Shepherd's Pie Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 2 carrots diced
- 4 garlic cloves minced
- 3 tablespoons all-purpose flour
- 3 1/2 cups low-sodium beef broth
- 2 cups potatoes diced
- 1 cup half-and-half
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried sage
- 1 cup frozen mixed peas and corn thawed
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned and crumbled. Remove the beef and set aside.
- In the same pot, add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are soft.
- Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste.
- Slowly whisk in the beef broth and then add the diced potatoes. Bring the mixture to a simmer and cook for 10-15 minutes until the potatoes are tender.
- Return the cooked beef to the pot. Stir in the half-and-half, Worcestershire sauce, dried sage, frozen peas and corn, and shredded cheddar cheese.
- Let the soup simmer for another 5 minutes until the cheese is melted and the flavors blend. Season with salt and pepper to taste, then serve warm, garnished with parsley.
Nutrition
Calories: 369kcalCarbohydrates: 25gProtein: 28gFat: 17gSaturated Fat: 9gSodium: 488mgFiber: 4g
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