Shepherds Pie Soup Ground Beef (Print Version)

A warm blend of beef, potatoes, and colorful vegetables in a savory broth for cozy meals.

# 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 (optional)

# How To Make It:

01 - In a large pot over medium heat, cook ground beef until browned, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
04 - Add 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 corn, peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and allow flavors to meld.
07 - Taste and adjust seasoning as needed with additional salt and pepper.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, yet tastes like it's been simmering all afternoon.
  • Ground beef stays tender and flavorful while potatoes soften into the broth without turning mushy.
  • One pot means minimal cleanup, which is honestly half the appeal on a weeknight.
02 -
  • Don't overcrowd the pot while browning the beef; if your pan looks too full, do it in two batches for proper browning instead of steaming.
  • The milk goes in at the very end because adding it earlier can cause the broth to curdle slightly if the heat is too high.
03 -
  • Cut your potatoes smaller than you think you need to—quarter-inch cubes are the sweet spot between tender and substantial.
  • Taste the broth before adding salt; store-bought beef broth varies wildly in saltiness, so you might need less than the recipe suggests.
Go Back