Shepherd’s Pie Soup
Ingredients
- 1 lb (500 g) ground beef or lamb
- 1 large onion, diced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup green peas
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups beef broth (or water + bouillon cube)
- 1 cup milk or heavy cream
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried thyme or mixed herbs
- 1 bay leaf (optional)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onion and sauté until soft and translucent.
- Add the garlic and cook for 30 seconds.
- Add the ground meat and cook until browned.
- Sprinkle in the flour and stir well for about 1 minute.
- Gradually pour in the beef broth, stirring constantly.
- Add carrots, potatoes, bay leaf, herbs, salt, and pepper.
- Simmer for 20–25 minutes, until vegetables are tender.
- Stir in the peas and milk (or cream). Simmer another 5–10 minutes.
- Remove the bay leaf, adjust seasoning, and serve hot.
Tips
- For a thicker soup, add more potatoes or a little extra flour
- For a lighter version, use milk instead of cream
- Delicious served with crusty bread