Shepherd’s Pie Soup

Why You’ll Love This Recipe

I love how this soup transforms the layered comfort of shepherd’s pie into a bowl of creamy goodness. It’s fast to put together, makes great use of leftovers (especially mashed potatoes), and delivers a stick-to-your-ribs kind of satisfaction. I can switch up the meat, use fresh or frozen veggies, and tweak the texture based on what I’m in the mood for. It’s an all-in-one meal that’s perfect for chilly evenings or lazy Sunday dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 lb ground beef or ground lamb

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 cup frozen peas

• 2 tablespoons tomato paste

• 4 cups beef broth

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and pepper to taste

• 1 1/2 cups mashed potatoes (prepared ahead or store-bought)

• 1/2 cup heavy cream (optional, for extra richness)

• Chopped parsley for garnish (optional)

Directions

1. I start by heating olive oil in a large soup pot over medium heat. I add the ground beef or lamb and cook until browned, breaking it apart as it cooks. If there’s too much fat, I drain it off.

2. I stir in the chopped onion and garlic, letting them soften for about 2–3 minutes.

3. Next, I add the diced carrots, celery, and tomato paste. I cook everything together for another 3–4 minutes to bring out the flavor.

4. I pour in the beef broth and stir in the Worcestershire sauce, thyme, rosemary, salt, and pepper.

5. I bring the soup to a gentle boil, then lower the heat and let it simmer for 15–20 minutes, or until the veggies are tender.

6. I stir in the peas and mashed potatoes, letting the potatoes thicken the soup and make it creamy.

7. If I want it extra rich, I add a splash of heavy cream and let it simmer for 5 more minutes.

8. I ladle the soup into bowls, garnish with chopped parsley, and serve it warm with crusty bread or a side salad.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 375 kcal per serving

Variations

• I swap in ground turkey or chicken when I want a lighter version.

• Sometimes I use sweet potatoes instead of regular mashed potatoes for a twist.

• I add corn or green beans if I want more vegetables.

• For a dairy-free option, I skip the cream and use mashed potatoes without butter.

• I’ve even topped the soup with a dollop of mashed potatoes right before serving, instead of mixing them in, for a more layered feel.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. It thickens as it sits, so when I reheat it, I usually add a splash of broth or water to loosen it up. It reheats well on the stove or in the microwave. This soup also freezes nicely—I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months.

FAQs

Can I use leftover mashed potatoes?

Yes, I actually prefer using leftovers—it saves time and gives the soup an even heartier feel.

What’s the best meat for this soup?

I use ground beef for a classic flavor, but ground lamb is more traditional and adds a richer, deeper taste.

Can I make this in a slow cooker?

Yes, I brown the meat and sauté the veggies first, then transfer everything (except the potatoes and cream) to a slow cooker and cook on low for 4–6 hours. I stir in the mashed potatoes and cream near the end.

How can I make it vegetarian?

I replace the meat with lentils or a plant-based ground substitute and use vegetable broth. It still comes out hearty and flavorful.

Is the heavy cream necessary?

Not at all. I skip it when I want something lighter, or stir in just a bit of milk for creaminess without the extra richness.

Conclusion

Shepherd’s Pie Soup is my answer to those nights when I want something that feels like a hug in a bowl. It brings all the classic comfort of shepherd’s pie into a hearty, spoonable form that’s rich with flavor and loaded with veggies. Whether I’m making it for the family or just myself, it’s always a soul-warming hit.