This rich and comforting Shepherd’s Pie Soup brings together the beloved flavors of traditional Shepherd’s Pie in a cozy, spoonable form. Imagine creamy mashed potatoes, savory ground beef, and tender vegetables, all nestled in a velvety, flavorful broth. This soup is perfect for chilly evenings, offering everything you love about Shepherd’s Pie in a convenient, one-pot meal the whole family will adore.

With every bite, you’ll experience the heartiness of mashed potatoes balanced by savory beef, softened onions, garlic, and the delicate sweetness of peas, carrots, and corn. Melting cheddar cheese swirls into the broth, adding creamy texture and a satisfying, rich finish. Whether you’re a Shepherd’s Pie fan or just looking for a warming new soup recipe, this will quickly become a go-to for cozy nights in.

Easy to prepare yet wonderfully indulgent, this Shepherd’s Pie Soup is perfect for making in large batches to feed a crowd or freezing for future meals. Dive into this soul-warming bowl of British-inspired goodness, and get ready to savor every spoonful!

Key Ingredients for Shepherd’s Pie Soup

Russet potatoes – The base for our creamy mashed potatoes; these starchy spuds provide body and texture.
Sour cream – Adds tang and creaminess to the mashed potatoes, making them ultra-smooth.
Ground beef – The hearty meat component; provides richness and depth in each spoonful.
Yellow onion – Sautéed for a hint of sweetness that balances the savory broth.
Garlic – A touch of fragrant warmth that enhances the soup’s overall flavor.
Salted butter – Adds richness to both the mashed potatoes and the broth.
Chicken broth – Forms the velvety soup base, allowing all the flavors to meld.
Half and half – Adds creaminess, bringing a silky texture to the soup.
Worcestershire sauce – A dash of umami that deepens the beefy flavor.
Italian seasoning, mustard powder, and ground sage – These herbs and spices add depth and complexity, giving the soup a distinct savory profile.
Frozen mixed vegetables – A colorful mix of peas, carrots, and corn for a pop of sweetness and texture.
Shredded cheddar cheese – Melts into the broth, adding a sharp, creamy finish.

How to Make Shepherd’s Pie Soup

In a large pot, brown the ground beef, breaking it up as it cooks. Once fully browned, drain excess fat and set the beef aside.
In another pot, cover cubed potatoes with water, add salt, and bring to a boil. Cook until fork-tender, drain, then mash with sour cream and a pat of butter. Set the mashed potatoes aside.
Using the beef pot, melt butter over medium heat and sauté the diced onion until soft, then add garlic and cook briefly.
Sprinkle flour over the onions and garlic, stirring constantly to create a roux. Slowly add chicken broth, scraping up any browned bits to maximize flavor.
Season the soup by adding Worcestershire sauce, Italian seasoning, mustard powder, and ground sage, then pour in the half and half. Bring the mixture to a gentle boil before reducing the heat.
Fold in the mashed potatoes, stirring to incorporate for a smooth, creamy base. Blend slightly if desired for an extra-velvety texture.
Add the cooked beef and frozen vegetables, allowing them to heat through.
Remove the soup from heat, then gradually stir in the shredded cheddar cheese until fully melted. Ladle into bowls and enjoy!

Recipe Tips for Perfect Shepherd’s Pie Soup

Blending Options: For a smoother texture, use an immersion blender on the soup after adding the mashed potatoes. This step is optional but enhances the soup’s creamy quality.
Cheese Temperature: Ensure the soup isn’t too hot when adding cheese, as high heat can cause it to separate. Stir gradually for the best melting result.
Consistency Adjustment: If the soup thickens too much, add extra broth to achieve your preferred consistency.
Make-Ahead: This soup is ideal for making ahead; the flavors meld beautifully over time. Reheat gently to avoid curdling the dairy.

Variations and Serving Suggestions

For a twist on this classic, try using ground lamb instead of beef for a more traditional Shepherd’s Pie flavor. You can also add a dash of hot sauce for a slight kick, or garnish with chopped fresh herbs like parsley or chives to brighten up the bowl. Serve with warm, crusty bread or garlic toast to soak up every drop of this luscious soup.

Storing and Reheating Shepherd’s Pie Soup

Leftover Shepherd’s Pie Soup can be stored in an airtight container in the refrigerator for up to three days. The soup tends to thicken as it sits, so when reheating, add a splash of broth or water to restore the creamy consistency. For longer storage, freeze in individual portions for up to three months; thaw overnight in the fridge and reheat gently on the stovetop or microwave, stirring occasionally for an even, smooth texture.

Shepherd’s Pie Soup Recipe

This rich and comforting Shepherd’s Pie Soup incorporates the classic elements of Shepherd’s Pie—creamy mashed potatoes, savory ground beef, and flavorful vegetables—all in a velvety broth that the whole family will adore.

Print Pin Rate

Course: Main Course

Cuisine: British

Keyword: Shepherd’s Pie Soup Recipe

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: cups

Ingredients

4 large russet potatoes approx. 2 lbs., peeled and cubed
¾ cup sour cream
¾ teaspoon salt divided
1 lb. ground beef 85% lean
1 yellow onion diced
3 cloves garlic minced
3 tablespoons salted butter divided
¼ cup all-purpose flour
4 cups chicken broth
2 cups half and half
¾ teaspoon Worcestershire sauce
2 teaspoons Italian seasoning
½ teaspoon mustard powder
¼ teaspoon ground sage
1 ½ cups mixed frozen vegetables such as peas, carrots, and corn
2 cups shredded cheddar cheese
Salt and pepper to taste

Instructions

Preparation: Shred the cheddar cheese from a block, measure out the sour cream and half and half, and set them aside to come to room temperature.
Cook the Beef: In a large pot, brown and crumble the ground beef over medium-high heat until fully cooked. Drain any excess fat, remove the beef from the pot, and set it aside.
Boil and Mash Potatoes: While the beef cooks, place the cubed potatoes in a stock pot, covering them with about an inch of water. Add ½ teaspoon of salt, then bring to a gentle boil. Cook for 10-15 minutes until the potatoes are very tender. Drain and mash them with 1 tablespoon of butter and the sour cream. Set the mashed potatoes aside.
Prepare the Broth: In the same pot used for the beef, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Thicken the Soup: Sprinkle in the flour and stir continuously for 1 minute, allowing the flour to cook. Gradually add the chicken broth, stirring well to incorporate. Use a spatula to scrape any browned bits from the pot’s bottom to enhance the flavor.
Season: Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half, stirring well. Bring the mixture to a gentle boil, then lower the heat to simmer.
Combine Potatoes: Add the mashed potatoes to the broth, stirring to blend. For an extra creamy consistency, use an immersion blender to puree until smooth, or blend in batches using a countertop blender.
Add Beef and Vegetables: Stir in the reserved ground beef and frozen vegetables, allowing them to heat through for about 5 minutes.
Incorporate Cheese: Remove the soup from the heat. Gradually add the shredded cheddar cheese, stirring gently to melt. Ensure the soup base is not overly hot, as high temperatures can cause the cheese to separate.
Serve: Taste and season with additional salt and pepper if needed. Ladle the soup into bowls and enjoy!

Notes

The soup will continue to thicken as it sits; thin with additional broth if desired.

Share this Recipe if You liked it:

Pinterest Facebook Messenger WhatsApp