In a big pot, warm the olive oil on medium-high heat. Put the minced meat on the pan and cook it until it turns brown, breaking it into small pieces while cooking. Remove any extra grease.
Cook Vegetables in a Pan:
Put the chopped onion, carrots, and celery in the pot. Cook the vegetables for 5 to 7 minutes until they are soft. Add the garlic and cook for 1-2 more minutes.
Include broth and spices.
Add the beef broth, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Heat the mixture until it boils, then lower the heat. Put a lid on the pot and let it cook gently for 15-20 minutes so the flavors mix together.
Include peas and corn.
Add the peas and corn from the freezer and mix them in. Allow the soup to cook gently for 5 more minutes until the vegetables are warm.
Make mashed potatoes.
While the soup is cooking, get the mashed potatoes ready if you haven't done so yet. You can use leftover mashed potatoes or make a new batch quickly.
Enjoy with mashed potatoes and cheese.
Put the soup in bowls and add a spoonful of mashed potatoes on top of each serving. Add grated cheddar cheese and fresh parsley on top for decoration.
This Shepherd's Pie Soup is a warm and tasty variation of the traditional recipe, great for chilly days or when you want a filling meal!