Shepherds Pie Soup Ground Beef (Printable)

A hearty blend of beef, potatoes, and mixed vegetables in a savory broth for a cozy dish.

# What Goes In:

→ 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 milk

→ Seasonings and Flavorings

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 for garnish

# How to Make It:

01 - In a large pot over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
02 - Add the onion, carrots, and celery to the pot. Sauté for 5 minutes until vegetables are 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 allow the soup to slightly thicken.
07 - Taste the soup and adjust seasonings with additional salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like a cozy hug but comes together faster than you'd expect, making it perfect for those evenings when you need comfort without the fuss.
  • The ground beef gives you real substance and satisfaction without requiring fancy cuts or complicated techniques.
  • You can eat it as is or get creative—mash some potatoes into it for thickness, add extra veggies, or stir in milk to make it creamier depending on your mood.
02 -
  • Don't drain every bit of fat from the browned beef—that rendered fat is flavor, and a little bit left in the pot will make the soup taste significantly richer and more satisfying.
  • The potatoes are the timing wild card; if you dice them unevenly, some will be mushy while others are still firm, so take an extra 30 seconds to cut them into consistent sizes.
  • If you want a thicker soup, mash a few of the cooked potatoes right in the pot with the back of your spoon—this releases their starch and naturally thickens everything without needing flour or cream.
03 -
  • Don't skip browning the beef properly; those caramelized bits stuck to the bottom of the pot are pure flavor, and you'll deglaze them when you add the broth.
  • Taste the broth before you add the final milk and butter so you know what you're working with and can adjust the seasonings without them getting muddled.
Return