If you’re a fan of hearty, comforting meals, then this Shepherd’s Pie Soup recipe is perfect for you. This dish combines the beloved flavors of a traditional Shepherd’s Pie with the warmth and ease of a soup, making it a great choice for a cozy dinner at home. Whether you’re a seasoned chef or just starting in the kitchen, this recipe is easy to follow and promises a satisfying meal. Read on to discover how to make this delicious soup that’s sure to become a family favorite!

What is Shepherd’s Pie Soup?
Shepherd’s Pie Soup is a comforting and flavorful dish that takes inspiration from the traditional Shepherd’s Pie, a classic British casserole made with minced meat and topped with mashed potatoes. In this soup version, all the classic components are there—ground beef, hearty vegetables, and creamy mashed potatoes—but they’re transformed into a rich, satisfying soup that’s perfect for a cold day. The addition of chicken broth and half-and-half makes the soup both creamy and flavorful, while a blend of spices adds depth to the dish.
Ingredients List for Shepherd’s Pie Soup
To create this delicious Shepherd’s Pie Soup, you’ll need the following ingredients:
Main Ingredients:
- 4 large russet potatoes (about 2 lbs.): These will be used to create the creamy mashed potato topping that’s iconic in Shepherd’s Pie.
- ¾ teaspoon salt: Essential for seasoning both the potatoes and the soup base.
- ¾ cup sour cream: Adds a tangy creaminess to the mashed potatoes.
- 1 lb. ground beef, 85% lean: The base of the soup, providing a rich, meaty flavor.
- 1 yellow onion, diced: Adds sweetness and depth to the soup.
- 3 cloves garlic, minced: For a fragrant, savory flavor.
- 3 Tablespoons salted butter, separated: Adds richness and flavor to both the mashed potatoes and the soup base.
- ¼ cup flour: Helps thicken the soup to give it a hearty consistency.
- 4 cups chicken broth: The liquid base for the soup, providing depth and flavor.
- 2 cups half and half: For a creamy, rich texture.
- ¾ teaspoon Worcestershire sauce: Adds a savory, umami flavor to the soup.
- 2 teaspoons Italian seasoning: A blend of herbs that enhances the overall flavor.
- ½ teaspoon mustard powder: Adds a subtle tanginess and complexity to the dish.
- ¼ teaspoon ground sage: For a warm, earthy note.
- 2 cups shredded cheddar cheese: Melts into the soup, adding a creamy, cheesy flavor.
- 1 ½ cups mixed frozen vegetables: A mix of peas, carrots, and corn adds color and nutrition to the soup.
- Salt and pepper, to taste: To season the soup to your liking.
Substitutions and Variations
There’s plenty of room for customization in this Shepherd’s Pie Soup recipe. Here are some substitution ideas and variations to suit your preferences or dietary needs:
- Meat Variations:
If you’re not a fan of ground beef, you can easily substitute it with ground turkey, lamb, or chicken. Each of these options will bring a slightly different flavor to the dish but will still result in a delicious soup. - Vegetarian Option:
To make this soup vegetarian, simply omit the ground beef and replace the chicken broth with vegetable broth. You can add extra vegetables like mushrooms, zucchini, or lentils to make the soup heartier. - Dairy-Free Option:
For those who are lactose intolerant or prefer a dairy-free diet, you can substitute the sour cream with a dairy-free alternative like coconut cream or a plant-based sour cream. Use a dairy-free butter and opt for a non-dairy milk like almond or oat milk instead of half-and-half. - Gluten-Free Option:
To make this soup gluten-free, replace the flour with a gluten-free flour blend or cornstarch. Ensure that all other ingredients, especially the Worcestershire sauce, are gluten-free. - Extra Cheese:
If you’re a cheese lover, feel free to add extra cheddar cheese to the soup, or try adding a sprinkle of Parmesan on top before serving. - Spice It Up:
For those who like a bit of heat, consider adding a pinch of red pepper flakes or a splash of hot sauce to the soup.
Step-by-Step Cooking Instructions
Let’s break down the process of making Shepherd’s Pie Soup step by step.

- Prepare the Mashed Potatoes:
- Peel and dice the russet potatoes into evenly sized chunks.
- Place them in a large pot and cover with cold water. Add ¾ teaspoon of salt to the water.
- Bring the water to a boil, then reduce the heat and simmer the potatoes until they are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add 2 tablespoons of butter and the sour cream to the potatoes. Mash until smooth and creamy. Set aside.
- Cook the Beef:
- In a large soup pot, cook the ground beef over medium heat until browned, breaking it up into small pieces as it cooks.
- Once browned, drain any excess fat and remove the beef from the pot. Set aside.
- Sauté the Vegetables:
- In the same pot, add 1 tablespoon of butter, followed by the diced onion and minced garlic.
- Sauté until the onion is softened and translucent, about 5 minutes.
- Make the Soup Base:
- Sprinkle the flour over the onions and garlic, stirring to coat them evenly.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Add the half-and-half, Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Stir well to combine.
- Combine and Simmer:
- Return the cooked ground beef to the pot, along with the mixed frozen vegetables.
- Stir in the shredded cheddar cheese, allowing it to melt into the soup.
- Simmer the soup over low heat for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Finish with Mashed Potatoes:
- Just before serving, spoon a dollop of the prepared mashed potatoes into each bowl.
- Ladle the soup over the mashed potatoes, allowing them to mix slightly.
Common Mistakes to Avoid
When making Shepherd’s Pie Soup, it’s important to avoid some common pitfalls:
- Overcooking the Potatoes:
Overcooked potatoes can become waterlogged and make your mashed potatoes runny. Be sure to check them regularly and drain as soon as they’re tender. - Lumpy Soup:
Adding the flour gradually and stirring constantly helps prevent lumps from forming in the soup. If you do notice lumps, whisk vigorously to smooth them out. - Undercooking the Vegetables:
Since the mixed vegetables are frozen, they don’t need much cooking time. However, make sure they are heated through to avoid a cold bite in your soup. - Overcrowding the Pot:
If your pot is too small, the soup may not cook evenly. Use a large enough pot to allow for thorough stirring and even heat distribution.
Serving and Presentation Tips
How to Serve Shepherd’s Pie Soup:
Shepherd’s Pie Soup is best served hot, with a generous spoonful of mashed potatoes in each bowl. You can also serve it with a side of crusty bread or a green salad for a complete meal.
Presentation Ideas for Shepherd’s Pie Soup:
For a restaurant-style presentation, top each bowl with a sprinkle of fresh parsley or chives. A few shavings of Parmesan cheese or a drizzle of cream can also elevate the presentation. Serve the soup in rustic bowls to emphasize the comfort food appeal.
Shepherd’s Pie Soup Recipe Tips
- Make Ahead: This soup can be made a day in advance and reheated before serving. The flavors will continue to develop, making it even more delicious the next day.
- Freezing: Shepherd’s Pie Soup freezes well. Allow it to cool completely, then store in an airtight container in the freezer for up to three months. Thaw in the refrigerator overnight and reheat on the stove.
- Adjusting Consistency: If the soup becomes too thick upon standing, add a bit more broth or half-and-half to reach your desired consistency.
Frequently Asked Questions (FAQs)
Q: Can I use sweet potatoes instead of russet potatoes?
A: Yes, sweet potatoes can be used for a different flavor profile. They’ll add a subtle sweetness to the dish, which pairs nicely with the savory soup.
Q: What’s the best way to reheat leftovers?
A: Reheat Shepherd’s Pie Soup gently on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave it in individual portions.
Q: Can I make this soup in a slow cooker?
A: Yes, after browning the beef and sautéing the onions and garlic, you can transfer everything to a slow cooker. Cook on low for 4-6 hours, adding the mashed potatoes just before serving.
Q: How can I make this recipe healthier?
A: Use lean ground beef or turkey, substitute Greek yogurt for sour cream, and add extra vegetables to increase the nutritional value.
Q: What type of cheese works best for this soup?
A: Sharp cheddar is recommended for its robust flavor, but you can experiment with other cheeses like Gruyère or mozzarella for different tastes.
Conclusion
Shepherd’s Pie Soup is a delightful fusion of two comfort food favorites, bringing together the creamy, hearty elements of Shepherd’s Pie in a cozy soup form. This recipe is easy to customize, allowing you to tailor it to your taste preferences or dietary needs. Whether you’re serving it for a family dinner or saving leftovers for a busy weeknight, this soup is sure to warm you up and leave you satisfied. Try it out today, and enjoy the comforting flavors of this delicious dish!
PrintShepherd’s Pie Soup Recipe
Shepherd’s Pie Soup is a comforting and hearty meal perfect for chilly nights. This soup combines ground beef, tender russet potatoes, and mixed vegetables in a creamy broth enriched with sour cream, cheddar cheese, and a hint of Worcestershire sauce. Simple to prepare, this dish brings all the flavors of traditional Shepherd’s Pie into a warm and satisfying soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large russet potatoes (2 lbs)
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 lb. ground beef (85% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 Tablespoons salted butter, separated
- 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
- 1 ½ cups mixed frozen vegetables
- Salt/Pepper, to taste
Instructions
- Peel and chop the russet potatoes, then boil them with ¾ teaspoon of salt until tender. Mash with 1 tablespoon of butter and sour cream. Set aside.
- In a large pot, sauté the ground beef until browned. Drain excess fat and set the beef aside.
- In the same pot, add the remaining butter, diced onion, and minced garlic. Sauté until soft.
- Sprinkle in the flour, stirring to form a roux. Gradually add the chicken broth, half and half, Worcestershire sauce, and seasonings.
- Bring the mixture to a simmer, then stir in the mashed potatoes, cooked beef, and mixed vegetables.
- Cook until the vegetables are tender and the soup thickens. Stir in the shredded cheddar cheese until melted.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a richer flavor, use beef broth instead of chicken broth.
- You can substitute the cheddar cheese with your favorite melting cheese.
- Adjust the seasoning to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 750mg
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