Description
This hearty soup captures the classic flavors of shepherd’s pie in a comforting bowl, perfect for cold weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups beef broth
- 2 cups mashed potatoes
- 1 cup shredded cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat, add chopped onion, carrots, and celery, and sauté until soft, about 6 to 8 minutes.
- Add ground beef and cook until browned, breaking it up with a spoon, about 6 minutes, then drain excess fat if needed.
- Pour in beef broth and bring to a simmer, scraping any browned bits from the bottom, and simmer for 10 minutes to let flavors meld.
- Stir in mashed potatoes until well combined and heated through, breaking up any large lumps for a silky texture, cooking for 3 to 5 minutes.
- Add cheese and stir until melted and evenly incorporated, seasoning with salt and pepper to taste.
- Ladle into bowls, garnish with extra cheese or chopped parsley if desired, and serve hot.
Notes
Use Yukon Gold potatoes for the smoothest texture. Brown the beef well for deep flavor, and avoid boiling after adding cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg