Shepherds Pie Soup Beef Veggies (Print View)

Comforting ground beef and veggie soup with potatoes and savory broth, perfect for a cozy dinner.

# Components:

→ Meats

01 - 1 pound 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 (gluten-free if needed)
10 - 1 cup whole milk

→ Flavorings and Seasonings

11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - Salt and pepper to taste

→ Finishing

17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped (optional garnish)

# 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 diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
03 - Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
04 - Add the diced potatoes, beef broth, Worcestershire sauce, dried thyme, dried parsley, dried 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 frozen corn, frozen peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and slightly thicken.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like rushing and more like actual cooking.
  • Your kitchen fills with the smell of caramelized beef and herbs—the kind that makes people ask what's for dinner before they even sit down.
  • Ground beef stretches beautifully into a crowd-pleasing meal that doesn't require fancy techniques or hard-to-find ingredients.
02 -
  • Don't skip browning the beef properly—rushing this step means you lose the deep savory flavor that makes this soup taste nothing like its simpler cousin, regular vegetable beef soup.
  • If your soup tastes flat after tasting, it's usually not salt that's missing but acid—a splash of Worcestershire sauce or even a teaspoon of apple cider vinegar brings everything into focus.
03 -
  • Make a double batch and freeze half in containers because this soup tastes even better the next day when flavors have time to settle and get to know each other.
  • If your broth is particularly salty, add less Worcestershire sauce and taste before adding more—you can always add but you can't take out.
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