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Shepherd’s Pie Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/shepherds-pie-soup-recipe/