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Shepherd’s Pie Soup


Shepherd’s Pie Soup



650 g  peeled and diced potatoes

500 g minced lamb (or ground beef if desired)

1 cup  diced onion


1 cup  diced carrots

2 minced garlic cloves

2 tablespoons tomato paste

1 liter beef stock (or chicken stock). Broth is sufficient)

650 g potatoes, peeled and diced


1 tablespoon Worcestershire sauce

1 teaspoon rosemary

1 teaspoon thyme

2 bay leaves

2 tablespoons butter


1/3 cup sour cream

1 cup white cheddar cheese, grated

1 cup frozen peas

Salt and pepper



Place the potatoes in a pot, cover with water, bring to a boil and cook until tender, about 15 to 20 minutes.

Meanwhile, cook the beef, onions and carrots in a large pot over medium-high heat, separating the meat, until  cooked through and  any excess fat is rendered.

Add the garlic and tomato paste to the meat and cook until fragrant, about a minute.

Add half  the stock, the remaining potatoes,  Worcestershire sauce, rosemary, thyme and bay leaves to the meat, bring to the boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

Meanwhile, when the potatoes from step 1 are cooked, drain them and mash them together with the sour cream, butter and  remaining stock before mixing them into the soup.When the potato cubes in the soup are soft, add the cheddar cheese and let it melt into the soup for about 2 minutes.

Add the peas and cook for another 2 minutes.

Season with salt and pepper  and enjoy


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