How to Make Shepherd's Pie Soup

Potato Perfection

Create light, creamy mashed potatoes through proper cooking and mashing technique.

Meat Browning

Develop deep flavor through thorough browning of lamb before adding vegetables.

Broth Development

Build complex flavor base by properly deglazing and incorporating umami elements.

Strategic Serving

Present with potato crown that slowly integrates into soup for evolving eating experience.

Baking Tips

For authentic shepherd's pie flavor, use ground lamb. If using beef, you're technically making "Cottage Pie Soup."

The soup base can be made a day ahead and refrigerated. Reheat gently before serving with freshly made mashed potatoes.

For a thicker soup, increase the flour to 3 tablespoons. For a thinner consistency, reduce to 1 tablespoon.

Make individual servings special by using oven-safe crocks and broiling the tops until golden brown.

Add a splash of red wine with the broth for deeper flavor.

For a twist, try using sweet potatoes instead of regular potatoes for the topping.

Leftover soup can be stored in the refrigerator for up to 3 days, though the potato topping is best when freshly made.

Shepherd's Pie Soup

Name: Shepherd's Pie Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: British-Inspired, Fusion
Ingredients: For the soup base:; 1 lb ground lamb (or substitute beef for cottage pie version); 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 4 cups beef broth; 1 cup frozen peas; 1/2 cup corn kernels (fresh or frozen); 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; Salt and freshly ground black pepper to taste; 2 tbsp olive oil; For the mashed potato topping:; 2 lbs russet potatoes, peeled and cut into chunks; 4 tbsp butter; 1/2 cup warm milk; 1/2 cup shredded cheddar cheese (plus extra for garnish); Salt and pepper to taste; For garnish:; Chopped fresh parsley; Additional shredded cheddar cheese; Cracked black pepper

This innovative Shepherd's Pie Soup transforms the beloved British casserole into a hearty, spoonable delight. The rich broth features tender chunks of lamb and colorful vegetables simmered with herbs and seasonings that capture the essence of traditional shepherd's pie. Topped with a crown of creamy mashed potatoes that slowly melt into the soup, each bowl delivers the comforting flavors of the classic dish in a new, satisfying format. Perfect for cold weather dining, this soup bridges the gap between stew and soup while honoring the rustic charm of its inspiration.

Prep Time

25 Minutes

Cook Time

45 Minutes

Total Time

1H10 Minutes

Chef

JUE

Ingredients

Custard Cream

For the soup base:

1 lb ground lamb (or substitute beef for cottage pie version)

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

2 tbsp tomato paste

2 tbsp all-purpose flour

4 cups beef broth

1 cup frozen peas

1/2 cup corn kernels (fresh or frozen)

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and freshly ground black pepper to taste

2 tbsp olive oil

For the mashed potato topping:

2 lbs russet potatoes, peeled and cut into chunks

4 tbsp butter

1/2 cup warm milk

1/2 cup shredded cheddar cheese (plus extra for garnish)

Salt and pepper to taste

For garnish:

Chopped fresh parsley

Additional shredded cheddar cheese

Cracked black pepper

Instructions

Begin by making the mashed potatoes: Place potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.

Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.

Drain potatoes and return them to the hot pot. Add butter and allow it to melt.

Mash the potatoes until smooth, then stir in warm milk and cheddar cheese. Season with salt and pepper to taste. Cover and set aside.

For the soup: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the ground lamb and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.

Add the diced onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

Sprinkle the flour over the mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Gradually pour in the beef broth while stirring constantly to prevent lumps.

Add the Worcestershire sauce, dried thyme, rosemary, and bay leaf.

Bring to a simmer, then reduce heat to low and cook, partially covered, for about 20 minutes to allow flavors to meld.

Add the frozen peas and corn. Simmer for an additional 5 minutes.

Remove bay leaf and adjust seasoning with salt and pepper to taste.

To serve: Ladle the hot soup into bowls, then top each serving with a generous scoop of the prepared mashed potatoes in the center.

Sprinkle with additional shredded cheddar cheese, chopped parsley, and freshly cracked black pepper.

For a traditional shepherd's pie effect, place bowls under the broiler for 2-3 minutes until the potato tops are golden and the cheese is melted (use broiler-safe bowls).

Shepherd's Pie Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Shepherd's Pie Soup

Shepherd's Pie Soup

Ingredients

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