup simmer, partially covered for about 30 minutes, but up to a few hours. You want the potatoes to be soft.
- When you’re ready to serve, stir in the frozen veggies, remove from the heat, and ladle it up.
Notes
If you’re using venison, also add 1 tablespoon of apple cider vinegar when you add the beer. If you don’t want to use beer, substitute for more beef stock.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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