Shepherd’s Pie Soup is a delicious and hearty dish that combines the comforting flavors of a classic Shepherd’s Pie with the convenience of a warm, hearty soup.
It’s the perfect cold-weather meal, featuring savory ground beef, a medley of vegetables, flavorful broth, and creamy mashed potatoes on top.
This recipe is a wonderful twist on the traditional British Shepherd’s Pie, offering all the rich and satisfying tastes in a bowl.
Whether you’re looking for a family-friendly dinner or a cozy meal to serve on a chilly night, this Shepherd’s Pie Soup will hit the spot.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional)
Instructions
Step 1: In a large pot, heat the olive oil over medium heat. Add the ground beef, cook until browned, then set aside.
Step 2: Add diced onion, carrots, and celery to the pot. Cook until softened, then add garlic and tomato paste.
Stir and cook for 2–3 minutes.
Step 3: Pour in beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
Simmer covered for 15–20 minutes until vegetables are tender.
Step 4: Meanwhile, boil the potatoes until tender. Drain and mash with milk and butter, then season with salt and pepper.
Step 5: Add frozen peas and corn to the soup, cooking for 5 minutes. Remove the bay leaf.
Step 6: Serve the soup in bowls topped with mashed potatoes and sprinkle with cheddar cheese if desired.
Frequently Asked Questions (FAQs)
1. Can I make this recipe ahead of time?
Yes! You can make the soup ahead and store it in the refrigerator for up to 3 days.
The mashed potatoes should be stored separately to keep them from getting soggy.
2. Can I freeze Shepherd’s Pie Soup?
Yes, the soup (without the mashed potatoes) freezes well. Freeze it in an airtight container for up to 3 months.
Reheat on the stove and prepare fresh mashed potatoes when serving.
3. Can I use instant mashed potatoes?
Yes, instant mashed potatoes can be used as a quick substitute.
Just prepare them according to the package instructions and top your soup as usual.
4. What other meats can I use besides ground beef?
You can use ground chicken, turkey, or lamb to change the flavor profile of the soup.
Ground lamb would give it a more traditional Shepherd’s Pie taste, while ground turkey offers a leaner alternative.
Shepherd’s Pie Soup
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 clove garlic minced
- 3 tbsp tomato paste
- 4 cup beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 4 medium potatoes peeled and cubed
- 1/2 cup milk
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese optional
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground beef, cook until browned, then set aside.
- Add diced onion, carrots, and celery to the pot. Cook until softened, then add garlic and tomato paste. Stir and cook for 2–3 minutes.
- Pour in beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Simmer covered for 15–20 minutes until vegetables are tender.
- Meanwhile, boil the potatoes until tender. Drain and mash with milk and butter, then season with salt and pepper.
- Add frozen peas and corn to the soup, cooking for 5 minutes. Remove the bay leaf.
- Serve the soup in bowls topped with mashed potatoes and sprinkle with cheddar cheese if desired.
