Shepherds Pie Soup

I recently found myself craving the deep, savory comfort of a traditional Shepherds Pie Soup, but I didn’t have the patience for all that layering and baking.

That’s when I decided to transform those classic flavors into a rich, creamy soup that warms you from the inside out. Standing over the pot, smelling the mingling aromas of ground beef and potatoes, I knew this was going to be a new family favorite.

It captures everything you love about the casserole—the hearty meat, the fluffy potatoes, and the rich gravy—but in a cozy bowl format that is perfect for chilly evenings.

Ingredients

Here is everything you need to recreate this comforting masterpiece in your own kitchen. I recommend prepping your vegetables beforehand to make the cooking process smooth and enjoyable.

• 2 lbs russet potatoes: These starchy potatoes are crucial because they break down easily and help thicken the soup naturally, giving it that velvety texture we want.
• 3/4 teaspoon salt: Essential for seasoning the potatoes while they boil so they aren’t bland when mixed into the broth.
• 3/4 cup sour cream: This adds a wonderful tang and creaminess to the mashed potato base that heavy cream alone just can’t achieve.
• 1 lb ground beef (85% lean): I prefer this fat ratio because it offers enough flavor without making the soup greasy, but you can drain it well if you use a higher fat content.
• 1 yellow onion, diced: Provides the aromatic base that builds the savory flavor profile of the broth.
• 3 cloves garlic, minced: Fresh garlic is always best here for a punchy flavor that cuts through the richness of the dairy.
• 3 tablespoons salted butter: Used for both mashing the potatoes and sautéing the vegetables to add a rich, buttery undertone.
• 1/4 cup flour: This acts as our thickening agent when combined with the butter and onions to create a roux.
• 4 cups chicken broth: I use chicken broth instead of beef sometimes because it keeps the soup lighter in color, but it still has plenty of savory depth.
• 2 cups half and half: This creates the perfect middle ground between milk and heavy cream for a soup that is rich but not overwhelming.
• 3/4 teaspoon Worcestershire sauce: The secret ingredient that adds that distinct “meaty” umami flavor characteristic of shepherd’s pie.
• 2 teaspoons Italian seasoning: A convenient blend of herbs like oregano and basil that seasons the soup perfectly in one go.
• 1/2 teaspoon mustard powder: It might sound odd, but this adds a sharp background note that highlights the cheddar cheese flavor.
• 1/4 teaspoon ground sage: This herb pairs beautifully with poultry and beef, adding a warm, earthy aroma.
• 2 cups shredded cheddar cheese: Please grate this yourself from a block; pre-shredded cheese has anti-caking agents that can make your soup grainy.
• 1 1/2 cups mixed frozen vegetables: The classic peas, carrots, and corn mix adds sweetness, color, and texture without any chopping.
• Salt and pepper: Use these at the very end to adjust the seasoning to your personal taste preference.

Note: This recipe yields approximately 12 cups of soup.

Variations

If you want to tweak this recipe to fit your dietary needs or just experiment with flavors, here are some great options.

• Dairy-Free Option: You can swap the butter for olive oil or vegan butter, and use full-fat coconut milk or a creamy oat milk instead of half and half, though the flavor profile will shift slightly.
• Low-Carb Twist: Replace half or all of the potatoes with cauliflower florets. Boil and mash them just like the potatoes for a lighter, keto-friendly version that is still creamy.
• Meat Alternatives: While beef is traditional for the US version, you can use ground lamb for a true “shepherd’s” pie flavor, or ground turkey for a leaner option.
• Bacon Lover’s Add-In: Fry up some bacon pieces until crisp and sprinkle them on top or stir them in at the end for a smoky, salty crunch.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Equipment you need

• Large Stock Pot or Dutch Oven: You need a heavy-bottomed pot to cook the soup evenly and prevent scorching.
• Potato Masher: Essential for smashing the boiled potatoes to the right consistency before adding them to the broth.
• Immersion Blender: This tool allows you to blend the potatoes directly into the broth for a super smooth texture without transferring hot liquid.
• Sharp Knife: A good chef’s knife is necessary for dicing the onions and mincing the garlic safely.
• Cutting Board: Provides a stable surface for prepping your vegetables and potatoes.
• Whisk: Crucial for mixing the flour into the butter and onions to ensure there are no lumps in your roux.

How to Make Shepherd’s Pie Soup?

Preparing the Meat and Potatoes

Start by peeling your potatoes and cutting them into large chunks so they cook evenly. Place them in a pot covered with water and salt, and boil them until they are very tender when pierced with a fork. While those are boiling, brown your ground beef in your main soup pot over medium-high heat until it is fully cooked, then drain the excess grease and set the beef aside. Drain the cooked potatoes and mash them in a bowl with the sour cream and one tablespoon of butter until smooth.

Building the Flavor Base

In the same pot you used for the beef, melt the remaining butter over medium heat and add your diced onions. Sauté them for about five minutes until they are soft and translucent, then stir in the minced garlic and cook for just another minute until fragrant. Sprinkle the flour over the onions and whisk constantly for one minute; this cooking step removes the raw flour taste and prepares the thickener for the liquid.

creating the Creamy Broth

Slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming in the mixture. Scrape the bottom of the pot with a spatula to release any browned bits from the beef or onions, as this adds incredible flavor. Stir in the Worcestershire sauce, Italian seasoning, mustard powder, ground sage, and the half and half. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer.

Combining and Finishing

Stir the mashed potato mixture into the simmering broth until it is well combined. For the best texture, I recommend using an immersion blender right in the pot to make the base completely smooth and creamy. Once the base is velvety, stir the cooked ground beef and the frozen mixed vegetables back into the pot and let them heat through for about five minutes. Finally, remove the pot from the heat and stir in the shredded cheese gradually until melted and smooth.

Additional Tips for Making this Recipe Better

• I always recommend shredding your own cheese because the pre-bagged stuff has a coating that prevents it from melting smoothly, and I hate a grainy soup.
• When I make this, I like to let the soup sit for about 10 minutes after cooking before serving; it allows the soup to thicken up even more as it cools slightly.
• Be careful not to boil the soup once you add the dairy (half and half and cheese), as high heat can cause the dairy to separate and curdle.
• If I want an extra depth of flavor, I sometimes deglaze the pot with a splash of white wine after cooking the onions and before adding the flour.

How to Serve Shepherd’s Pie Soup?

This soup is incredibly hearty on its own, but presentation can take it to the next level. I love serving it in wide, shallow bowls to maximize the surface area for toppings. A sprinkle of extra shredded cheese, some fresh chopped chives or parsley, and a crack of black pepper make it look restaurant-quality.

For sides, you can’t go wrong with crusty bread or dinner rolls to mop up the creamy broth. A simple green salad with a vinaigrette dressing also helps cut through the richness of the soup, providing a nice refreshing contrast.

Nutritional Information

Here is a quick look at the nutrition profile for this hearty dish.

• Calories: 326 kcal
• Protein: 17g
• Carbohydrates: 22g
• Fat: 19g

Make Ahead and Storage

Refrigerator Storage

This soup stores beautifully in the fridge. Place leftovers in an airtight container, and they will stay fresh for up to 3 days. The flavors actually meld together even better the next day, making for a delicious lunch.

Freezing Guidelines

Because the potatoes are mashed into the broth, this soup freezes surprisingly well compared to soups with potato chunks. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw it in the fridge overnight before reheating.

Reheating Instructions

Reheat the soup gently on the stove over medium-low heat, stirring frequently to prevent sticking. You may need to add a splash of broth or milk if it has thickened too much in the fridge. Avoid microwaving on high power to prevent the dairy from separating.

Why You’ll Love This Recipe?

You are going to fall in love with this soup for so many reasons, and here is why I keep coming back to it.

• Ultimate Comfort Food: It combines the two coziest foods—mashed potatoes and warm soup—into one satisfying bowl.
• Freezer Friendly: Unlike many potato soups that get grainy, the mashed texture here holds up perfectly in the freezer.
• Budget-Friendly Ingredients: It uses staples like ground beef, potatoes, and frozen veggies that are easy on the wallet.
• Customizable: You can easily swap the meat, veggies, or cheese to use up whatever you have in your kitchen.