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Shepherds Pie Soup with Ground Beef and Mashed Potatoes

Make shepherds pie soup with ground beef, peas, carrots and a creamy mashed-potato element. Get tips for browning the beef and controlling thickness.
Course Dinner
Cuisine American, British
Keyword recipe for shepherd's pie soup, shepherds pie soup, shepherds pie soup recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 420kcal
Author C. Sophie

Equipment

  • Large stockpot or Dutch oven
  • Medium saucepan
  • Wooden Spoon
  • Colander

Ingredients

Soup Base

  • 1 pound ground beef lean 85/15 or 90/10
  • 2 large potatoes peeled and diced
  • 1 large onion finely chopped
  • 5 ribs celery sliced
  • 4 cloves garlic minced
  • 12 oz frozen mixed vegetables peas, carrots, corn, green beans
  • 6 cups beef broth low-sodium

Finishing

  • 1 cup Greek yogurt plain, room temperature
  • 1 cup shredded cheddar cheese freshly grated

Instructions

  • Boil the potatoes in a large pot of salted water for 20 minutes, or until tender.
  • Cook the ground beef in a large stockpot or Dutch oven over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
  • Add the chopped onion, celery, and garlic to the stockpot and cook until the vegetables are softened, about 5 minutes.
  • Add the frozen mixed vegetables, beef broth, and cooked potatoes to the stockpot.
  • Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes.
  • Stir in the Greek yogurt and shredded cheddar cheese until the cheese is melted and the soup is creamy.
  • Serve hot, garnished with chopped fresh herbs if desired.

Notes

Nutritional information:
  • Calories: 420
  • Protein: 25g
  • Carbohydrates: 25g
  • Fat: 24g
  • Saturated fat: 12g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Fiber: 2g
  • Sugar: 5g
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.