Shepherds Pie Soup Beef Veggies (Printable)

Cozy soup featuring ground beef, potatoes, and mixed vegetables in a rich, savory broth.

# What you 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 & 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

→ For Finishing

17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

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 tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The beef and vegetables build a savory foundation that feels substantial without being heavy.
  • One pot means less cleanup, which honestly matters more than any food blogger admits.
02 -
  • Never add the milk at the beginning or it will curdle and turn your beautiful soup grainy and sad.
  • The potato pieces matter more than you think—too large and they won't soften; too small and they disappear into mush.
  • Tasting as you go is not optional; this soup is forgiving and wants you to make it your own.
03 -
  • If your soup ever tastes flat, it usually needs salt more than anything else—add it a pinch at a time and taste as you go.
  • For a thicker soup, mash a few of the cooked potatoes right in the pot before serving, which creates a naturally creamier texture without extra cream.
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