This Delicious Shepherd’s Pie Soup is like all the comfort of a classic shepherd’s pie but in a warm, cozy bowl. It’s full of hearty ground beef, tender vegetables like carrots and peas, and a creamy mashed potato topping stirred right inside the soup. You get those familiar flavors with every spoonful, making it an easy and satisfying meal anytime you want that homestyle feeling without the fuss.
I love making this soup when I want something filling but not too heavy. It’s simple to throw together, and it feels like a little hug in a bowl. I usually add a sprinkle of cheese on top and some crusty bread on the side to soak up every last bit. It’s the kind of recipe that I come back to again and again because it’s reliable and always delicious.
If you’re looking for a meal that’s both cozy and easy, I highly recommend giving this shepherd’s pie soup a try. It’s perfect on chilly days or when you just want to curl up with something warm and tasty. Plus, it makes great leftovers, so it’s perfect for busy weeknights or lunch the next day.
Key Ingredients & Substitutions
Ground beef: This gives the soup its rich, meaty flavor. You can swap it for ground turkey or plant-based meat for a lighter or vegetarian option.
Potatoes: Mashed potatoes are key for that classic shepherd’s pie feel. Yukon Gold potatoes are great for creamy mash, but russets work well too.
Vegetables: Carrots and peas add sweetness and texture. You can also add corn or green beans if you like more variety.
Beef broth: It builds the soup’s flavor. Use low-sodium broth to control salt or vegetable broth for a vegetarian twist.
Herbs & Worcestershire sauce: Thyme and rosemary give that traditional aroma. Worcestershire adds depth, but soy sauce or tamari can be a good substitute.
How Do I Make the Mashed Potato Topping Creamy and Smooth?
Great mashed potatoes make this soup feel homemade and cozy. Here’s what I do:
- Boil potatoes whole or in large chunks for even cooking.
- Drain well so they don’t get watery.
- Mash with warm butter and milk or cream for richness and a smooth texture.
- Season with salt and pepper. Don’t skimp on seasoning—potatoes soak up flavors!
- If you want them extra fluffy, use a potato ricer or mash gently to avoid gluey potatoes.
This creamy topping stirred into the soup makes it feel like cozy shepherd’s pie in every bite.
Equipment You’ll Need
- Large Dutch oven or heavy pot – great for browning meat and simmering soup all in one pot.
- Medium pot – perfect for boiling potatoes separately without crowding the main pot.
- Potato masher or fork – helps you mash potatoes smoothly for that creamy topping.
- Wooden spoon or spatula – ideal for stirring the soup and breaking up ground beef.
- Ladle – makes serving the soup with mashed potatoes on top easy and neat.
Flavor Variations & Add-Ins
- Swap ground beef for ground lamb for a more traditional shepherd’s pie flavor.
- Add diced mushrooms for earthiness and extra texture—it pairs nicely with the beef.
- Use cheddar or Parmesan cheese stirred into the mashed potatoes for a cheesy twist.
- Mix in some corn or green beans with the peas to add more color and sweetness.
How to Make Delicious Shepherd’s Pie Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (plus extra sprigs for garnish)
- Salt and pepper, to taste
- 3 large potatoes, peeled and chopped
- 3 tablespoons butter
- ¼ cup milk or cream
- Fresh parsley or thyme, chopped, for garnish (optional)
Time Needed
This recipe takes about 40 minutes in total: 15 minutes to prep and cook the veggies and meat, 15 minutes to simmer the soup, and about 12-15 minutes to boil and mash the potatoes. It’s quick and rewarding!
Step-by-step Instructions:
1. Sauté the Aromatics and Ground Beef
Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, roughly 3–4 minutes. Stir in minced garlic and cook for another 30 seconds. Then add the ground beef, breaking it up with a spoon, and cook until browned, around 6–8 minutes. Drain excess fat if needed.
2. Add Vegetables and Seasonings
Mix in diced carrots, frozen peas, tomato paste, Worcestershire sauce, thyme, and rosemary. Cook all together for about 2–3 minutes so the flavors combine nicely.
3. Simmer the Soup
Pour in the beef broth and water. Stir everything well and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes until the veggies are tender and ready.
4. Prepare the Mashed Potato Topping
While the soup simmers, boil the chopped potatoes in a separate pot until tender (12–15 minutes). Drain, then mash with butter and milk or cream until creamy and smooth. Add salt and pepper to taste.
5. Serve
Ladle the soup into bowls, spoon dollops of mashed potatoes on top, and garnish with rosemary sprigs and chopped parsley or thyme if you like. Serve hot with crusty bread if you have some handy.
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen peas and carrots work perfectly in this soup. Just add them frozen directly into the pot during cooking—no need to thaw first.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup and mashed potatoes separately, then refrigerate both for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if needed to loosen the mashed potatoes before serving.
How Do I Store Leftovers?
Store leftover soup and mashed potatoes in airtight containers in the fridge for up to 3 days. For best texture, keep them separate and combine when reheating.
Can I Substitute Ground Beef with Other Meats?
Definitely! Ground turkey, chicken, or lamb are great alternatives. Just adjust cooking times as needed and season to suit the meat you choose.
