Shepherds Pie Soup Beef Veggies (Print Version)

Comforting ground beef and veggie stew with potatoes and savory broth, perfect for a cozy meal.

# 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
10 - 1 cup whole milk

→ Flavorings and Seasonings

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 for garnish

# Cooking Steps:

01 - In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add the onion, carrots, and celery. Sauté for 5 minutes until 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 slightly thicken.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like a warm hug but takes less than an hour from start to finish.
  • Ground beef goes further here than in most dishes, feeding six people without breaking the budget.
  • The milk and butter soften everything just enough that even picky eaters come back for seconds.
02 -
  • Don't skip browning the beef properly—rushing this step costs you the deep, savory foundation that makes the whole soup sing.
  • If your soup ends up too thin, mash some of the cooked potatoes against the side of the pot to thicken it naturally instead of adding flour or cornstarch.
03 -
  • Make the soup without the milk first, then add it at the end—this prevents any chance of curdling and lets you control the creaminess level.
  • If you're cooking for someone with dietary restrictions, this soup adapts beautifully to gluten-free and dairy-free versions with just a few smart swaps.
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