Name: Creamy Shepherd’s Pie Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 Tbsp. olive oil; 1 cup onion (diced); 2 stalk celery (diced); 1 lb. ground beef; 2 Tbsp. tomato paste; 1 tsp. sage; 1 tsp. thyme; 1 tsp. rosemary; 3 cups vegetable stock; 1 cup red potato (shredded); 2 cups red potato (diced); 1 cup cashew milk (unsweetened); 1 Tbsp. cornstarch; Salt and pepper to taste; 10 oz. mixed frozen vegetables; Sprinkle of fresh parsley

Warm, comforting, and packed with hearty flavors, this creamy shepherd’s pie soup takes everything you love about the classic dish and transforms it into a rich, spoonable delight. Tender ground beef, savory vegetables and a velvety mashed potato-infused broth come together for the ultimate cozy meal.

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Creamy Shepherd’s Pie Soup

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6

Calories 332 kcal

Ingredients

2 Tbsp. olive oil
1 cup onion diced
2 stalk celery diced
1 lb. ground beef
2 Tbsp. tomato paste
1 tsp. sage
1 tsp. thyme
1 tsp. rosemary
3 cups vegetable stock
1 cup red potato shredded
2 cups red potato diced
1 cup cashew milk unsweetened
1 Tbsp. cornstarch
Salt and pepper to taste
10 oz. mixed frozen vegetables
Sprinkle of fresh parsley

Instructions

Heat medium sized soup pot over medium heat, add oil, onions and celery. Sauté for 5-6 minutes until onions are translucent.
Add ground beef, stir and continue to cook for 3-4 minutes until meat cooks through.
Add tomato paste, sage, thyme and rosemary. Cook for 2-3 minutes.
Add stock, shredded potato and diced potato. Bring soup to boil, turn down to simmer, cover and cook for 20 minutes or until potatoes are tender to bite.
Stir in cashew milk mixed with cornstarch and mixed vegetables.
Simmer and cook for 5-6 minutes longer until vegetables are cooked through.
Top each serving with fresh chopped parsley.