Shepherds Pie Soup Beef Veggies (Print Version)

Hearty soup blending ground beef, veggies, potatoes, and rich broth perfect for warming dishes.

# 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

→ 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 (optional)

# How-To Steps:

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.
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 and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Helpful Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • Ground beef stretches further in soup form, so your budget goes further than you'd expect.
  • The vegetables soften into the broth instead of sitting in a mash, which somehow feels lighter and more forgiving if you're not a mashed potato purist.
02 -
  • If you drain the beef too aggressively, you'll lose the rendered fat that carries all the flavor—leave a little behind unless it's truly pooling on top.
  • Mashing some of the potatoes right in the pot before serving thickens the broth naturally and creates pockets of creaminess without needing flour or cornstarch.
03 -
  • Taste your beef broth before you buy it—quality varies wildly, and a mediocre broth is one shortcut that shows immediately in the final bowl.
  • Don't skip the fresh parsley garnish even if you used dried earlier; that bright green and fresh flavor on top makes the whole bowl feel less heavy and more inviting.
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