Shepherd’s Pie Soup brings all the classic flavors of traditional shepherd’s pie into one thick, creamy bowl of pure comfort. This cozy recipe blends seasoned ground beef, tender vegetables, rich gravy notes, and mashed potatoes directly into the broth. As a result, you get a satisfying comfort food soup that tastes like a full meal in every spoonful. If you crave a warm, filling dinner for chilly evenings, this hearty and savory soup delivers everything you love about the original dish in an easy, spoonable form.

Story

I have always loved shepherd’s pie, especially during cold weather when I want something rich and filling. However, sometimes I prefer a bowl and spoon over a casserole dish. That’s exactly how Shepherd’s Pie Soup became a regular in my kitchen. Instead of layering mashed potatoes over meat, I stir them directly into the broth. Because of that, Shepherd’s Pie Soup turns thick, creamy, and incredibly satisfying.

This recipe captures all the flavors of the classic pie—ground beef, onions, carrots, peas, rosemary, thyme, Worcestershire sauce, and tomato paste—yet it feels lighter and more comforting in soup form. Think of it as a deconstructed shepherds pie, where every bite blends creamy potatoes with savory beef. Moreover, Shepherd’s Pie Soup gives you both mashed and diced potatoes for texture. The result? A rich, hearty meat potato soup that tastes homemade and deeply satisfying.

Ingredients

3 pounds potatoes, peeled and divided (1½ pounds for mashed, 1½ pounds 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 dried rosemary
1 teaspoon dried thyme
2 bay leaves
2 tablespoons butter
1/3 cup sour cream
1 cup aged white cheddar cheese, shredded (optional)
1 cup frozen peas
Salt and pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

First, place half of the diced potatoes in a large pot and cover them with water. Bring them to a boil and cook for 15 to 20 minutes until fork-tender. While they cook, dice the remaining potatoes, chop the onion and carrots, and mince the garlic. Measure the seasonings so everything stays within reach once you start cooking.

After the boiling potatoes turn tender, drain them thoroughly. Then mash them with butter and sour cream until smooth. Gradually stir in half of the broth to create a creamy mashed potato mixture. Set it aside.

Cooking Instructions

Meanwhile, heat a large soup pot over medium-high heat. Add the ground beef, onions, and carrots. Break the meat apart as it cooks. Continue until the beef browns completely, then drain excess grease.

Next, stir in the garlic and tomato paste. Cook for about one minute until fragrant. Then add the remaining broth, diced potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring the mixture to a boil. After that, reduce the heat and simmer for 15 to 20 minutes until the diced potatoes become tender.

Once tender, stir the mashed potato mixture into the soup. This step transforms the broth into a thick, creamy base. Then add the shredded cheddar and let it melt completely. Finally, stir in the peas and cook for two more minutes. Season with salt and pepper to taste before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip draining the cooked beef, or the soup may taste greasy. Also, avoid overcooking the diced potatoes, because they can become mushy. In addition, stir the mashed potatoes in gradually to prevent lumps. Finally, taste before adding extra salt since broth and cheese already contain sodium.

Pro Tips for Better Flavor

For deeper flavor, use beef broth instead of chicken broth. You can also add diced celery with the onions and carrots for more texture. If you want subtle sweetness, stir in a cup of corn along with the peas. Fresh rosemary and thyme create brighter flavor, although dried herbs work well too. Because this is a savory beef soup, layering seasoning carefully builds richness in every bite.

Serving and Storage

How to Serve

Serve Shepherd’s Pie Soup hot with crusty bread or warm dinner rolls. A simple green salad balances the richness nicely. This comfort food soup also pairs beautifully with roasted vegetables for a complete meal.

How to Store Leftovers

Allow the soup to cool completely before storing. Refrigerate in an airtight container for up to four days. When reheating, add a splash of broth or milk to loosen the texture since the potatoes will thicken the soup further. You can also freeze it for up to two months, though stir well after thawing to restore creaminess.

Conclusion

Shepherd’s Pie Soup transforms a beloved casserole into a cozy, satisfying bowl of comfort. With creamy mashed potatoes blended into the broth and hearty beef simmered with vegetables and herbs, this recipe delivers rich flavor and filling texture. Whether you call it a deconstructed shepherds pie or your new favorite hearty meat potato soup, one thing stays certain: this dish warms you from the inside out.

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Frequently Asked Questions

Can I use lamb instead of beef?

Yes, you can substitute ground lamb for beef to create a more traditional shepherd’s pie flavor. Lamb adds slightly richer depth while keeping the soup hearty and balanced.

Can I make this soup ahead of time?

Absolutely. Shepherd’s Pie Soup tastes even better the next day because the flavors continue to develop. Just reheat gently and add extra broth if needed.

Can I make it gluten free?

Yes. This recipe contains no flour or gluten ingredients, so it works naturally as a gluten-free meal when you confirm your broth and Worcestershire sauce are gluten free.