Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.
- 1 Tbsp. olive oil
- 1 onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- about 4 cups (or 3 medium potatoes) diced potatoes
- 1 lb. ground beef or venison*
- 3 garlic cloves, minced
- 2 Tbsp. tomato paste
- 1/2 cup dark beer (like a porter, stout, preferable Guinesses)
- * 1 Tbsp. apple cider vinegar (only use if using venison)
- 4 cups unalted beef stock (or broth)
- about 10 dashes Worchestershire
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. ground, dried sage
- 1 and 1/2 cups frozen peas
- Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, carrots, celery and potatoes and saute for about 5-7 minutes.
- Then, add the ground meat and allow it to brown, about 8 minutes. Then, add the garlic and tomato paste and saute for 2 additional minutes to allow the flavors to release.
- Then, add the beer and apple cider vinegar, if using. Allow these to cook down for about 3 minutes, and then add the beef stock, Worchestershire, salt, pepper, and sage.
- Bring everything to a boil, then turn the heat down to low. Let the soup simmer, partially covered for about 30 minutes, but up to a few hours. You want to potatoes to be soft.
- When you’re ready to serve, stir in the peas, remove from the heat, and ladle it up.
- If you’re using venison, also add 1 tablespoon of apple cider viengar when you add the beer.
- If you don’t want to use beer, sub for more beef stock