Shepherd’s Pie Soup Recipe

Introduction

Shepherd’s Pie Soup captures all the cozy flavors of the classic dish in a warm, hearty soup form. It’s rich, creamy, and packed with tender potatoes, ground meat, and mixed vegetables—perfect for chilly days.

Ingredients

• 1 pound lean ground beef (or lamb)
• 2 tablespoons butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 2 tablespoons tomato paste
• 4 cups chicken or beef broth
• 1/2 tablespoon Worcestershire sauce
• 1 cup heavy/whipping cream
• 2 medium-to-large Russet potatoes, peeled and diced
• 1/2 tablespoon cornstarch
• 2 cups frozen mixed vegetables
• Seasoning salt and pepper, to taste

Instructions

1. Step 1: In a Dutch oven or large soup pot over medium-high heat, cook the ground beef until browned, breaking it up as it cooks, about 8-10 minutes.
2. Step 2: Remove the browned beef from the pot and place it on a paper towel-lined plate. Discard most of the fat from the pot.
3. Step 3: Add the butter and chopped onions to the pot and sauté for 5 minutes until softened.
4. Step 4: Stir in the minced garlic, Italian seasoning, and tomato paste. Cook for about one minute, stirring constantly to blend the flavors.
5. Step 5: Add the broth, Worcestershire sauce, heavy cream, diced potatoes, and cooked beef back into the pot. Bring the mixture to a boil over high heat, then reduce to a rapid simmer.
6. Step 6: Cook with the lid slightly open until the potatoes are tender, about 20 minutes, stirring occasionally to prevent sticking.
7. Step 7: Use a potato masher to gently mash some of the potatoes in the pot for a thicker texture, or leave them whole if you prefer.
8. Step 8: In a small bowl, combine the cornstarch with 1 tablespoon of cold water to make a slurry. Stir this into the soup along with the frozen mixed vegetables.
9. Step 9: Bring the soup back to a boil, then reduce heat and simmer for 10-15 minutes until the vegetables are tender, the broth has thickened, and the potatoes are soft. Stir occasionally.
10. Step 10: Taste the soup and season with seasoning salt and pepper as needed, adjusting to your preference.

Tips & Variations

• For a richer flavor, use ground lamb instead of beef to stay true to the traditional shepherd’s pie taste.
• Swap frozen mixed vegetables for fresh peas, carrots, and corn if you have them on hand for a fresher bite.
• If you prefer a thicker soup, mash more of the potatoes or add a little extra cornstarch slurry.
• For a dairy-free option, substitute the cream with coconut milk or a plant-based cream alternative.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great the next day as the flavors have time to meld. Just store it properly in the refrigerator and reheat before serving.

Can I freeze Shepherd’s Pie Soup?

While you can freeze the soup, the cream and potatoes may change texture slightly after thawing. For best results, freeze without the cream and add it fresh when reheating.

Shepherd’s Pie Soup Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

Shepherd’s Pie Soup is a comforting and hearty soup that captures all the flavors of traditional shepherd’s pie in a warm, creamy bowl. Made with lean ground beef, savory vegetables, tender potatoes, and rich cream, this soup is perfect for cozy dinners and easy to prepare using simple stovetop cooking techniques.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Fat

• 1 pound lean ground beef (or lamb)
• 2 tablespoons butter

Vegetables and Aromatics

• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium-to-large Russet potatoes, peeled and diced
• 2 cups frozen mixed vegetables (carrots, peas, corn, green beans suggested)

Liquids and Seasonings

• 1/2 teaspoon Italian seasoning
• 2 tablespoons tomato paste
• 4 cups chicken or beef broth
• 1/2 tablespoon Worcestershire sauce
• 1 cup heavy/whipping cream
• 1/2 tablespoon cornstarch
• Seasoning salt and pepper to taste

Instructions

1. Brown the Meat: Add the ground beef to a Dutch oven or large soup pot over medium-high heat. Cook the meat until browned, breaking it apart with a spoon, about 8-10 minutes.
2. Drain and Remove Fat: Once browned, transfer the cooked beef onto a paper towel-lined plate and discard most of the fat from the pot.
3. Sauté Onions and Butter: Add the butter and chopped onions to the pot. Sauté until the onions become soft and translucent, about 5 minutes.
4. Add Garlic, Seasonings, and Tomato Paste: Stir in the minced garlic, Italian seasoning, and tomato paste. Cook for about 1 minute, stirring constantly to enhance the flavors.
5. Add Broth, Cream, Potatoes, and Beef: Pour in the chicken or beef broth, Worcestershire sauce, heavy cream, diced potatoes, and browned beef. Increase heat to high to bring everything to a boil.
6. Simmer Until Potatoes Tender: Once boiling, reduce heat to a rapid simmer, leaving the lid slightly open. Cook until potatoes are tender, around 20 minutes, stirring occasionally to prevent sticking.
7. Mash Potatoes Slightly (Optional): Use a potato masher to lightly mash some of the potatoes in the pot to thicken the soup slightly, or leave potatoes whole as preferred.
8. Prepare Cornstarch Slurry and Add Vegetables: In a small bowl, mix cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry and the frozen mixed vegetables into the soup.
9. Simmer to Thicken: Bring the soup back up to a boil over high heat, then reduce to a simmer for another 10-15 minutes until the vegetables are tender, the broth thickens, and the potatoes have a fall-apart texture. Stir occasionally to prevent sticking.
10. Season to Taste: Taste the soup and add seasoning salt and pepper generously to preference before serving.

Notes

• Using lean ground beef or lamb keeps the soup hearty but not greasy.
• Frozen mixed vegetables can include a mix of carrots, peas, corn, and green beans for variety.
• Mashing some of the potatoes adds to the creamy texture of the soup but is optional.
• Seasoning salt adds a nice depth of flavor—adjust salt and pepper according to taste.

Keywords: shepherd’s pie soup, hearty soup, creamy soup, ground beef soup, comfort food, winter soup, easy soup recipe