One tablespoon of olive oil is an ingredient in shepherd's pie soup.

To begin sautéing the vegetables, chop the garlic and add the chopped carrots and celery to the saucepan. Cook, stirring occasionally, for 5 to 7 minutes, or until veggies start to wilt.

Incorporate stock and Potatoes: After adding the chopped potatoes, thyme, rosemary, salt, and pepper, pour in the beef or chicken stock. Combine thoroughly.

Simmer: Once the soup is boiling, lower the heat to a gentle simmer. Simmer, covered, for 20–25 minutes, or until potatoes are soft.

Incorporate the Corn, Peas, and Heavy Cream: Combine the corn, frozen peas, and heavy cream (or milk). To heat the corn and peas, simmer for a further 5 minutes.

Devour and Fine-Tune: Add more pepper and salt if necessary to taste.

Place the order: Serve hot, garnished with chopped parsley. For an extra cheesy touch, top with shredded cheddar cheese if you want.

Bake for 30–35 minutes.