There is something truly comforting and soul-satisfying about a bowl of hearty soup that captures the essence of a beloved classic. If you’ve ever wished you could enjoy all the cozy flavors of shepherd’s pie in a warm, spoonable form, then you’re going to adore this Shepherd’s Pie Soup Recipe. It brilliantly transforms the rich layers of ground beef, creamy mashed potatoes, and veggies into a luscious, comforting soup that’s perfect year-round and sure to become a favorite quick fix whenever you need a taste of home.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the foundation to making a Shepherd’s Pie Soup Recipe that sings with flavor and texture. Each one plays a vital role, from creamy potatoes to savory seasonings, creating a bowl of cozy goodness that feels like a warm hug.
- Russet potatoes: These starchy potatoes mash perfectly creamy, giving the soup its signature velvety texture.
- Salt: Just enough to enhance all the natural flavors without overpowering the dish.
- Sour cream: Adds tanginess and rich creaminess to the mashed potatoes.
- Ground beef (85% lean): Provides hearty, meaty flavor and satisfying protein.
- Yellow onion: Brings a mild sweetness and depth when sautéed.
- Garlic: Infuses warmth and robust aroma.
- Salted butter: Used for sautéing, enriching the soup with a silky base.
- Flour: Helps to thicken the soup, giving it a luscious body.
- Chicken broth: The flavorful liquid that forms the perfect unifying broth.
- Half-and-half: Adds creamy smoothness without heaviness.
- Worcestershire sauce: Adds a subtle tangy, savory complexity.
- Italian seasoning: A blend of herbs that lift the flavor profile beautifully.
- Mustard powder: Gives a gentle, piquant warmth.
- Ground sage: Offers an earthy, aromatic note that complements the beef.
- Shredded cheddar cheese: Melts on top for a gooey, cheesy crown.
- Mixed frozen vegetables: Adds color, nutrition, and fresh garden flavors.
How to Make Shepherd’s Pie Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling and cubing your russet potatoes, then boil them in salted water until they’re meltingly tender, about 15 minutes. This is your creamy base, so getting them just right ensures every spoonful has that dreamy, smooth feel.
Step 2: Mash the Potatoes
Drain the potatoes thoroughly and mash them together with salt and sour cream. The sour cream adds such a luscious tang that beautifully balances the richness ahead—set this aside and let it rest while the rest of the soup comes together.
Step 3: Sauté the Aromatics
In a large pot over medium heat, melt the salted butter, then toss in your diced yellow onion. Let it cook gently until translucent, about 5 minutes, releasing its sweet notes. Add minced garlic next and cook for another minute until fragrant; this little step builds a flavorful foundation.
Step 4: Brown the Ground Beef and Thicken
Add the ground beef to the pot and cook, stirring until it’s nicely browned—this will take about 7 minutes. Once browned, sprinkle the flour evenly over the beef and stir well. The flour is key for creating that inviting thickness reminiscent of classic shepherd’s pie gravy.
Step 5: Build the Soup
Slowly pour in your chicken broth while stirring to avoid lumps, then mix in the half-and-half. Add Worcestershire sauce, Italian seasoning, mustard powder, ground sage, and your mixed frozen vegetables. Season with salt and pepper to taste. This combination simmers into a rich, comforting medley of flavors and textures.
Step 6: Combine and Simmer
Gently fold in your prepared mashed potatoes until combined with the broth and beef mixture. Let your soup simmer on low for about 10 minutes, allowing all those flavors to harmonize and the soup to thicken into something truly special.
Step 7: Serve and Melt the Cheese
Ladle your Shepherd’s Pie Soup Recipe into bowls and sprinkle generously with shredded cheddar cheese. The heat from the soup will melt the cheese into delicious ribbons—each bite bursting with familiar comfort and cheesy goodness.
How to Serve Shepherd’s Pie Soup Recipe
Garnishes
Complement the hearty soup with a sprinkle of fresh chopped parsley or chives to add a pop of bright color and a hint of freshness. If you’re feeling indulgent, add a dollop of extra sour cream on top for creamy swirls that contrast the savory broth.
Side Dishes
A crusty baguette or warm garlic bread pairs wonderfully, perfect for dipping into the rich soup. A simple green salad with a light vinaigrette can refresh the palate alongside this decadent dish, balancing richness with crispness.
Creative Ways to Present
For a cozy family dinner, serve the soup in oversized mugs for an inviting, casual meal. If entertaining guests, dish it out in small appetizer cups topped with melting cheese and finely chopped herbs for a fun party snack that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Shepherd’s Pie Soup Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for 3 to 4 days, making it a perfect option for a warming lunch or dinner during the week.
Freezing
This soup freezes beautifully—just let it cool completely before transferring to freezer-safe containers or bags. It can keep for up to 3 months and still maintain that comforting flavor and creamy texture once reheated.
Reheating
Warm leftovers gently over medium-low heat, stirring occasionally. If the soup thickens too much, simply add a splash of broth or milk to loosen it back up. The shredded cheddar cheese topping can be added fresh each time for maximum melty goodness.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well if you want a leaner alternative, though the flavor will be a bit lighter. Just brown it the same way, and the seasonings will keep it deliciously savory.
Is there a vegetarian version of this Shepherd’s Pie Soup Recipe?
Yes! Swap the ground beef for hearty lentils or textured vegetable protein and use vegetable broth instead of chicken broth for a satisfying vegetarian twist without sacrificing flavor.
Can I make this soup in a slow cooker?
You can, but be sure to cook the potatoes separately and mash them before adding. Brown the beef and sauté onion and garlic ahead of time too. Combine everything in the slow cooker and cook on low for 4 to 6 hours.
What can I use instead of half-and-half?
You can substitute half-and-half with equal parts milk and heavy cream or simply use whole milk for a lighter option. Keep in mind this may slightly change the richness of your soup.
How spicy is the Shepherd’s Pie Soup Recipe?
This recipe leans toward savory and mild, with warming herbs and gentle seasonings. If you prefer a bit of heat, adding a pinch of red pepper flakes or a dash of hot sauce can bring a nice kick.
Final Thoughts
Every spoonful of this Shepherd’s Pie Soup Recipe is like a cozy, heartwarming story told through rich, creamy flavors and hearty ingredients. Whether it’s a chilly night or you simply crave the classic comfort of shepherd’s pie in a new way, this soup is a total winner. Give it a go and watch it become one of your most requested dishes—it really is that good!
Print
Shepherd’s Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Shepherd’s Pie Soup is a comforting and hearty dish that combines all the classic flavors of a traditional shepherd’s pie into a creamy, savory soup. Featuring tender mashed potatoes, seasoned ground beef, mixed vegetables, and melted cheddar cheese, this recipe is perfect for a cozy weeknight meal that’s both satisfying and easy to prepare.
Ingredients
Potato Mash
- 4 large russet potatoes (2 lbs.)
- ¾ teaspoon salt
- ¾ cup sour cream
Soup
- 1 lb. ground beef (85% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter
- ¼ cup 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
- 2 cups shredded cheddar cheese
- 1½ cups mixed frozen vegetables
- Salt and pepper, to taste
Instructions
- Boil Potatoes: Cube the russet potatoes and place them in boiling salted water. Cook until the potatoes are tender, about 15 minutes. Drain well.
- Mash Potatoes: Mash the drained potatoes with ¾ teaspoon salt and sour cream until smooth. Set aside to be folded into the soup later.
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and sauté until translucent, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook Ground Beef: Add the ground beef to the pot and cook until browned, about 7 minutes, breaking it up as it cooks. Sprinkle flour evenly over the mixture and stir well to combine, creating a roux base for thickening.
- Add Liquids and Seasonings: Gradually pour in the chicken broth while stirring to avoid lumps. Mix in the half-and-half for creaminess. Stir in Worcestershire sauce, Italian seasoning, mustard powder, ground sage, and salt and pepper to taste. Add the mixed frozen vegetables and combine thoroughly.
- Combine with Mashed Potatoes and Simmer: Gently fold the prepared mashed potatoes into the soup mixture until well combined. Reduce heat to low and let the soup simmer for about 10 minutes, allowing flavors to meld and soup to thicken.
- Serve: Ladle the Shepherd’s Pie Soup into bowls and top each serving with shredded cheddar cheese while hot. Serve immediately for a hearty and comforting meal.
Notes
- You can substitute ground turkey or lamb for ground beef for a different flavor profile.
- For a thicker soup, use less half-and-half or add more flour when browning the meat.
- Feel free to add additional vegetables such as peas or corn based on preference.
- To make the dish gluten-free, substitute the flour with a gluten-free alternative like cornstarch or rice flour.
- This soup reheats well and can be stored in the fridge for up to 3 days.
