Shepherds Pie Ground Beef Veggies (Print Version)

Comforting ground beef stew with mixed vegetables and potatoes simmered in a rich broth.

# What You Need:

→ Meats

01 - 1 pound ground beef, 85% lean

→ Vegetables

02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cups potatoes, peeled and diced

→ Liquids

09 - 5 cups beef broth
10 - 1 cup whole milk

→ Seasonings

11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - Salt and pepper to taste

→ Finishing

17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped, optional for garnish

# Directions:

01 - In a large pot or Dutch oven over medium heat, cook the ground beef until deeply browned, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add the diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
03 - Stir in the minced garlic and tomato paste. Cook for 1 minute until the mixture becomes aromatic.
04 - Add the diced potatoes, beef broth, Worcestershire sauce, thyme, parsley, rosemary, salt, and pepper. Bring the mixture to a boil.
05 - Reduce heat, cover the pot, and simmer for 15 minutes until potatoes and vegetables are tender.
06 - Stir in the corn, peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and allow flavors to meld.
07 - Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle into serving bowls and garnish with fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like comfort food but comes together faster than you'd think, which means weeknight dinners suddenly feel less stressful.
  • You probably have most of these ingredients on hand already, and it stretches a pound of beef into six satisfying servings.
  • The soup actually tastes better the next day, so you can make it ahead and be the person who has dinner ready when everyone walks through the door.
02 -
  • Don't skip the step of browning the beef properly—rushing it means you miss out on that caramelized flavor that gives the whole soup depth.
  • If you want it thicker, you can mash some of the potatoes right in the pot toward the end, which makes it more stewlike and satisfying without any added flour or cornstarch.
03 -
  • Don't add the milk until the very end—if it simmers too long, the dairy can separate slightly and make the texture feel grainy instead of creamy.
  • Taste as you go and remember that salty broths and Worcestershire already bring salt to the party, so season gradually or you'll end up with something too aggressive.
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