Shepherd's Pie Soup Recipe

Name: Shepherd's Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 1 1/2 pounds potatoes, peeled and diced; 1 pound ground beef (or lamb); 1 cup onion, diced; 1 cup carrots, diced; 2 cloves garlic, chopped; 2 tablespoons tomato paste; 4 cups chicken broth (or beef broth), divided; 1 tablespoon Worcestershire sauce; 1 teaspoon rosemary; 1 teaspoon thyme; 2 bay leaves; 1 cup frozen peas; salt and pepper, to taste; 1 1/2 pounds potatoes, peeled and diced; 2 tablespoons butter; 1/3 cup sour cream; 1 cup aged white cheddar cheese, shredded; 1 cup diced celery (optional, add with the onions and carrots); 1 cup corn (optional, add with the peas)

This hearty Shepherd’s Pie Soup transforms the classic comfort dish into a warming, spoonable delight that’s perfect for chilly evenings. Combining tender potatoes, savory ground meat, and colorful vegetables in a rich broth, this soup delivers all the familiar flavors of traditional shepherd’s pie but in a satisfying soup format that comes together in just 45 minutes – making it an ideal solution for busy weeknights when you’re craving something substantial and comforting.

Why You’ll Love This Recipe

Comfort Food Reimagined: All the hearty flavors of traditional shepherd’s pie but in a convenient soup form that’s easier to prepare.
Family Friendly: This soup is a crowd-pleaser that even picky eaters will enjoy. The familiar flavors come together in a new and exciting way.
One-Pot Wonder: Once the potatoes are handled, everything comes together in a single pot, minimizing cleanup and maximizing flavor development.
Versatile: Works beautifully with either beef or lamb, and you can easily customize the vegetables based on what you have on hand.

Ingredients You’ll Need

Potatoes: The star of the show in two forms – half puréed to create a creamy base, half diced for hearty texture. They’re what makes this truly reminiscent of shepherd’s pie.
Ground Beef/Lamb: Traditional shepherd’s pie uses lamb, but beef works wonderfully too. This provides protein and richness to the soup.
Onions and Carrots: These aromatics create the flavor foundation. They add sweetness and depth to balance the savory elements.
Garlic: Adds pungent depth that enhances all the other flavors in the soup.
Tomato Paste: A concentrated punch of umami and slight acidity that rounds out the flavor profile.
Chicken or Beef Broth: The liquid base that ties everything together. Beef broth will give a richer flavor if you have it on hand.
Worcestershire Sauce: That secret ingredient that adds complex tanginess and depth to the soup.
Herbs: Rosemary and thyme bring those classic shepherd’s pie aromatics that make the soup instantly recognizable.
Bay Leaves: These subtle flavor-builders work quietly in the background to add complexity.
Butter and Sour Cream: Transform the puréed potatoes into a creamy, luxurious element that makes the soup special.
White Cheddar Cheese: Adds a sharp, tangy richness that melts beautifully into the soup.
Frozen Peas: Bright green pops of sweetness added at the end to maintain their color and texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Shepherd’s Pie Soup

Replace the meat with 2 cups of chopped mushrooms and 1 cup of cooked lentils for a hearty vegetarian version that doesn’t sacrifice flavor or texture.

Loaded Shepherd’s Pie Soup

Add bacon bits, extra cheese, and a dollop of sour cream on top for a decadent “loaded” version that’s perfect for special occasions.

Root Vegetable Shepherd’s Pie Soup

Incorporate diced parsnips, turnips, or rutabaga along with the carrots for an earthier flavor profile that celebrates seasonal root vegetables.

Guinness Shepherd’s Pie Soup

Substitute 1 cup of the broth with Guinness beer for a deeper, maltier flavor that pairs beautifully with lamb especially.

How to Make Shepherd’s Pie Soup

Step 1: Prepare the Mashed Potato Component

Place half of the potatoes (1.5 pounds) in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Once done, drain thoroughly and set aside for puréeing later.

Step 2: Create the Savory Base

While the first batch of potatoes cooks, brown the ground beef or lamb in a large saucepan over medium-high heat. Add the diced onions and carrots, cooking until the meat is no longer pink and the vegetables begin to soften. Drain any excess fat to keep the soup from becoming greasy.

Step 3: Build the Flavor

Add the chopped garlic and tomato paste to the meat mixture, stirring constantly for about 60 seconds until fragrant. This quick sauté releases the aromatics and caramelizes the tomato paste slightly, developing deeper flavors.

Step 4: Create the Soup Base

Pour in half of the broth and add the remaining 1.5 pounds of diced potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring everything to a gentle boil, then reduce to a simmer. Cook until the diced potatoes are tender but still hold their shape, approximately 15-20 minutes.

Step 5: Prepare the Potato Purée

While the soup simmers, return to the boiled potatoes from step 1. Purée them with the butter, sour cream, and remaining broth until smooth and creamy. This creates the signature shepherd’s pie element that will thicken and enrich the soup.

Step 6: Combine and Finish

When the diced potatoes in the soup are tender, stir in the potato purée mixture until fully incorporated. Add the shredded cheddar cheese and stir until melted completely. Finally, add the frozen peas and cook just until they’re heated through and bright green, about 2 minutes.

Step 7: Season and Serve

Remove the bay leaves, then taste and adjust the seasoning with salt and pepper. Ladle the hot soup into bowls and serve immediately for the best texture and flavor.

Pro Tips for Making the Recipe

Potato Strategy: Choose starchy potatoes like Russets for the mashed component and waxy potatoes like Yukon Golds for the diced component for ideal textures.
Layered Seasoning: Season lightly at each stage rather than all at once at the end for more developed flavor.
Cheese Matters: Aged white cheddar adds sharpness and character, but feel free to experiment with other melting cheeses like Gruyère or Fontina.
Thickening Control: If the soup becomes too thick after adding the potato purée, thin it with additional warm broth until you reach your desired consistency.
Herb Variations: Fresh herbs will provide brighter flavor if you have them, but use 1/3 the amount called for if substituting fresh for dried.

How to Serve

Perfect Pairings

This soup is substantial enough to be a complete meal, but it pairs beautifully with a crusty bread loaf or simple dinner rolls for dipping.

Garnish Options

Elevate your presentation with a sprinkle of fresh chives, a dollop of sour cream, additional shredded cheese, or even some crispy fried onions for textural contrast.

Make It a Feast

For heartier appetites or special occasions, serve smaller portions as a starter before a roast or alongside a simple green salad dressed with vinaigrette to cut through the richness.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually improve as they meld together overnight.

Freezing

Freeze portions in airtight containers for up to 3 months. The texture of the potatoes may change slightly, but the flavor remains delicious. Leave about an inch of space at the top of containers as the soup will expand when frozen.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth if needed to reach desired consistency, as the soup will likely thicken upon standing.

FAQs

Why are there two different preparations for the potatoes in this recipe?

The dual approach to potatoes gives this soup its distinctive shepherd’s pie character. The puréed potatoes create a creamy, thickened base reminiscent of the traditional topping, while the diced potatoes provide hearty texture and substance that you’d find in the filling of a classic shepherd’s pie.

Can I make this soup ahead for a dinner party?

Absolutely! This soup actually improves with time as the flavors meld. Make it a day ahead, stopping before adding the peas. Refrigerate overnight, then reheat gently and add the peas just before serving. You may need to add a bit more broth when reheating as the soup will thicken in the refrigerator.

I don’t have Worcestershire sauce. Is there a substitute?

If you’re out of Worcestershire sauce, you can substitute a combination of 1 teaspoon soy sauce, a dash of hot sauce, and 1/4 teaspoon brown sugar. This won’t perfectly replicate the flavor, but it will add similar depth and complexity to your soup.

Can I use ground turkey instead of beef or lamb?

Definitely! Ground turkey is a leaner option that works well in this recipe. Since it has less fat and flavor than beef or lamb, consider adding an extra tablespoon of Worcestershire sauce and perhaps a teaspoon of beef bouillon to enhance the savory qualities of the soup.

Final Thoughts

This Shepherd’s Pie Soup brings together the best elements of a beloved comfort food classic in a convenient, spoonable form. It’s the perfect compromise between tradition and innovation – familiar enough to satisfy cravings but fresh enough to feel special. Whether you’re feeding a family on a busy weeknight or looking for a crowd-pleasing option for casual entertaining, this soup delivers warmth, satisfaction, and flavor in every bowl. Give it a try the next time you’re craving comfort food with a twist!