Shepherd’s Pie Soup is a comforting and hearty dish that combines all the flavors of the classic shepherd’s pie into a warm and creamy soup. With tender ground meat, flavorful vegetables, and a rich broth topped with creamy mashed potatoes, this soup is the perfect way to enjoy a beloved dish in a new and delicious form.
Why You’ll Love This Recipe
- It delivers the familiar and comforting flavors of shepherd’s pie in a bowl.
- Perfect for cold weather and cozy nights in.
- Easy to make with simple ingredients.
- A great way to use up leftover mashed potatoes.
- Can be made in advance and reheats well for meal prep.
- Customizable with different proteins and vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or lamb
- Onion
- Garlic
- Carrots
- Celery
- Peas
- Corn
- Beef broth
- Tomato paste
- Worcestershire sauce
- Dried thyme
- Salt and pepper
- Heavy cream or milk
- Mashed potatoes (for topping)
Directions
- In a large pot or Dutch oven, cook the ground meat over medium heat until browned. Drain any excess fat.
- Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are softened.
- Stir in tomato paste, Worcestershire sauce, and dried thyme. Cook for a minute to enhance the flavors.
- Pour in the beef broth, bringing the mixture to a gentle simmer. Let cook for 15-20 minutes.
- Add peas and corn, stirring well. Simmer for another 5 minutes.
- Reduce heat to low and stir in heavy cream or milk for a rich texture.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with a dollop of mashed potatoes. Optionally, broil for a few minutes to achieve a crispy, golden top.
- Serve hot and enjoy!
Servings and Timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Protein Swap: Use ground turkey, chicken, or even a plant-based alternative.
- Vegetarian Version: Replace meat with lentils or mushrooms and use vegetable broth.
- Dairy-Free Option: Use coconut milk or a dairy-free cream substitute.
- Spicy Twist: Add red pepper flakes or a dash of hot sauce for extra heat.
- Cheesy Topping: Mix shredded cheese into the mashed potatoes for a richer topping.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the soup to cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of broth or milk to loosen it up.
FAQs
How do I make this soup thicker?
You can mash some of the vegetables or add a small amount of cornstarch mixed with water to thicken the broth.
Can I make this soup in a slow cooker?
Yes! Brown the meat first, then add all ingredients except dairy and mashed potatoes to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream before serving.
What kind of potatoes should I use for the topping?
Russet or Yukon Gold potatoes work best for creamy mashed potatoes.
Can I use leftover mashed potatoes?
Absolutely! Just reheat them and use them as the topping.
Can I make this soup ahead of time?
Yes, it tastes even better the next day. Just store in the fridge and reheat when ready to serve.
Is this soup gluten-free?
Yes, as long as you use a gluten-free Worcestershire sauce and thickening agent.
What vegetables can I add?
Mushrooms, green beans, or bell peppers would be great additions.
Can I make it without cream?
Yes, you can leave it out or use a non-dairy alternative.
How do I get a crispy mashed potato topping?
Spoon mashed potatoes on top and broil for 2-3 minutes until golden brown.
Can I use chicken broth instead of beef broth?
Yes, but it will slightly alter the flavor.
Conclusion
Shepherd’s Pie Soup is a delicious, comforting dish that takes all the best parts of traditional shepherd’s pie and turns it into a rich and creamy soup. Whether you’re making it for a cozy dinner, meal prepping, or using up leftovers, this soup is sure to become a favorite. Try it with different variations and enjoy a warm bowl of comfort anytime!
Print
Shepherd’s Pie Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British, Comfort Food
- Diet: Gluten Free
Description
This Shepherd’s Pie Soup combines all the flavors of the classic dish in a warm, hearty bowl. It features seasoned ground beef (or lamb), tender vegetables, and a rich, savory broth, all topped with creamy mashed potatoes. Perfect for a chilly evening!
Ingredients
For the Soup:
- 1 lb ground beef or lamb
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 cups beef broth
- 1 (14.5 oz) can diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (if using cornstarch)
For the Mashed Potato Topping:
- 3 medium russet potatoes, peeled and diced
- 1/4 cup butter
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Meat:
- Heat olive oil in a large pot over medium heat. Add ground beef or lamb and cook until browned. Drain excess fat if needed.
- Sauté the Vegetables:
- Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
- Build the Soup Base:
- Stir in diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for another 2 minutes.
- Simmer:
- Pour in the beef broth and bring to a simmer. Cover and let it cook for 15 minutes. Add frozen peas in the last 5 minutes.
- Thicken (Optional):
- If you prefer a thicker soup, mix cornstarch with water and stir it into the soup. Cook for another 2 minutes.
- Make the Mashed Potatoes:
- Boil diced potatoes in a pot of salted water for 15 minutes or until fork-tender. Drain and mash with butter, milk, sour cream, salt, and pepper.
- Serve:
- Ladle soup into bowls and top with a scoop of mashed potatoes. Enjoy!
Notes
- For extra creaminess, mix some mashed potatoes directly into the soup.
- Garnish with shredded cheese, chives, or a sprinkle of paprika.
- Use vegetable broth for a lighter version.
- Swap ground beef for ground turkey for a leaner option.
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