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Shepherd’s Pie Soup Recipe

ByCaroline
Jump to Recipe· 4.9 from 34 reviews

If you’re a fan of cozy comfort food that feels like a warm hug, then my Shepherd’s Pie Soup Recipe is about to become your new go-to. This soup captures all the goodness of classic shepherd’s pie but with a silky, creamy twist that I swear makes it taste even better. It’s hearty, cheesy, and packed with savory flavors that will have you spooning up seconds before you know it. Trust me — once you try this recipe, you’ll want to keep it on repeat all winter long.

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Why This Recipe Works

  • Classic Comfort Made Convenient: This soup recreates the cozy mash-meets-beef vibe of shepherd’s pie but in an easy, one-pot meal.
  • Velvety Texture: The combination of mashed potatoes blended into the broth gives the soup a rich, creamy body that’s both satisfying and smooth.
  • Balanced Flavors: Savory ground beef, fragrant herbs, and sharp cheddar cheese come together perfectly for a comforting depth.
  • Easy to Customize: You can swap veggies or dairy to fit your preferences without losing that soul-warming essence.
Shepherd's Pie Soup, comforting shepherd's pie soup, hearty shepherd's pie soup, creamy shepherd's pie soup, savory shepherd's pie soup - The image shows a creamy soup filled with small chunks of ground meat, bright green peas, small orange carrot pieces, and yellow corn kernels. The soup is light yellow, smooth, and rich in texture. A wooden spoon is dipped into the soup, holding a mix of the ingredients. The background is a white marbled surface and the soup is contained in a white bowl. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Shepherd’s Pie Soup Recipe plays an important role to create that familiar shepherd’s pie flavor in soup form. From the russet potatoes giving it the creamy mash base, to the Worcestershire sauce that adds an umami kick, each part is carefully chosen to make this recipe shine. When you shop, look for fresh produce and quality cheese—you’ll notice the difference!

Shepherd's Pie Soup, comforting shepherd's pie soup, hearty shepherd's pie soup, creamy shepherd's pie soup, savory shepherd's pie soup - Flat lay of four whole russet potatoes with rough brown skins, a small white ceramic bowl of coarse salt, a small white ceramic bowl of creamy sour cream, one whole yellow onion with golden skin, three whole cloves of garlic with papery white skins, a small white ceramic bowl holding three tablespoons of yellow salted butter, a small white ceramic bowl of pale beige flour, a small white ceramic bowl filled with amber chicken broth, a small white ceramic bowl of off-white half and half cream, a small white ceramic bowl of dark brown Worcestershire sauce, a small white ceramic bowl of mixed green Italian herbs, a small white ceramic bowl of fine light yellow mustard powder, a small white ceramic bowl of light tan ground sage, a block of bright orange sharp cheddar cheese with pebbled texture, and a small white ceramic bowl of mixed frozen vegetables in green, orange, and white shades—all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Russet potatoes: Ideal for mashing because of their fluffy texture, they add body and creaminess to the soup.
  • Ground beef: I go for 85% lean to retain juicy flavor without too much grease.
  • Yellow onion: Provides a sweet, aromatic base that deepens the flavor.
  • Garlic: Just a few cloves give a subtle warmth without overpowering.
  • Salted butter: Adds richness and helps build flavor layers in the roux and mashed potatoes.
  • Flour: Essential for thickening the broth into a velvety consistency.
  • Chicken broth: The savory liquid foundation—choose low sodium if you want more control on salt.
  • Half and half: Makes the soup luxuriously creamy without being too heavy.
  • Worcestershire sauce: Packs in that classic tangy-salty depth of shepherd’s pie.
  • Italian seasoning: A simple herb blend that complements the beef and veggies.
  • Mustard powder: Adds a subtle kick and complexity.
  • Ground sage: Earthy and warm, it rounds out the flavor profile beautifully.
  • Shredded cheddar cheese: Sharp and melty cheese is the cherry on top for creaminess and savory punch.
  • Mixed frozen vegetables: A quick way to get color, texture, and nutrients in; plus, they’re super easy to use.
  • Salt & pepper: Simple seasonings that you adjust to taste for balance.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Shepherd’s Pie Soup Recipe is how well it adapts to whatever you’re craving or have on hand. Whether you prefer dairy-free options or want to sneak in more veggies, there’s room to make this dish your own. I often switch up the veggies depending on the season and sometimes add a little smoky paprika if I want a different flavor twist.

  • Variation: I once swapped the ground beef for ground turkey and it didn’t disappoint—still hearty but a bit lighter!
  • Dairy-free: Using coconut milk or cashew cream instead of half and half works great for creaminess without dairy.
  • Extra veggies: Feel free to add diced carrots, peas, or fresh green beans in place of the frozen mix.
  • Spice it up: A pinch of cayenne or smoked paprika adds a lovely warmth if you like a little heat.

Step-by-Step: How I Make Shepherd’s Pie Soup Recipe

Step 1: Prep Your Ingredients and Get Comfy

Start off by shredding your cheddar cheese from a block—that’s a little trick I swear by because pre-shredded cheese often has additives that prevent it from melting smoothly. Also, measure your sour cream and half and half, then leave them out at room temp while you prep the other ingredients. This helps everything blend better later. Pro tip: peeling potatoes is easier if you soak them in cold water beforehand to avoid any starchy stickiness.

Step 2: Brown the Ground Beef Just Right

Heat a large pot over medium-high and add your ground beef. Cook, breaking it up with a spoon, until no pink remains—about 7-8 minutes. Drain most of the grease (I leave a little for flavor), then remove the beef to a bowl and set aside. Don’t rush this step: browning that beef well gives you better flavor than just cooking it quickly.

Step 3: Boil and Mash Your Potatoes

While the meat’s cooking, peel and cut your russet potatoes into thirds and place them in the pot. Cover with water plus about an inch above the potatoes, add salt, and bring to a gentle boil. Cook for 10-15 minutes until they’re fork-tender—this is crucial for nice, creamy mash. Drain, then mash gently with sour cream and one tablespoon of butter. Set aside but keep warm so they’re ready to blend into your soup shortly.

Step 4: Build the Soup Base

Next, melt two tablespoons of butter in the same pot over medium heat. Add diced onions and cook until soft and translucent, about five minutes. Stir in minced garlic and cook for another minute—watch carefully so it doesn’t burn! Now sprinkle in your flour and stir thoroughly with a silicone spatula for a good minute to cook off that raw flour taste. This is your roux and will thicken everything beautifully.

Step 5: Add Broth, Spices, and Blend

Slowly pour in chicken broth a little at a time, whisking as you go to avoid lumps. Use your spatula to scrape up any bits stuck to the pot’s bottom—that’s pure flavor gold. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage for that perfect shepherd’s pie essence. Pour in the half and half, then bring it up to a gentle boil before reducing heat to a simmer. Now you’ll want to stir in the mashed potatoes and use an immersion blender directly in the pot to create a rich, creamy texture. If you don’t have one, carefully transfer the soup in batches to a regular blender.

Step 6: Finish with Beef, Veggies, and Cheese

Stir your cooked ground beef and frozen vegetable mix into the creamy base. Let everything simmer together about five minutes until the veggies are heated through. Remove the pot from heat, then gradually fold in your shredded cheddar cheese—just enough heat remains to melt the cheese smooth but not so hot that it clumps. Give it a taste and adjust salt and pepper if needed. That’s it—done and ready to savor.

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Tips from My Kitchen

  • Shred Your Own Cheese: Avoid pre-shredded cheese to get that creamy melt instead of clumpy bits; trust me, it’s worth the extra 2 minutes.
  • Don’t Overboil Potatoes: Keep an eye on the boiling time—overcooked potatoes can become watery and affect the soup’s creaminess.
  • Simmer, Don’t Boil After Adding Dairy: Keeping the heat low after adding half and half prevents curdling and keeps your soup silky smooth.
  • Use an Immersion Blender: It saves clean-up time and helps avoid hot soup splashes compared to transferring to a blender.

How to Serve Shepherd’s Pie Soup Recipe

Shepherd's Pie Soup, comforting shepherd's pie soup, hearty shepherd's pie soup, creamy shepherd's pie soup, savory shepherd's pie soup - A white bowl filled with a creamy, thick soup made of soft beige broth as the base layer, dotted with small pieces of cooked ground meat in light brown. Mixed through the soup are small vibrant green peas, bright orange carrot cubes, and light yellow corn kernels, adding colorful spots throughout. On the edge of the bowl rest two round yellow crackers with a slightly textured surface. A shiny silver spoon is partially dipped into the soup, reflecting some light. The bowl sits on a white marbled surface, creating a clean and simple setting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a sprinkle of freshly chopped chives or green onions—it adds a lovely pop of color and a mild oniony freshness that brightens the rich flavors. Sometimes I add a dollop of extra sour cream or a few crispy bacon bits for crunch and smokiness. If you’re feeling decadent, a little extra shredded cheddar right on top can’t hurt!

Side Dishes

This soup is pretty hearty on its own, but I often pair it with a simple side salad dressed in a tangy vinaigrette to cut through the richness. Crusty bread or garlic toast always rounds things out perfectly, giving you something to dip into that cheesy broth. For a true comfort meal, roasted root veggies on the side also work wonderfully.

Creative Ways to Present

For a special occasion, I’ve served this soup in individual ramekins topped with extra cheese and placed briefly under the broiler for a golden crust—like a shepherd’s pie in soup form! You can also garnish with edible flowers or fresh herb sprigs to dress it up a bit if you want to impress guests. Adding layered textures—like crispy shallots or toasted breadcrumbs—elevates it from cozy weeknight to dinner party star.

Make Ahead and Storage

Storing Leftovers

I store leftover Shepherd’s Pie Soup Recipe in airtight containers in the fridge for up to 3 days. The flavors actually improve a bit after sitting overnight. When reheating, I gently warm it on the stove over low heat, stirring often to keep the texture creamy and to prevent burning at the bottom.

Freezing

This soup freezes surprisingly well! I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it thickened too much.

Reheating

Warm reheated soup slowly over low heat on the stove, stirring occasionally to help it heat evenly and stay creamy. Avoid microwaving if you can—it sometimes causes dairy to separate or cheese to clump. If it’s too thick when reheated, just stir in a little broth or half and half to loosen.

FAQs

  1. Can I make Shepherd’s Pie Soup Recipe vegetarian?

    Absolutely! Simply swap the ground beef for plant-based crumbles or cooked lentils and use vegetable broth instead of chicken broth. You might want to increase the seasoning a bit to boost flavor. Adding extra veggies like mushrooms or lentils keeps it hearty and delicious.

  2. What potatoes work best for this soup?

    Russet potatoes are the best choice because they’re starchy and break down nicely to create a creamy mash without becoming gummy. Avoid waxy potatoes like red or new potatoes as they don’t mash as smoothly.

  3. Can I use pre-made mashed potatoes?

    While it’s possible, I recommend making fresh mashed potatoes for the best creamy texture and flavor. Pre-made mashed potatoes might contain additives that affect consistency and might not blend as smoothly into the soup.

  4. Is it okay to use pre-shredded cheese?

    Pre-shredded cheese often contains anti-caking agents that prevent it from melting well, leading to clumps rather than smooth melt. Shredding cheese from a block ensures a creamier, silkier soup.

  5. How can I make the soup thicker or thinner?

    To thicken, simply add a little more flour earlier in the process or reduce the soup slightly by simmering longer. To thin it out, add extra chicken broth or half and half until your desired consistency is reached.

Final Thoughts

This Shepherd’s Pie Soup Recipe holds a special place in my heart because it turns all the nostalgic flavors of a shepherd’s pie into an easy, super comforting soup that feeds your soul. It’s been my go-to during chilly evenings and I’m really excited for you to try it and enjoy all the cozy goodness. Remember, cooking isn’t about perfection — don’t be afraid to make it your own, and savor every spoonful like it was made just for you.

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Shepherd’s Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 34 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

Shepherd’s Pie Soup is a comforting and hearty dish that combines the flavors of classic shepherd’s pie into a creamy, satisfying soup. It features mashed potatoes, ground beef, mixed vegetables, and cheddar cheese in a flavorful broth, perfect for a cozy meal.

Ingredients

Units Scale

Potatoes and Mash

  • 4 large russet potatoes (2 lbs)
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 tablespoon salted butter

Soup Base and Meat

  • 1 lb ground beef, 85% lean
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons salted butter, divided
  • 1/4 cup flour
  • 4 cups chicken broth
  • 2 cups half and half
  • 3/4 teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups mixed frozen vegetables
  • Salt and pepper, to taste

Instructions

  1. Prep Work: Shred the cheese from a block and measure out the sour cream and half and half. Let them sit at room temperature for better melting and cooking integration.
  2. Cook the Beef: Brown and crumble the ground beef over medium-high heat until fully cooked; drain off any excess grease. Remove beef from the pot and set aside.
  3. Boil & Mash Potatoes: Peel the potatoes and cut into thirds. Place in a stock pot, cover with 1 inch of water and add salt. Boil gently for 15 minutes or until fork tender. Drain, mash gently with sour cream and 1 tablespoon butter. Set aside.
  4. Prepare the Broth: Melt 2 tablespoons butter over medium heat in the same pot. Add diced onions and cook about 5 minutes until softened. Add minced garlic and cook for an additional minute.
  5. Add Flour: Whisk in flour and stir continuously with a silicone spatula for 1 minute to cook off raw taste.
  6. Add Liquids and Seasoning: Gradually add chicken broth, stirring constantly and scraping up any browned bits from the bottom to add flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly stir in half and half. Bring to a boil, then reduce to simmer.
  7. Add Potatoes and Blend: Stir mashed potatoes into the broth until well combined. Use an immersion blender to blend the soup until creamy, or blend in batches in a blender.
  8. Add Meat and Vegetables: Return cooked ground beef and add frozen mixed vegetables. Heat through for about 5 minutes to warm vegetables.
  9. Add Cheese and Season: Remove from heat. Gradually sprinkle shredded cheddar cheese into the soup, stirring gently to melt and incorporate without curdling. Adjust seasoning with salt and pepper as needed.
  10. Serve: Serve hot and enjoy a creamy, hearty shepherd’s pie inspired soup.

Notes

  • Shredding cheese from a block ensures better melting compared to pre-shredded cheese which contains cellulose.
  • Use an immersion blender to easily blend the soup directly in the pot without transferring to a blender.
  • A 3.5 quart Dutch oven or a similarly sized heavy-bottomed pot is ideal for making this soup.
  • Let dairy ingredients come to room temperature before adding for a smoother texture.
  • The soup thickens as it sits; add a splash of broth if it becomes too thick upon reheating.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 65 mg

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