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.

Shepherd's Pie Soup Recipe

Description

Shepherd’s Pie Soup transforms the classic comfort food into a hearty, creamy soup loaded with tender potatoes, ground beef (or lamb), sweet carrots, peas, and aromatic herbs. Topped with a rich, cheesy mashed potato blend, this one-pot wonder offers all the savory flavors of shepherd’s pie in a cozy, easy-to-make soup perfect for weeknight dinners.

Ingredients

Units Scale

Main 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

Mashed Potato Mixture

1 1/2 pounds potatoes, peeled and diced
2 tablespoons butter
1/3 cup sour cream

Optional / Toppings

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)

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Instructions

Cook the Mashed Potatoes: Place half the potatoes (1 1/2 pounds, peeled and diced) in a pot. Cover them with water, bring to a boil, and cook until tender, about 15–20 minutes.
Brown the Meat and Vegetables: While the potatoes boil, cook the ground beef (or lamb), onions, and carrots in a large saucepan over medium-high heat. Break the meat apart and stir frequently, cooking until the meat is browned and cooked through. Drain any excess grease.
Add Garlic and Tomato Paste: Add the chopped garlic and tomato paste to the meat mixture. Sauté for about one minute, until fragrant, stirring constantly to prevent burning.
Simmer the Soup Base: Add half of the broth, the remaining diced potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves to the saucepan. Bring to a boil, then reduce the heat and simmer until the diced potatoes are tender, about 15–20 minutes.
Prepare the Mashed Potatoes: Once the boiling potatoes (from step 1) are tender, drain them. Puree or mash them thoroughly with butter, sour cream, and the remaining broth until smooth and creamy.
Combine Mashed Potatoes with Soup: Mix the mashed potato mixture into the simmering soup, stirring until well combined and the soup is thick and creamy.
Add Cheese and Peas: Once the soup is heated and the potatoes in the soup are tender, stir in the shredded cheddar cheese until melted, about 2 minutes. Then add the peas, heating through for another 2 minutes.
Season and Serve: Season the soup with salt and pepper to taste. Remove the bay leaves and serve hot, optionally garnished with extra cheese or herbs.

Notes

There are a total of 3 pounds of potatoes split between mashed and cubed for best texture.
For extra flavor and nutrition, try adding 1 cup diced celery with the carrots and onions.
Stir in 1 cup of corn along with the peas for added sweetness and variety.
Use lamb instead of beef for a more traditional Shepherd’s Pie taste.
The soup thickens as it cools due to the mashed potatoes; reheat gently with extra broth if desired.

Nutrition

Serving Size: 1/6 of recipe
Calories: 504
Sugar: 8g
Sodium: 529mg
Fat: 30g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 7g
Protein: 28g
Cholesterol: 94mg