Brown the Meat

In a large pot, cook the ground beef or lamb over medium heat until browned, breaking it up as it cooks.

Drain any excess fat to avoid an oily soup and keep it lighter.

Cook the Vegetables

Add the diced onion and minced garlic to the pot with the browned meat, stirring occasionally until the onion becomes translucent.

Stir in the tomato paste and cook for an additional 1–2 minutes, letting it caramelize slightly for deeper flavor.

Simmer the Soup

Pour in the beef broth, then add the carrots, peas, diced potatoes, and corn.

Add the Worcestershire sauce, dried thyme, salt, and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the vegetables are tender and flavors meld together.

Top with Mashed Potatoes

Ladle the soup into individual bowls, then top each with a generous scoop of mashed potatoes. This topping mimics the classic pie crust of Shepherd’s Pie, adding a comforting layer to each bowl.

Garnish and Serve

Sprinkle with fresh parsley for a touch of color and freshness.

Serve hot and enjoy the comforting flavors of Shepherd’s Pie in soup form.