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beef pot pie soup recipe
Ben Carraoli

Beef Pot Pie Soup Recipe

I made this beef pot pie soup on a chilly evening and fell in love almost immediately. As I stirred the simmering pot, the aroma of beef, herbs, and vegetables filled my kitchen and made me grin.
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Prep Time 5 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil — for sautéing adds healthy fat and flavor
  • 1 pound lean ground beef — I used 93% lean to keep it rich but not greasy
  • 2 teaspoons salt divided — seasoning in stages helps layers of flavor
  • 1 teaspoon black pepper divided — a dash at different steps keeps spice balanced
  • 1 large onion chopped — brings sweetness and depth
  • 6 garlic cloves minced — fresh garlic is more flavorful than jarred
  • 2 bay leaves — these add a subtle earthy aroma
  • 3 tablespoons fresh thyme finely chopped — fresh is better than dried for brightness
  • 3 tablespoons fresh parsley chopped (plus extra for garnish) — fresh finish
  • 3 large carrots peeled and diced — natural sweetness
  • 2 celery stalks diced — classic base vegetable
  • 1 pound red potatoes peeled and cut into ½-inch cubes — hold shape in the soup
  • 3 parsnips peeled and diced — adds a bit of sweet earthiness
  • 3 tablespoons tomato paste — concentrates tomato flavor
  • 3 tablespoons Worcestershire sauce — deep umami boost
  • 4 cups beef stock low-sodium or no-salt-added recommended — soup base
  • 1 cup Irish stout beer — adds richness and depth
  • 10 frozen puff pastry shells — for serving and dunking
  • 1½ cups frozen peas rinsed and drained — maintains texture
  • 11 ounce can of corn drained — a touch of sweetness
  • Optional: 2 tablespoons cornstarch mixed with 3 tablespoons water — thickener
  • Optional: grated Parmesan cheese — garnish and extra savory bite

Method
 

  1. In your Dutch oven over medium-high heat, warm the olive oil and add the ground beef. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, breaking it apart, until it’s no longer pink (about 5 minutes).
  2. Stir in the chopped onion and cook for another 4 minutes until softened. Then add minced garlic, bay leaves, thyme, and parsley. Cook and stir for 2 more minutes so the aromatics wake up.
  3. Introduce carrots, celery, potatoes, and parsnips to the pot. Then stir in tomato paste, Worcestershire sauce, beef stock, stout beer, and the remaining 1 teaspoon salt plus ½ teaspoon pepper. Mix everything together.
  4. Bring the soup to a gentle simmer, then cover and let it cook for 20 minutes until the veggies are tender. Meanwhile, bake your puff pastry shells per package directions.
  5. Once the base veggies are cooked, stir in the peas and corn. Garnish with chopped parsley. Serve the soup warm, with puff pastry shells on the side (or on top) and an optional sprinkle of grated Parmesan.

Notes

  • Always taste mid-cook — I often adjust salt or pepper once things have melded.
  • Use freshly chopped herbs — I noticed a brighter flavor than dried ones.
  • Don’t overcook potatoes — I waited too long once and some got mushy.
  • Drain excess fat — if your beef is fattier than 93%, I drain off extra grease before adding veggies.
  • Let it rest slightly — I sometimes let the soup sit 5 minutes off the heat so flavors settle.