Description
A comforting shepherd’s pie transformed into a warm and hearty soup, perfect for chilly evenings.
Ingredients
- 1 lb ground beef
- 1 cup potatoes, diced
- 1 cup cheese, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 4 cups beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp thyme
- 1 tsp Worcestershire sauce
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in diced potatoes and mixed vegetables.
- Pour in beef broth and bring to a boil.
- Reduce heat and add thyme, Worcestershire sauce, salt, and pepper. Cover and simmer for 15-20 minutes until potatoes are tender.
- Stir in shredded cheese until melted. Serve hot.
Notes
For a vegetarian version, omit the meat and use extra beans or lentils. Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American