Creamy Shepherd’s Pie Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
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.
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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.
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Top each serving with fresh chopped parsley.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Creamy Shepherd’s Pie Soup
Amount Per Serving
Calories 332
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 54mg18%
Sodium 628mg26%
Potassium 613mg18%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 3g3%
Protein 16g32%
Vitamin A 2852IU57%
Vitamin C 13mg16%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.