Shepherd’s Pie is like the ultimate meat and potatoes recipe. A meaty base full of beef and savory veggies topped with a layer of creamy mashed potatoes? Yes, please! It’s one of my go-to dinner dishes because meat and potatoes always pleases and Shepherd’s Pie is no exception. This soup takes its inspiration from that very same dish and it has all the meat and potatoes glory you know and love — it’s just tucked into a soup! That means it’s brothier and a little lighter, sure, but there are also mashed potatoes stirred right into that broth. (Seriously!)

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First, you’re going to start boiling some chopped potatoes in a pot. In a separate pot, you’ll brown some ground beef along with some onions and carrots.

Beef broth, tomato paste, rosemary, and thyme join the party too and so do some chopped potatoes.

First, you’re going to start boiling some chopped potatoes in a pot. In a separate pot, you’ll brown some ground beef along with some onions and carrots.

Beef broth, tomato paste, rosemary, and thyme join the party too and so do some chopped potatoes.

But there’s also some heavy cream and cheddar cheese to help in that creaminess endeavor.

It’s a pretty quick soup with a nifty little mashed potatoes trick but best of all, it’s creamy and comforting and so delicious!