Shepherd’s Pie Soup Recipe

Introduction

Shepherd’s Pie Soup is a comforting and hearty dish that brings all the flavors of the classic casserole into a cozy bowl. With tender ground beef, creamy potatoes, and mixed vegetables, it’s perfect for chilly evenings or anytime you crave a warm, satisfying meal.

Ingredients

• 1 pound lean ground beef (or lamb)
• 2 tablespoons butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 2 tablespoons tomato paste
• 4 cups chicken or beef broth
• 1/2 tablespoon Worcestershire sauce
• 1 cup heavy or whipping cream
• 2 medium-to-large Russet potatoes, peeled and diced
• 1/2 tablespoon cornstarch
• 2 cups frozen mixed vegetables
• Seasoning salt and pepper, to taste

Instructions

1. Step 1: Add the ground beef to a Dutch oven or large soup pot over medium-high heat. Cook, breaking the meat apart, until browned, about 8–10 minutes.
2. Step 2: Remove the browned beef from the pot and place it on a paper towel–lined plate, discarding most of the fat from the pot.
3. Step 3: Add butter and chopped onions to the pot and sauté for 5 minutes until softened.
4. Step 4: Stir in the minced garlic, Italian seasoning, and tomato paste. Cook for about 1 minute, stirring frequently.
5. Step 5: Pour in the broth, Worcestershire sauce, cream, diced potatoes, and add the cooked beef back to the pot. Increase heat to high and bring to a boil.
6. Step 6: Once boiling, reduce heat to a rapid simmer, partially cover the pot, and cook until potatoes are tender, about 20 minutes. Stir occasionally.
7. Step 7: Using a potato masher, gently mash some of the potatoes in the pot for a creamier texture, or leave them whole if you prefer.
8. Step 8: In a small bowl, mix cornstarch with 1 tablespoon cold water to create a slurry. Stir this into the soup along with the frozen mixed vegetables.
9. Step 9: Raise heat to high to bring the soup back to a boil, then reduce to simmer for 10–15 minutes until vegetables are tender and broth thickens. Stir occasionally to prevent sticking.
10. Step 10: Taste the soup and season with seasoning salt and pepper generously according to your preference.

Tips & Variations

• For a richer flavor, try using lamb instead of ground beef to stay true to traditional shepherd’s pie.
• Feel free to add extra herbs like thyme or rosemary for more depth.
• Use a mix of fresh vegetables if frozen are not available, adjusting cooking time accordingly.
• If you prefer a thicker soup, mash more potatoes or add a little extra cornstarch slurry.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of meat for this soup?

Yes, ground lamb is a traditional choice, but ground beef works well too. You could also try ground turkey or chicken for a lighter version, though the flavor will vary.

Can I prepare this soup in advance?

Absolutely. This soup tastes even better after the flavors meld overnight. Just reheat thoroughly before serving, and add any delicate vegetables towards the end of reheating if needed.

Shepherd’s Pie Soup Recipe

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★★★★★

4.6 from 109 reviews

Shepherd’s Pie Soup is a comforting and hearty dish that captures all the flavors of traditional shepherd’s pie in a warm, easy-to-make soup. Made with lean ground beef or lamb, tender potatoes, mixed vegetables, and a creamy broth, it’s perfect for a cozy meal anytime.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Fats

• 1 pound lean ground beef (or lamb)
• 2 tablespoons butter

Vegetables and Aromatics

• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium-to-large Russet potatoes, peeled and diced
• 2 cups frozen mixed vegetables

Seasonings and Sauces

• 1/2 teaspoon Italian seasoning
• 2 tablespoons tomato paste
• 1/2 tablespoon Worcestershire sauce
• Seasoning salt and pepper, to taste

Liquids and Thickeners

• 4 cups chicken or beef broth
• 1 cup heavy/whipping cream
• 1/2 tablespoon cornstarch

Instructions

1. Brown the meat: Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook for about 8-10 minutes, breaking up the meat as it browns.
2. Drain fat and remove beef: Once browned, transfer the beef to a paper towel-lined plate and discard most of the fat from the pot.
3. Sauté onions: Add butter and chopped onions to the pot, cooking for 5 minutes until softened.
4. Add garlic and seasonings: Stir in minced garlic, Italian seasoning, and tomato paste, cooking for about one minute while stirring constantly.
5. Add liquids and potatoes: Pour in chicken or beef broth, Worcestershire sauce, heavy cream, diced potatoes, and the browned beef. Bring the mixture to a boil over high heat.
6. Simmer until potatoes are tender: Reduce heat to a rapid simmer, leaving the lid slightly open, and cook for approximately 20 minutes, stirring occasionally.
7. Mash potatoes (optional): Lightly mash the potatoes directly in the pot for a creamier texture, or leave them whole according to preference.
8. Add cornstarch slurry and vegetables: Mix cornstarch with 1 tablespoon cold water in a small bowl. Stir the slurry and frozen mixed vegetables into the soup.
9. Boil and simmer to thicken: Increase heat to high until the soup begins to boil again, then reduce heat and simmer for another 10-15 minutes until the broth thickens, vegetables are tender, and potatoes fall apart. Stir occasionally to prevent sticking.
10. Season to taste: Finally, season the soup generously with seasoning salt and pepper to your liking.

Notes

• The recipe calls for lean beef or lamb, but you can substitute with ground turkey for a leaner option.
• Frozen mixed vegetables can include peas, carrots, corn, and green beans for variety.
• Lightly mashing the potatoes in the soup thickens it and gives a creamier texture but can be skipped if you prefer chunkier potatoes.
• Adjust seasoning salt and pepper to your taste preference; the recipe suggests being generous for best flavor.

Keywords: Shepherd’s Pie Soup, Comfort Food, Hearty Soup, Ground Beef Soup, Creamy Potato Soup