Shepherds Pie Soup Beef Veggies (Printable Version)

Comforting soup featuring ground beef, potatoes, and mixed vegetables in a flavorful broth.

# What You’ll Need:

→ 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
10 - 1 cup milk

→ Flavorings and Seasonings

11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce
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

# Step-by-Step Guide:

01 - In a large pot over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add the onion, carrots, and celery to the pot. Sauté for 5 minutes until softened.
03 - Stir in the garlic and tomato paste. Cook for 1 minute until fragrant.
04 - Add the diced potatoes, beef broth, Worcestershire sauce, thyme, parsley, 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 corn, peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and slightly thicken.
07 - Taste the soup and adjust seasonings as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes like comfort but comes together in under an hour, which feels like a small miracle on a weeknight.
  • Ground beef stretches further here than in most dishes, feeding six people without feeling like you're compromising on substance.
  • There's no fussy technique—just vegetables, beef, and time doing most of the work for you.
02 -
  • Don't skip draining the beef—sitting in its own fat will make the whole soup greasy, which isn't what you want no matter how flavorful that fat is.
  • If your potatoes aren't tender after 15 minutes, give them another few minutes before you add the milk; undercooked potato chunks change the whole texture.
  • The soup thickens slightly as it sits, so if you're making it ahead, add a splash of broth when you reheat it.
03 -
  • Cut all your vegetables roughly the same size before you start cooking—it ensures everything finishes at the same time and gives the soup a more intentional, put-together feel.
  • Don't rush the browning of the beef; those browned bits stuck to the pot bottom are pure flavor, and deglazing them with the broth is how you capture that.
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