Shepherd’s pie has always been a family favorite in my home, but there are days when I want to enjoy those classic flavors without having to bake it in the oven. That’s when I came up with the idea for Shepherd’s Pie Soup. It’s all the comfort of the traditional dish, but in a quick and hearty soup form. The rich, savory beef and vegetables are simmered in a flavorful broth, and then topped with creamy mashed potatoes, just like the classic shepherd’s pie.
This soup has quickly become one of my go-to comfort food recipes. It’s perfect for chilly nights when you want something filling and satisfying but don’t want to spend too much time in the kitchen. Plus, it’s great for leftovers – it gets even better the next day as the flavors continue to blend together.
| Servings | Total |
| 6 | 45mins |
Where Did You Learn This Recipe?
I came up with Shepherd’s Pie Soup after realizing that the flavors I love in the classic shepherd’s pie could easily be transformed into a soup. I took inspiration from the usual ingredients – ground beef, carrots, peas, and mashed potatoes – and thought it would be nice to turn it into a warm, cozy soup instead of a baked casserole. After a couple of tries and some adjustments, I had a recipe that tasted just like shepherd’s pie but in soup form.
Why Shepherd’s Pie Soup
Shepherd’s Pie Soup is the perfect solution when you’re craving the flavors of the traditional dish but don’t have the time or energy to bake it. It’s a filling soup, and the mashed potatoes topping adds the comforting touch we all love from shepherd’s pie. The soup is hearty, rich, and easy to make, and you can adjust the ingredients to fit what you have on hand. It’s an ideal one-pot meal that satisfies without any of the hassle.
What is Shepherd’s Pie Soup Made of?
This soup is made with a few simple ingredients that come together to create a deliciously hearty meal:
- Ground beef – The base of the soup, giving it a rich, savory flavor.
- Carrots and peas – For added texture and that classic shepherd’s pie veggie mix.
- Onions and garlic – For flavor.
- Beef broth – To create the savory base for the soup.
- Seasonings – Salt, pepper, and herbs like thyme or rosemary to enhance the flavor.
- Mashed potatoes – The topping that makes the soup comforting and filling.
What to Have with Shepherd’s Pie Soup
This soup is filling on its own, but it pairs well with:
- Crusty bread – A simple side of crusty bread is perfect for dipping into the soup.
- Green salad – A light salad with greens like spinach or mixed lettuce helps balance out the richness of the soup.
- Garlic bread – For extra flavor and crunch, garlic bread is always a great option.
Is Shepherd’s Pie Soup Healthy?
Shepherd’s Pie Soup can be a healthy meal, especially when you use lean ground beef or turkey. You can also load it up with extra vegetables like spinach, mushrooms, or zucchini for added nutrition. While the mashed potatoes do make the soup a little rich, they also provide fiber, especially if you use russet potatoes. You can also adjust the amount of potatoes used to control the creaminess if desired. It’s a well-rounded meal that’s perfect for when you need something filling and nutritious.
Kitchen Equipment
You’ll need:
- Large pot or Dutch oven
- Knife and cutting board
- Potato masher or hand mixer for the mashed potatoes
- Spoon or ladle for stirring
Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 cup peas (frozen or fresh)
- 4 cups beef broth
- 1 ½ teaspoons dried thyme (or rosemary)
- Salt and pepper to taste
- 4 large potatoes, peeled and chopped
- 2 tablespoons butter
- ½ cup milk or cream
- 1 cup shredded cheddar cheese (optional, for topping)
How to Make Shepherd’s Pie Soup
Step 1: Brown the Meat
Begin by heating a large pot or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until it is browned and fully cooked. This should take about 5-7 minutes. If there’s excess grease, carefully drain it off to avoid an overly oily soup. The browned meat will provide a deep, savory base for the soup.
Step 2: Sauté the Vegetables
Once the meat is browned, add the chopped onion and diced carrots to the pot. Stir everything together and cook for about 3-4 minutes, or until the onion becomes soft and translucent. Next, add the minced garlic and cook for another minute, stirring constantly to prevent burning. The vegetables will release their natural sweetness, enhancing the flavor of the soup.
Step 3: Simmer the Broth
Pour in the beef broth, stirring well to combine. Add the dried thyme (or rosemary), along with salt and pepper to taste. Bring the soup to a gentle simmer, then reduce the heat and let it cook for about 15-20 minutes. This allows the flavors to meld together and the vegetables to become tender. Stir occasionally to ensure everything cooks evenly.
Step 4: Prepare the Mashed Potatoes
While the soup is simmering, prepare the mashed potatoes. In a separate pot, bring a large amount of water to a boil and add the peeled, chopped potatoes. Cook for about 12-15 minutes, or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot. Add the butter and milk (or cream), then mash until smooth and creamy. Season with salt to taste. If you prefer extra richness, you can stir in a handful of shredded cheddar cheese.
Step 5: Add the Peas and Finish the Soup
Once the soup has simmered and the vegetables are tender, add the peas. Since peas cook quickly, they only need about 2-3 minutes in the hot broth. Give the soup a final taste and adjust the seasoning if needed. If the soup seems too thick, you can add a little more broth to reach your desired consistency.
Step 6: Serve and Garnish
To serve, ladle the hot soup into bowls. Top each bowl with a generous scoop of the creamy mashed potatoes, creating the signature “shepherd’s pie” effect. If using, sprinkle shredded cheddar cheese on top and allow it to melt slightly. For an extra touch, garnish with fresh thyme or a sprinkle of black pepper.
Tips
- Use ground turkey for a leaner version of the soup.
- Add more veggies – You can add spinach, mushrooms, or bell peppers to the soup for extra nutrition and flavor.
- Make the soup ahead – This soup keeps well in the fridge for up to 3 days, and the flavors get better as it sits. You can also freeze it for later.
FAQs
1. Can I use instant mashed potatoes instead of fresh potatoes?
Yes, you can use instant mashed potatoes for a quicker version of the soup, though the texture may be a bit different.
2. Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge for up to 3 days, or you can freeze it for up to 3 months. Just reheat it on the stove when ready to serve.
3. Can I make it vegetarian?
Yes! You can use lentils or another plant-based protein instead of the ground beef, and vegetable broth instead of beef broth for a vegetarian version.
Conclusion
Shepherd’s Pie Soup is a comforting, filling meal that takes the flavors of classic shepherd’s pie and turns them into a satisfying soup. It’s easy to make, and the mashed potatoes add the perfect creamy finish. Whether you’re enjoying it for a weeknight dinner or meal prepping for the week ahead, this soup is sure to please the whole family. Try it out and enjoy a hearty, delicious meal in no time!
MORE RECIPES
Shepherd’s Pie Soup Recipe
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Potato masher or hand mixer for the mashed potatoes
- Spoon or ladle for stirring
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 cup peas (frozen or fresh)
- 4 cups beef broth
- 1 ½ teaspoons dried thyme (or rosemary)
- Salt and pepper to taste
- 4 large potatoes, peeled and chopped
- 2 tablespoons butter
- ½ cup milk or cream
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Begin by heating a large pot or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until it is browned and fully cooked. This should take about 5-7 minutes. If there’s excess grease, carefully drain it off to avoid an overly oily soup. The browned meat will provide a deep, savory base for the soup.
- Once the meat is browned, add the chopped onion and diced carrots to the pot. Stir everything together and cook for about 3-4 minutes, or until the onion becomes soft and translucent. Next, add the minced garlic and cook for another minute, stirring constantly to prevent burning. The vegetables will release their natural sweetness, enhancing the flavor of the soup.
- Pour in the beef broth, stirring well to combine. Add the dried thyme (or rosemary), along with salt and pepper to taste. Bring the soup to a gentle simmer, then reduce the heat and let it cook for about 15-20 minutes. This allows the flavors to meld together and the vegetables to become tender. Stir occasionally to ensure everything cooks evenly.
- While the soup is simmering, prepare the mashed potatoes. In a separate pot, bring a large amount of water to a boil and add the peeled, chopped potatoes. Cook for about 12-15 minutes, or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot. Add the butter and milk (or cream), then mash until smooth and creamy. Season with salt to taste. If you prefer extra richness, you can stir in a handful of shredded cheddar cheese.
- Once the soup has simmered and the vegetables are tender, add the peas. Since peas cook quickly, they only need about 2-3 minutes in the hot broth. Give the soup a final taste and adjust the seasoning if needed. If the soup seems too thick, you can add a little more broth to reach your desired consistency.
- To serve, ladle the hot soup into bowls. Top each bowl with a generous scoop of the creamy mashed potatoes, creating the signature "shepherd’s pie" effect. If using, sprinkle shredded cheddar cheese on top and allow it to melt slightly. For an extra touch, garnish with fresh thyme or a sprinkle of black pepper.