Shepherds Pie Soup Beef Veggies (Print Version)

Comforting beef soup with potatoes, mixed vegetables, and herbs simmered to perfection.

# Ingredient List:

→ 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 whole milk

→ 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

# How to Make:

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 onion, carrots, and celery. 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, then reduce heat, cover, and simmer for 15 minutes until potatoes and vegetables are tender.
05 - Stir in the corn, peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and slightly thicken.
06 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It fills your kitchen with an aroma that makes everyone ask what's cooking before they even sit down.
  • Ground beef and potatoes create a soup that's hearty enough for dinner but doesn't leave you feeling weighed down.
  • The vegetables soften into the broth so completely that even people who pick at their food will eat every spoonful.
02 -
  • If you drain the beef but don't drain enough fat, your soup will have a thin layer of grease on top that no amount of seasoning can fix—drain it generously.
  • Don't skip the one-minute cook time with garlic and tomato paste; raw garlic tastes sharp and bitter in soup, but those sixty seconds soften it into something sweet.
03 -
  • Make a double batch and freeze half in portions; it tastes even better reheated, as all the flavors have time to deepen and meld.
  • If your beef broth is store-bought, taste it first—some are very salty, so season gradually and adjust at the end.
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