If you’re craving the comforting flavors of a classic shepherd’s pie but want something quicker and cozier to enjoy, this Shepherd’s Pie Soup Recipe is your new best friend. All the heartiness of tender ground beef, creamy mashed potatoes, and savory vegetables come together in a warm bowl of soup that feels like a hug from the inside out. This recipe captures everything you love about shepherd’s pie but in a luscious, spoonable form that’s perfect for chilly evenings or anytime you need a meal that feels like home.
Ingredients You’ll Need
This Shepherd’s Pie Soup Recipe keeps things straightforward with simple, kitchen-friendly ingredients that each add a special touch to the final dish. From creamy potatoes to rich beef and vibrant veggies, everything plays a delicious role in creating that classic flavor and comforting texture you’ll adore.
- Russet potatoes (4 large, about 2 lbs.): These make the base creamy and smooth, just like classic mashed potatoes in shepherd’s pie.
- Salt (¾ teaspoon): Enhances all the flavors and seasons the potatoes perfectly.
- Sour cream (¾ cup): Adds tang and richness for ultra-creamy mashed potatoes.
- Ground beef (1 lb., 85% lean): The hearty protein star of the soup that brings meaty depth and texture.
- Yellow onion (1, diced): Provides a sweet, savory foundation when sautéed in butter.
- Garlic (3 cloves, minced): Brightens the flavors and adds aromatic warmth.
- Salted butter (3 tablespoons, divided): Adds richness to the onions and mashed potatoes.
- Flour (¼ cup): Thickens the broth into a luscious, stew-like consistency.
- Chicken broth (4 cups): Builds the flavorful, savory soup base.
- Half and half (2 cups): Makes the soup creamy without heaviness.
- Worcestershire sauce (¾ teaspoon): Adds savory umami and depth.
- Italian seasoning (2 teaspoons): Brings herby notes that brighten the dish.
- Mustard powder (½ teaspoon): A subtle kick that enhances the meaty flavors.
- Ground sage (¼ teaspoon): Adds a warm, earthy aroma classic in shepherd’s pie.
- Shredded cheddar cheese (2 cups): Melts into the soup for rich, cheesy goodness.
- Mixed frozen vegetables (1 ½ cups): A colorful mix that makes every spoonful full of texture and nutrition.
- Salt and pepper (to taste): Essential for final seasoning and balance.
How to Make Shepherd’s Pie Soup Recipe
Step 1: Prep Your Ingredients
Start by shredding the cheddar cheese and measuring out your sour cream and half and half. Letting these dairy ingredients come to room temperature will help them blend in smoothly later on, giving your soup that perfectly creamy texture.
Step 2: Cook the Ground Beef
In a large pot over medium-high heat, cook the ground beef until it’s fully browned, breaking it apart as you go. Drain the excess grease and set the beef aside. This step builds the meaty base that gives the soup its hearty feel.
Step 3: Boil and Mash the Potatoes
While the beef cooks, peel and cut the russet potatoes into thirds. Add them to a stock pot with enough water to cover by an inch and sprinkle in salt. Boil gently for 10-15 minutes until they’re fork-tender. Drain and mash them gently with the sour cream and one tablespoon of butter for rich and creamy mashed potatoes that’ll melt into the soup.
Step 4: Sauté Onions and Garlic
Melt two tablespoons of butter in the pot over medium heat. Add diced onions and cook until translucent and tender, about 5 minutes, then toss in the minced garlic and cook for another minute until fragrant. These aromatics fill the soup with sweetness and warmth.
Step 5: Make the Roux
Sprinkle the flour over the cooked onions and garlic, stirring constantly with a silicone spatula for one minute. This step cooks the flour and ensures your soup won’t taste raw or pasty, creating a silky thickening base.
Step 6: Build the Broth
Slowly add the chicken broth in small splashes while stirring vigorously to avoid lumps. Use your spatula to scrape the bottom of the pot to release all those tasty browned bits from the beef. This mix becomes the flavorful foundation of your Shepherd’s Pie Soup Recipe.
Step 7: Season the Soup
Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage for those iconic savory and herbal notes. Then pour in the half and half gradually. Bring the soup to a boil and immediately reduce to a simmer for the flavors to meld.
Step 8: Incorporate the Potatoes
Fold the mashed potatoes into the simmering broth until fully combined. For an extra velvety texture, use an immersion blender right in the pot or carefully transfer to a blender in batches, blending until creamy and smooth.
Step 9: Add Protein and Vegetables
Mix the cooked ground beef and frozen vegetables into the soup and simmer for about 5 minutes until heated through. This adds body and bursts of color to each bowl.
Step 10: Finish with Cheese
Take the pot off the heat, then gradually stir in the shredded cheddar cheese to melt gently into the soup. Make sure it’s not too hot or the cheese won’t melt smoothly, giving your soup that luscious, creamy finish. The soup will thicken further as it cools a bit.
Step 11: Final Seasoning
Give your soup a final taste and season with salt and pepper as needed before serving. This last step ensures every spoonful bursts with balanced and comforting flavors.
How to Serve Shepherd’s Pie Soup Recipe
Garnishes
Add a dollop of sour cream or a sprinkle of extra shredded cheddar for richness and tang. Fresh chopped parsley or chives work beautifully to brighten the bowl with a pop of color and fresh herbal notes that complement the deep flavors.
Side Dishes
Serve this hearty soup with warm crusty bread or buttery dinner rolls to soak up every last bit. A crisp green salad with a light vinaigrette provides a refreshing contrast to the creamy, indulgent soup.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or roasted bell peppers for an inviting, rustic presentation. You can also sprinkle crispy fried onions or crumbled bacon on top to add extra texture and savory crunch.
Make Ahead and Storage
Storing Leftovers
Shepherd’s Pie Soup Recipe keeps well in the fridge for up to 3 days when stored in an airtight container. The flavors meld even more overnight, making leftovers just as delicious, if not better.
Freezing
You can freeze this soup for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Keep in mind that the cream and potatoes may change texture slightly after freezing, but reheating with a good stir will help restore creaminess.
Reheating
Warm the soup gently over medium-low heat on the stove, stirring often to prevent sticking and to help the cheese redistribute. Avoid boiling, which can cause the dairy to separate. Alternatively, reheat in the microwave in short intervals, stirring between each.
FAQs
Can I use a different type of meat?
Absolutely! While ground beef is traditional, you can substitute ground lamb for an authentic shepherd’s pie flavor or even turkey for a leaner option. Adjust cooking times as needed.
Is there a vegetarian version of this Shepherd’s Pie Soup Recipe?
Yes! Simply replace the ground beef with lentils or mushrooms and use vegetable broth. This creates a hearty and satisfying vegetarian alternative that still captures the spirit of the dish.
Can I make this recipe dairy-free?
To make it dairy-free, swap out the sour cream and half and half for coconut cream or a plant-based cream substitute, and use olive oil instead of butter. The soup will still be rich and delicious!
What can I do if I don’t have an immersion blender?
No worries! Just transfer the soup in batches to a regular blender and pulse until creamy. Let it cool a little before blending to avoid any accidents.
How thick should the soup be?
The Shepherd’s Pie Soup Recipe should be creamy and somewhat thick, almost like a stew but still spoonable. If it’s too thick, add a splash of broth or milk to loosen it up.
Final Thoughts
This Shepherd’s Pie Soup Recipe is everything you want in comfort food — warm, hearty, and packed with all those familiar flavors you love in a shepherd’s pie but with a cozy soup twist. It’s perfect for easy weeknight dinners or anytime you want to impress someone with a rich, homemade meal without the fuss. I can’t wait for you to try it and fall in love with how comforting a bowl of soup can be!
Print
Shepherd’s Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Shepherd’s Pie Soup combines the comforting flavors of traditional shepherd’s pie into a creamy, cheesy soup. Featuring tender ground beef, mashed potatoes, mixed vegetables, and melted cheddar cheese, this one-pot meal is perfect for cozy dinners. Prepared on the stovetop with creamy half and half and seasoned with Italian herbs, it offers all the richness of shepherd’s pie in a warm, delicious soup form.
Ingredients
Potatoes & Dairy
- 4 large russet potatoes (about 2 lbs.)
- ¾ teaspoon salt
- ¾ cup sour cream
- 3 tablespoons salted butter (divided)
- 2 cups half and half
- 2 cups shredded cheddar cheese
Meat & Vegetables
- 1 lb. ground beef (85% lean)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 ½ cups mixed frozen vegetables
Broth & Seasonings
- ¼ cup flour
- 4 cups chicken broth
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- Salt and pepper to taste
Instructions
- Prep Work: Shred the cheese from a block, measure out the sour cream and half and half. Let them sit at room temperature for better incorporation.
- Cook the Beef: In a large pot over medium-high heat, cook and crumble the ground beef until fully cooked. Drain any excess grease, then remove the beef from the pot and set aside.
- Boil & Mash Potatoes: Meanwhile, peel the potatoes and cut them into thirds. Place them in a stock pot and cover with 1 inch of water. Add ¾ teaspoon salt and boil gently for 10-15 minutes until fork tender. Drain and gently mash the potatoes, adding the sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth Base: In the same pot, melt 2 tablespoons of butter over medium heat. Add diced onions and cook until softened, about 5 minutes, then add minced garlic and cook for an additional minute.
- Cook the Flour: Whisk in the flour and continuously stir with a silicone spatula as it cooks for 1 full minute to eliminate the raw flour taste.
- Add Broth: Gradually pour in the chicken broth in splashes while stirring, using the spatula to scrape and loosen any browned bits from the pot bottom to enhance flavor.
- Season and Add Dairy: Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half. Increase heat to bring the mixture to a boil, then reduce to a simmer.
- Combine Potatoes: Stir the mashed potatoes into the broth until well incorporated. For a creamy texture, use an immersion blender to blend the soup partially or fully. Alternatively, blend in batches carefully in a blender.
- Add Meat and Vegetables: Return the cooked ground beef and add the frozen mixed vegetables. Heat through for about 5 minutes until vegetables are tender.
- Add Cheese: Remove the soup from heat. Gradually sprinkle in the shredded cheddar cheese, stirring gently until it melts and combines smoothly. Ensure the soup base is not too hot to keep the cheese creamy.
- Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve hot and enjoy the comforting flavors.
Notes
- Allow sour cream, half and half, and cheese to come to room temperature for smoother blending.
- Using an immersion blender results in a creamier soup but can be skipped if you prefer chunks.
- You can substitute mixed frozen vegetables with fresh or seasonal veggies.
- For a lighter version, use reduced-fat half and half and less cheese.
- This soup thickens as it sits, so add additional broth or half and half when reheating if needed.
