Have you ever had Beef Pot Pie Soup? Me neither – until now!
I got thinking about St. Patrick’s day recipes and how much I love a good Cottage Beef Pot Pie. And I thought, wait… why not turn it into a soup!??
Brilliant – right!?? I mean, we’ve all had Chicken Pot Pie Soup – why not try a version with beef? So here we are today, talking about my latest hearty and rich soup creation with ground beef and red potatoes. Annnd carnivores all over are rejoicing! I can hear you!!
This soup is also a nod to Shepherd’s Pie… Traditionally, Shepherd’s pie is made with lamb, and “Cottage Pie” is made with beef. But over the years the usage of the term “Shepherd’s pie” has been expanded more broadly to refer to any baked dish of ground meat with a crust of mashed potatoes. So whether you call it Shepherd’s Pie Soup, or Beef Pot Pie Soup, I can guarantee you’ll be calling it “delicious!” :D!
To be clear, this is not one of those brothy soups with a few pieces of veggies and a scant amount of protein, my friend. No way. It’s satisfying and filling and honestly should be called “stoop.” Get it, a cross between stew and soup?? = STOOP! I’m not sure if that’s a thing but it totally should be.
This stoop is chock full of a garden’s worth of vegetables, a pound of lean ground beef, and a savory stout beer and beef stock broth that makes this so rich and flavorful. Are you getting hungry yet?
Do you feel like you’ve just found a pot of gold… or should I say a pot of liquid gold? Ok, maybe that’s just me. What can I say? I get a little excited about yummy new recipes!
This soup would be the perfect way for the family to celebrate St. Patrick’s Day – or enjoy any day you want something comforting and delicious.
How about I give you the rundown on how it came to be?
As I mentioned there are a ton of veggies in this recipe. The good news is you’re going to be eating a ton of veggies. The not so good news is that you’re going to be chopping a ton of veggies. Unless of course your grocery store offers raw pre-chopped veggies – I always see them in the refrigerated area of the produce department.
How to make this beef pot pie soup:
- In a large Dutch oven over medium-high heat, add 1 tablespoon olive oil and the ground beef, breaking it into small pieces as it cooks. Season the meat with 1/2 teaspoon salt and pepper and cook it until it’s no longer pink (about 5 minutes).
(I used 93% lean ground beef. If you use meat that contains more fat, you might want to drain some of it off before adding the veggies in the next step.)
- Add the onion and cook for 4 more minutes.
- Add the garlic, bay leaves, fresh thyme, and parsley, then cook and stir for 2 more minutes.
- Next stir the celery, potatoes and parsnips, carrots into the pot.
- Add the tomato paste, Worcestershire sauce, and beef broth, stout beer and 1/2 teaspoon salt and pepper.
- Stir it all together and bring the soup to a simmer, then cover and cook for 20 minutes.
- While the soup cooks, bake your puff pastry shells in the oven.
- When the veggies are cooked to your liking, stir in the corn and peas.
- Garnish the soup with some chopped parsley and serve warm with a puff pastry shell for dunking.
And there you have it, a hearty and delicious soup loaded with healthy ingredients and amazing flavor!
Happy St. Patrick’s Day – enjoy my friend!
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 teaspoons salt (divided in half)
- 1 teaspoon pepper (divided in half)
- 1 large onion, chopped
- 6 large garlic cloves, minced
- 2 bay leaves
- 3 tablespoons finely chopped fresh thyme
- 3 tablespoons chopped parsley (more for garnish)
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound red potatoes, peeled and cut into ½-inch cubes
- 3 parsnips, peeled and diced
- 3 tablespoons tomato paste
- 3 tablespoons Worcestershire sauce
- 4 cups beef stock (I used no salt added. See note!)
- 1 cup Irish stout beer
- 10 Frozen Puff Pastry Shells
- 1½ cups frozen peas, rinsed and drained (about 6.5 ounces)
- 11 ounce can of corn, drained
- Optional: 2 tablespoons cornstarch mixed into 3 tablespoons of water. Add as a thickener if desired.
- Optional: Grated Parmesan cheese
- Preheat the oven to 425 degrees.
- In a large Dutch oven over medium-high heat, add 1 tablespoon olive oil and the ground beef and break into small pieces as it cooks. Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until no longer pink (about 5 minutes).
- Add the onion and cook 4 more minutes. Add the garlic, bay leaves, thyme, and parsley then cook 2 more minutes.
- Stir in carrots, celery, potatoes and parsnips.
- Add tomato paste, Worcestershire sauce, beef stock, stout beer, 1 teaspoon salt and 1/2 teaspoon pepper, and stir together.
- Bring the soup to a simmer, then cover and cook the mixture for 20 minutes.
- While the soup cooks, bake the puff pastry shells per the package instructions.
- After the soup has cooked 20 minutes, stir in the peas and corn.
- Garnish the soup with some chopped parsley and serve warm with a puff pastry shell for dunking. Top with grated Parmesan if desired.
- If you use beef stock with salt added hold back 1 teaspoon of salt. Taste the soup at the end and then season with more salt if needed.
- If you want to lower the total calorie count for this recipe, then omit the puff pastry shell. Although they are delicious and the perfect pairing for this soup, that will reduce the calories per serving down to about 250!
Serving Size10 Ounces
Amount Per Serving Calories 425Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 40mgSodium 620mgCarbohydrates 46gNet Carbohydrates 41gFiber 5gSugar 8gProtein 22g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!