If you’ve ever loved the layers of savory beef, creamy mashed potatoes, and vegetables in a classic Shepherd’s Pie, you’re going to fall in love with this Shepherd’s Pie Soup. It takes everything you adore about the original dish and turns it into a rich, spoonable bowl of comfort. The first time I made it, it was one of those freezing nights when I didn’t feel like mashing potatoes or waiting for the oven. I tossed everything into one pot instead — beef, broth, potatoes, carrots — and hoped for the best. One taste later, my whole family was huddled around the table, asking for seconds.
Now, this soup has joined the ranks of our cold-weather favorites like Crockpot Chicken Corn Chowder and Hearty Pasta Fagioli Soup. It’s thick, flavorful, and tastes just like the traditional casserole — only easier, faster, and perfect for busy nights.
Shepherd’s Pie Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.
- Add diced onion, carrots, and garlic to the pot. Cook for about 5 minutes until softened. Stir in tomato paste, Worcestershire sauce, thyme, pepper, and salt.
- Pour in beef broth and add diced potatoes. Bring to a simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
- Mash some of the potatoes in the pot using a potato masher to create a creamy texture. Stir in peas. Simmer for another 5 minutes. For extra creaminess, stir in cream and shredded cheese.
- Ladle into bowls, garnish with parsley or green onions, and serve hot with crusty bread.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Shepherd’s Pie Soup
This Shepherd’s Pie Soup is hearty, creamy, and layered with rich flavors of seasoned beef, tender vegetables, and silky mashed potatoes. It’s all the comfort of the original dish without all the prep work. You only need one pot, 30 minutes, and a big appetite.
If you love cozy, home-style soups like my Chicken Mushroom Soup or Cheesy Beef and Potato Soup, this recipe is going to hit all the same comforting notes.
Ingredients You’ll Need
For the Soup:
- 1 pound ground beef or ground lamb
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 cup frozen peas
- 3 cups diced potatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
For Creamy Finish (Optional):
- ½ cup heavy cream or half-and-half
- ½ cup shredded cheddar cheese
For Garnish:
- Chopped parsley or green onions
If you’re a fan of rustic, one-pot comfort foods like my Beef Lombardi Casserole, this soup will give you that same hearty satisfaction in half the time.
How to Make Shepherd’s Pie Soup
Step 1: Brown the Meat
In a large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Step 2: Add Vegetables and Seasonings
Stir in diced onion, carrots, and garlic. Cook for about 5 minutes until softened. Add tomato paste, Worcestershire sauce, thyme, pepper, and salt. Stir until everything is coated and aromatic.
Step 3: Add Potatoes and Broth
Pour in beef broth and add diced potatoes. Bring to a simmer and cook for 15–20 minutes, until potatoes are tender.
Step 4: Thicken and Finish
Use a potato masher to mash some of the potatoes right in the pot. This gives the soup that rich, creamy texture without needing flour or cream. Stir in peas, and simmer for another 5 minutes. If you’d like it extra creamy, stir in heavy cream and shredded cheese.
Step 5: Serve and Enjoy
Ladle the soup into bowls, top with a sprinkle of parsley, and serve with crusty bread or my No-Knead Dutch Oven Bread.
If you love that creamy, stick-to-your-ribs kind of comfort, this soup belongs right beside my Cajun Potato Soup in your weeknight rotation.
Tips for Perfect Shepherd’s Pie Soup
- Use ground lamb for authenticity: Traditional Shepherd’s Pie uses lamb, but beef works perfectly too.
- Mash some potatoes: It thickens the soup naturally without adding cream.
- Add cheese at the end: It melts into the soup and gives it richness.
- Finish with a buttery swirl: A small pat of butter stirred in at the end adds depth and flavor.
These same cozy tricks make my Marry Me Chicken Soup so creamy and irresistible.
How to Store and Reheat
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm over low heat, stirring occasionally. Add a splash of broth or milk if it thickens.
If you love soups that taste even better the next day, this one holds its flavor beautifully — much like my Chicken Enchilada Soup).
Flavor Variations
- Cheesy Mash Finish: Add a scoop of leftover mashed potatoes on top of each bowl and melt cheddar over it.
- Vegetarian Version: Swap beef for lentils and use vegetable broth.
- Loaded Shepherd’s Pie Soup: Top with bacon bits and extra cheese.
- Spicy Twist: Add a pinch of chili flakes or a splash of hot sauce for heat.
Like my Snow Day Soup, this one is flexible — you can tweak it with whatever’s in your fridge and it always tastes incredible.
Frequently Asked Questions
1. Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken both work well and make the soup a little lighter.
2. Can I make Shepherd’s Pie Soup ahead of time?
Definitely. It reheats beautifully and thickens even more as it sits.
3. Can this soup be frozen?
Yes. Just cool completely, store in freezer-safe containers, and thaw overnight before reheating.
4. How can I make it creamier?
Mash extra potatoes or stir in a little cream and cheese before serving.
The Final Bite
This Shepherd’s Pie Soup is everything you love about the original dish — savory, creamy, and loaded with vegetables — but in an easier, one-pot form. Every spoonful is cozy, hearty, and deeply satisfying. It’s perfect for busy weeknights, lazy Sundays, or any time you want that nostalgic comfort of Shepherd’s Pie without all the work.
Serve it with a side of Christmas Bread Recipe or a slice of buttered toast, and you’ve got a meal that’ll warm everyone around the table.