Creamy Sheperds Pie Soup


  • 1 large onion, chopped
  • 3 carrots, chopped
  • 3 cloves garlic, minced
  • 2 lbs ground lamb or beef
  • 2 tbsp flour
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 3 cups beef broth
  • 2 cups frozen peas
  • 2 cups frozen corn
  • 1 cup heavy cream
  • 4 large potatoes, peeled and chopped
  • 1/2 cup unsalted butter
  • 1/2 cup whole milk


  1. In a large saucepan, sauté the onion, carrots, and garlic in oil over medium heat until softened, about 5 minutes.
  2. Add the ground meat and cook until browned. Drain excess fat.
  3. Stir in the flour and dried herbs, then season with salt and pepper.
  4. Gradually add the beef broth and bring the mixture to a simmer. Cook for about 10 minutes.
  5. Stir in the frozen peas and corn, then add the heavy cream. Cook for another 5 minutes.
  6. Meanwhile, in a separate pot, boil the chopped potatoes until tender. Drain and mash with the butter and milk.
  7. Preheat oven to 375°F. Transfer the meat mixture to an oven-safe dish.
  8. Spoon the mashed potatoes over the meat mixture, spreading evenly to cover.
  9. Bake in the oven for 20-25 minutes, or until the top is golden brown. Serve hot. Enjoy your creamy Shepherd’s pie soup!

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