Shepard's Pie Soup


2 tbs olive oil

1 yellow onion, diced

5 cloves garlic, minced

1 lb ground beef

cajun seasoning

3 russet potatoes; peeled and diced

1 tsp dried rosemary

1 tsp dried thyme

1-2 bay leaves

salt and pepper

3 tbs tomato paste

3 cups beef broth

3 cups chicken broth

2 cups frozen peas and carrots mix

2 cups frozen corn

fresh parsley; for garnish


  1. In a soup or stock pot, add the olive oil, ground beef, onion, garlic, and some cajun seasoning. Saute on medium heat until the meat is cooked through.

  2. Once cooked, drain the grease and add the beef back to the pot. Add in potatoes, herbs, salt, pepper, tomato paste, beef and chicken broths and bring to a boil.

  3. When it's boiling, lower to a simmer for 30-35 minutes.

  4. Add in the frozen peas, carrots, and corn, simmer for another 10 minutes.

  5. Serve garnished with fresh parsley

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