Shepherds Pie Soup Beef Veggies (Print version)

Warm, hearty soup featuring ground beef, potatoes, and mixed vegetables in a rich 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, gluten-free if needed
10 - 1 cup whole milk

→ Flavorings & Seasonings

11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce, gluten-free if needed
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 for garnish

# How-To Steps:

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

# Tips from the pros:

01 -
  • It tastes like dinner and dessert in one bowl—no sides needed, though crusty bread certainly won't hurt.
  • Ground beef and vegetables cook down into something that feels more elegant than it has any right to be for such simple ingredients.
  • You'll have leftovers that somehow taste even better the next day as everything gets to know each other.
02 -
  • If your soup turns out too thin, mash a few potatoes right in the pot with the back of a spoon—this creates a natural thickener that's better than any flour or cornstarch.
  • Worcestershire sauce is non-negotiable; it's the ingredient that makes people ask what's in your soup because it tastes somehow more complex than the sum of its parts.
03 -
  • Don't skip the step where you let the browned beef sit undisturbed for a minute—that crust is where most of the flavor happens, and stirring too early steals that from you.
  • The milk goes in at the very end because boiling it for too long can make it break or separate, and you want that smooth, creamy finish that makes people come back for more.
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