Description

A cozy, high-protein winter soup inspired by shepherd’s pie, combining savory ground beef, lentils, veggies, and creamy mashed potatoes in a comforting bowl.

Ingredients

Scale

1 pound (450g) ground beef (80/20 preferred)
½ cup (100g) brown lentils, rinsed
1 medium yellow onion, diced
2 medium carrots, diced
½ cup (75g) frozen peas
3 cloves garlic, minced
4 cups (950ml) beef broth, low sodium
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 large potatoes (Yukon Gold or russet), peeled and diced
2 tablespoons butter
¼ cup (60ml) milk (whole or 2%)
Salt and pepper, to taste
1 teaspoon fresh thyme, chopped (or dried thyme)

Instructions

Heat a large heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart, until no longer pink and starting to brown, about 6-8 minutes. Drain excess fat if desired.
Add diced onion, minced garlic, and carrots to the beef. Cook, stirring often, until onions are translucent and carrots begin to soften, about 3 minutes.
Stir in tomato paste and Worcestershire sauce. Cook for 2 minutes to deepen the flavors.
Pour in beef broth, add rinsed lentils and fresh thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
Meanwhile, place diced potatoes in a medium saucepan, cover with water, and bring to a boil. Cook until fork-tender, about 12-15 minutes. Drain well.
Return potatoes to the saucepan, add butter and milk, and mash until creamy but still slightly chunky. Season lightly with salt and pepper.
Once lentils are tender, stir in frozen peas. Simmer 5 more minutes. Taste and adjust salt and pepper.
Ladle soup into bowls and spoon mashed potatoes on top or swirl them in before serving.

Notes

Do not skip browning the beef for depth of flavor. Rinse lentils well to avoid grit. Simmer lentils gently to keep texture. Mash potatoes separately for best texture. Adjust salt at the end due to broth and Worcestershire sauce salt content. This soup freezes well in portions.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: British

Nutrition

Serving Size: About 1.5 cups
Calories: 320
Fat: 10
Carbohydrates: 30
Fiber: 6
Protein: 28

Keywords: shepherd’s pie soup, hearty soup, high protein soup, winter meal, comfort food, ground beef soup, lentil soup, mashed potato soup