Shepherd's Pie Soup
Shepherd's pie soup: lean ground beef, onion, garlic, tomato paste, Worcestershire and Italian seasoning simmered with diced potatoes in beef broth, finished with half and half, frozen mixed vegetables and cheddar. One pot, 35 minutes, serves 6.
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Ingredients
- 1 pound ground beef lean
- 3 tablespoons butter
- 1 medium onion diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 2 cups potatoes diced
- 2 cups half and half
- 2 cups frozen mixed vegetables
- 2 cups cheddar cheese shredded
- salt and pepper to taste
- fresh parsley optional, for garnish
Instructions
- Set a large heavy-bottomed pot over medium heat. Add the ground beef and cook, crumbling it, until it is no longer pink and a food thermometer reads 160°F.
- Add the butter, onion and garlic to the same pot with the beef. Cook 2 to 3 minutes, until the onion softens and begins to turn translucent.
- Sprinkle the flour over the beef and onion and stir continuously for 1 minute to cook out the raw flour taste.
- Add the tomato paste, Italian seasoning and Worcestershire sauce. Stir until everything is combined.
- Slowly whisk in the beef broth and add the diced potatoes. Bring to a simmer and cook 10 to 15 minutes, until the potatoes are tender.
- Stir in the half and half, frozen vegetables and cheddar. Let the soup simmer 5 minutes, until the vegetables are cooked and the cheese is melted. Season with salt and pepper and garnish with parsley.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze up to 3 months. Reheat to a rolling boil (165°F). Cream may separate a little after freezing.
Nutrition
Serving: 1servingCalories: 586kcalCarbohydrates: 27.7gProtein: 30.6gFat: 39.6gSodium: 1002mgFiber: 3.7gSugar: 7.1g