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Shepherd’s Pie Soup

Shepherd’s Pie Soup takes all the comforting flavors of classic shepherd’s pie and transforms them into a rich, hearty soup. Loaded with ground meat, tender vegetables, and creamy mashed potatoes, this dish is the perfect way to warm up on a chilly day. It’s an easy one-pot meal that delivers both nostalgia and flavor in every spoonful.

Why You’ll Love This Recipe

  • Comforting and hearty – This soup is packed with savory flavors and a creamy texture, making it a perfect meal for cold weather.
  • One-pot convenience – Everything comes together in a single pot for easy prep and cleanup.
  • Versatile ingredients – You can easily swap out ingredients to fit your preferences or dietary needs.
  • Meal-prep friendly – Make a big batch and enjoy leftovers throughout the week.
  • Classic flavors in a new form – It’s a fun twist on the traditional shepherd’s pie but with the same delicious taste.

Ingredients

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(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ground beef or lamb
  • Onion
  • Garlic
  • Carrots
  • Peas
  • Corn
  • Beef broth
  • Tomato paste
  • Worcestershire sauce
  • Thyme
  • Rosemary
  • Potatoes
  • Milk
  • Butter
  • Salt and pepper

Directions

  1. In a large pot, cook the ground beef or lamb over medium heat until browned. Drain excess fat if necessary.
  2. Add the chopped onion and garlic, cooking until fragrant.
  3. Stir in the carrots, peas, and corn, then add the tomato paste, Worcestershire sauce, thyme, and rosemary.
  4. Pour in the beef broth and bring to a simmer. Let cook until the vegetables are tender.
  5. Meanwhile, boil the potatoes in a separate pot until fork-tender. Mash them with butter, milk, salt, and pepper until smooth.
  6. Stir the mashed potatoes into the soup for a creamy, thick consistency.
  7. Simmer for a few more minutes, then adjust seasoning to taste before serving.

Servings and Timing

  • Servings: 6
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes

Variations

  • Make it dairy-free – Use coconut milk or dairy-free butter in the mashed potatoes.
  • Vegetarian version – Swap the ground meat for lentils and use vegetable broth instead of beef broth.
  • Add more texture – Top each bowl with crispy fried onions or shredded cheese.
  • Spice it up – Add a dash of hot sauce or red pepper flakes for extra heat.
  • Lower carb option – Replace mashed potatoes with mashed cauliflower for a lighter version.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: This soup freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat, adding a splash of broth or milk if needed to restore the creamy texture.
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FAQs

How do I prevent the mashed potatoes from getting too thick in the soup?

If the soup thickens too much, add extra broth or milk while reheating to reach your desired consistency.

Can I use instant mashed potatoes?

Yes, instant mashed potatoes can be a convenient shortcut, but homemade mashed potatoes provide the best flavor.

What’s the best meat for Shepherd’s Pie Soup?

Ground lamb gives it a traditional flavor, but ground beef works well as a more accessible option.

Can I add cheese to this soup?

Absolutely! Stir in shredded cheddar or parmesan for extra richness.

Is this soup gluten-free?

Yes, as long as you use gluten-free Worcestershire sauce and ensure all other ingredients are gluten-free.

Can I make this soup in a slow cooker?

Yes! Brown the meat and onions first, then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3 hours.

What can I serve with Shepherd’s Pie Soup?

Crusty bread, garlic toast, or a side salad pair wonderfully with this hearty soup.

How can I make this soup creamier?

For extra creaminess, mix in some heavy cream or cream cheese before serving.

Can I use frozen vegetables?

Yes, frozen mixed vegetables work great and save time on chopping.

How do I make this soup lower in fat?

Use lean ground meat, reduce the butter, and swap whole milk for a lower-fat alternative.

Conclusion

Shepherd’s Pie Soup is a warm, comforting meal that combines all the best parts of classic shepherd’s pie in a convenient, one-pot dish. It’s perfect for busy weeknights, meal prepping, or simply enjoying a bowl of nostalgia. Try this easy recipe, and you’ll have a new family favorite!

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Here’s an article for Shepherd’s Pie Soup:

Shepherd’s Pie Soup

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Irish, British
  • Diet: Gluten Free
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Description

This cozy Shepherd’s Pie Soup takes all the hearty flavors of the classic dish and transforms them into a rich, comforting bowl of soup. Loaded with seasoned ground beef (or lamb), tender vegetables, and a creamy mashed potato topping, this recipe is perfect for chilly nights.

Ingredients

Units Scale

  • For the Soup:

    • 1 lb ground beef (or lamb for a traditional version)
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 2 medium carrots, diced
    • 2 celery stalks, diced
    • 1 cup frozen peas
    • 1 cup corn kernels (optional)
    • 4 cups beef broth
    • 1 cup water
    • 2 tbsp tomato paste
    • 1 tsp Worcestershire sauce
    • 1 tsp dried thyme
    • 1/2 tsp dried rosemary
    • 1/2 tsp salt (or to taste)
    • 1/4 tsp black pepper
    • 1 tbsp olive oil (for sautéing)
    • 2 tbsp flour (for thickening)
    • 1/2 cup heavy cream (or milk for a lighter version)

    For the Mashed Potato Topping:

    • 2 large russet potatoes, peeled and diced
    • 2 tbsp butter
    • 1/4 cup milk (or heavy cream)
    • 1/2 tsp salt
    • 1/4 tsp garlic powder (optional)
    • 1/4 cup shredded cheddar cheese (optional, for topping)

Instructions

  • Prepare the Mashed Potatoes:

    • Boil diced potatoes in salted water for about 10-12 minutes or until fork-tender.
    • Drain and mash with butter, milk, salt, and garlic powder (if using). Set aside.

  • Make the Soup Base:

    • In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 3-4 minutes until softened.
    • Add minced garlic and cook for another 30 seconds until fragrant.

  • Brown the Meat:

    • Add ground beef or lamb to the pot, breaking it up as it cooks. Cook until browned and no longer pink. Drain excess fat if needed.

  • Build the Flavor:

    • Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute to blend flavors.
    • Sprinkle flour over the mixture, stirring well to coat everything. Cook for another minute.

  • Simmer the Soup:

    • Pour in beef broth and water, stirring to combine. Bring to a simmer and let cook for 10 minutes, allowing flavors to meld.
    • Stir in frozen peas and corn, cooking for another 5 minutes.

  • Add the Creamy Touch:

    • Stir in the heavy cream (or milk) and let the soup heat through. Adjust seasoning if needed.

  • Serve & Garnish:

    • Ladle the soup into bowls and top with a spoonful of mashed potatoes.
    • Sprinkle with shredded cheddar cheese for extra flavor. Enjoy!

Notes

  • Make it gluten-free: Use a gluten-free thickener like cornstarch instead of flour.
  • For a richer soup: Use half-and-half or heavy cream instead of milk.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.

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