Shepherd’s Pie is a hearty dish that originated in the United Kingdom and Ireland, traditionally made with a crust of mashed potatoes and a savory lamb or beef filling. Its comforting flavors and textures have made it a beloved meal across the globe. In the spirit of modernization and ease, I've taken this classic comfort food and transformed it into a deliciously rich and cozy Slow Cooker Shepherd’s Pie Soup. This soup embodies the essence of the original dish but is perfect for those times when you crave the flavors of a shepherd’s pie with the simplicity of a slow-cooked meal. Whether you’re entertaining guests on a chilly evening or simply looking to add an easy, flavorful dish to your weekly meal rotation, this soup is sure to satisfy.

To complement the robust flavors of this Shepherd’s Pie Soup, you might serve it with a crisp green salad tossed with a light vinaigrette or a warm slice of crusty bread to soak up the savory broth. For a traditional touch, a dollop of creamy mashed potatoes on top of each serving not only pays homage to the classic pie but also adds a delightful texture contrast.

Slow Cooker Shepherd’s Pie Soup
Servings: 6-8

- 1 pound ground lamb or beef
- 1 medium yellow onion, diced
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 3 garlic cloves, minced
- 1 1/2 cups frozen peas
- 1/2 cup frozen corn kernels
- 4 cups beef or vegetable broth
- 2 cups diced tomatoes (canned or fresh)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons olive oil
- Chopped fresh parsley for garnish

1. In a large skillet over medium heat, add the olive oil and brown the ground lamb or beef until no longer pink. Drain any excess fat and transfer the meat to the slow cooker.

2. To the same skillet, add the diced onions, carrots, and celery, cooking until the onions become translucent and the vegetables soften slightly. Stir in the minced garlic and sauté for another minute.

3. Transfer the sautéed vegetables to the slow cooker and add peas, corn, broth, tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Stir to combine.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours. If you desire a thicker soup, in the last 30 minutes of cook time, whisk flour with a bit of broth to create a slurry, and stir into the soup to thicken.

5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

- Vegetarian Adaptation: Substitute the meat with a favorite plant-based alternative or extra lentils for a vegetarian twist.
- Dairy Addition: For richness, stir in a splash of cream or dollop of sour cream before serving.
- Thicker Texture: For a heartier soup, add chunks of potato or stir in some cooked barley.
- Make-Ahead: This soup can be easily prepared and stored in the fridge for up to 3 days, which will further meld the flavors. Just gently reheat on the stove before serving.

Savor the comforting flavors and let this Slow Cooker Shepherd’s Pie Soup warm you from the inside out!

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