Shepherds Pie Beef Veggies (Printable Version)

Hearty ground beef with potatoes and mixed vegetables in a savory broth for a cozy meal.

# 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

→ 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 black pepper to taste

→ Finishing

17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped

# How To Make:

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 diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
03 - Stir in minced 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 slightly thicken the broth.
07 - Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle into serving bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • All the beloved flavors of shepherd's pie in a quick, one-pot soup format
  • Ready in just 50 minutes from start to finish
  • Packed with protein, vegetables, and comforting potatoes in every spoonful
  • Easy to make gluten-free with simple ingredient swaps
  • Perfect for meal prep and freezes beautifully for busy weeks ahead
02 -
  • Use a Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent scorching
  • Dice your potatoes into uniform pieces so they cook at the same rate
  • Don't skip draining the beef fat—it keeps the soup from becoming greasy
  • Fresh herbs make a wonderful garnish, but dried herbs during cooking provide the best flavor infusion
  • Taste and adjust seasoning at the end, as the broth and Worcestershire sauce add salt
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