SHEPHERD’S PIE SOUP

Name: SHEPHERD’S PIE SOUP
Prep time: 15 min
Cook time: 30 min
Yield: 6 people
Ingredients: 1 lb ground beef; 1 tablespoon olive oil; 1 small onion; 2 cloves garlic; 2 carrots; ½ cup frozen peas; ½ cup corn kernels; 3 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 4 cups beef broth; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon thyme; ½ teaspoon rosemary; ½ teaspoon smoked paprika; ¼ cup heavy cream or half-and-half; 2 large potatoes; 2 tablespoons butter; ¼ cup milk; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ cup shredded cheddar cheese

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Prep Time
15 mins
Cook Time
15 mins
Servings
6 people
Calories
450 kcal
Course
Soup
Cuisine
American, Irish

SHEPHERD’S PIE SOUP

Iris Warren

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Shepherd’s Pie Soup is a warm and comforting bowl of classic shepherd’s pie flavors in a creamy, hearty soup. Made with ground beef, vegetables, and a rich mashed potato topping, this soup is the ultimate cozy meal for chilly nights!

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Ingredients

Servings

For the Soup Base:

1 lb ground beef or lamb for traditional flavor
1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
2 carrots diced
½ cup frozen peas
½ cup corn kernels
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
4 cups beef broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon smoked paprika optional, for depth of flavor
¼ cup heavy cream or half-and-half

For the Mashed Potato Topping:

2 large potatoes peeled and cubed
2 tablespoons butter
¼ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup shredded cheddar cheese optional, for extra creaminess

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Instructions

Step No.1: Cook the Beef

In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.

Step No.2: Sauté the Vegetables

Add onion, garlic, and carrots to the pot. Cook for 3-4 minutes until softened. Stir in tomato paste and Worcestershire sauce and cook for 1 more minute.

Step No.3: Simmer the Soup

Pour in beef broth, then add salt, pepper, thyme, rosemary, and smoked paprika. Bring to a gentle simmer and cook for 15 minutes. Add peas and corn, then stir in heavy cream.

Step No.4: Make the Mashed Potatoes

Meanwhile, boil potatoes in a separate pot until fork-tender, about 10-12 minutes. Drain and mash with butter, milk, salt, and pepper until smooth. Stir in cheese if using.

Step No.5: Serve and Enjoy

Ladle the Shepherd’s Pie Soup into bowls and top each serving with a scoop of mashed potatoes. Garnish with extra cheese or parsley and enjoy!

Notes

Lamb Option: Use ground lamb for a more traditional Irish shepherd’s pie flavor.
Make it Thicker: If you prefer a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Dairy-Free Option: Substitute coconut milk or dairy-free creamer in place of heavy cream.
Loaded Shepherd’s Pie Soup: Add bacon crumbles and extra cheese to the mashed potato topping.
Spicy Version: Stir in ½ teaspoon cayenne pepper for a little heat.
Vegetarian Option: Replace ground meat with lentils or plant-based crumbles and use vegetable broth.
Slow Cooker Method: Cook beef and veggies, then transfer everything (except mashed potatoes) to a slow cooker. Cook on low for 6 hours, then add the potatoes before serving.