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Shepherds Pie Soup

Featured in Comforting Bowls.

Cook ground meat with onions till brown, add carrots and peas. Pour in rich broth, bring to simmer. Drop in chunks of mashed potato, let them melt into the soup making it thick and creamy. Top each bowl with sharp cheese. Takes bout hour start to finish. Perfect for cold nights.

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Fatiha
Updated on Fri, 02 May 2025 12:23:33 GMT
A creamy bowl of savory soup with ground beef, peas, carrots, corn, and topped with a scoop of mashed potatoes. Pin it
A creamy bowl of savory soup with ground beef, peas, carrots, corn, and topped with a scoop of mashed potatoes. | zestplate.com

Whip up this snug Shepherd's Pie Soup that transforms all the tasty bits of traditional shepherd's pie into a hearty bowl. Blend fluffy mashed potatoes, melty cheese, savory ground beef, and colorful veggies in a rich broth. It's just what you need when the weather turns chilly or you're craving something that hits the spot.

Reasons To Try This Soup

This isn't your average soup - it's a hug in a bowl. Packs all those familiar shepherd's pie tastes but comes together much quicker. Great for feeding the family or grabbing a satisfying lunch. The velvety potatoes naturally thicken the broth. You can stash some in the freezer too, so cook plenty for busy nights. After your first bowl, you'll be hooked.

Ingredients List

  • Russet Potatoes: For the creamy topping
  • Salt: For seasoning
  • Sour Cream: Adds tang to potatoes
  • Ground Beef: The protein star
  • Yellow Onion: Diced finely
  • Garlic: Freshly chopped
  • Butter: For richness
  • Flour: To thicken everything up
  • Chicken Broth: The liquid foundation
  • Half and Half: For creaminess
  • Worcestershire: Depth booster
  • Italian Herbs: For aroma
  • Mustard Powder: Adds subtle kick
  • Ground Sage: For earthiness
  • Cheddar Cheese: For gooey goodness
  • Mixed Vegetables: Grab a frozen bag
  • Salt and Pepper: Final touch

How To Make Shepherd's Pie Soup

Before You Begin:
Shred cheese yourself for smoother melting. Let dairy items sit at room temp while you prep.
Brown The Beef:
Cook beef in large pot on medium-high until no pink remains. Get rid of extra grease. Set meat aside.
Prepare Potatoes:
Boil potatoes in salted water until fork-tender, about 10-15 mins. Drain well. Mash them with butter and sour cream until smooth.
Soften Vegetables:
Using the same pot from the meat, melt some butter. Toss in onions and cook until clear. Throw in garlic and cook another minute.
Create The Base:
Mix in flour and cook for a minute. Slowly pour broth while stirring constantly. Add Worcestershire sauce and sprinkle in all your spices.
Get It Creamy:
Pour in half and half. Let it come to a gentle simmer, then lower the heat.
Incorporate Potatoes:
Drop spoonfuls of mashed potatoes into soup. Stir until everything's combined or use a blender for extra smoothness.
Combine Ingredients:
Return meat to pot. Toss in frozen veggie mix. Let everything warm up for 5 minutes.
Last Touches:
Remove from heat. Gradually stir in cheese until completely melted. Give it a taste and add more salt and pepper if needed.
A creamy soup with ground meat, diced potatoes, vegetables, and cheese is being stirred with a wooden spoon in a pot. Pin it
A creamy soup with ground meat, diced potatoes, vegetables, and cheese is being stirred with a wooden spoon in a pot. | zestplate.com

Superior To Traditional Pie

Grabs the best elements of shepherd's pie and kicks them up a notch. Potatoes blend into the broth for amazing creaminess. Every spoon gets meat and veggies. The cheese swirls through making everything extra rich. So easy to enjoy and totally satisfying.

Fresh Soup Approach

Stands apart from your usual soup recipes. Similar to loaded potato soup but beefed up with extras. Thick and substantial, not watery like typical soups. Works great for using up leftover mashed potatoes too.

What Sets It Apart

Those mashed potatoes turn ordinary broth into something luxurious. The beef brings hearty flavor. Bright veggies add nutrition and eye appeal. Melted cheese weaves through improving every mouthful. Simple ingredients that work magic together.

Pro Tips

Always grate cheese yourself for better melting than pre-packaged stuff. Let the soup cool slightly before adding cheese to avoid graininess. Want to cut carbs? Try swapping some potato with mashed cauliflower. Small tweaks can really boost your results.

Storage Options

Stays good in the fridge for three days in an airtight container. Can be frozen up to three months for quick meals later. Reheats beautifully without separating. Cook one big batch on Sunday for effortless dinners throughout your week.

A bowl of hearty beef stew with colorful vegetables, topped with a dollop of mashed potatoes and sprinkled with herbs. Pin it
A bowl of hearty beef stew with colorful vegetables, topped with a dollop of mashed potatoes and sprinkled with herbs. | zestplate.com

Frequently Asked Questions

→ Rather use turkey?

Works just fine. Less fat maybe. Season it more though. Still gets thick. Tastes bit lighter.

→ Want no meat?

Mushrooms work great. Try brown lentils. Season em good. Keep everything else. Still fills you up.

→ Need it thicker?

Cook longer time. Mash more taters. Mix flour and water. Add it slow though. Stir lots while hot.

→ Got slow cooker?

Works real nice. Cook meat first though. Add cream last hour. Don't lift lid much. Takes bout 6 hours.

→ Saving some soup?

Box it up good. Three days cold tops. Heat slow and low. Stir while warming. Might need more broth.

→ Getting too thin?

More potatoes help. Let it cook down. Mix flour in bit. Keep it simmering. Stir bottom good.

→ Taking it places?

Keep it hot wrapped. Bring extra broth. Heat up there. Pack cheese cold. Maybe take backup.

→ Need it quick?

Use ready potatoes. Quick cook veggies. Have stuff chopped. One pot works fine. Still tastes good.

→ Making big batch?

Double works fine. Need bigger pot. Watch liquid amount. More time maybe. Stir more often.

→ Want more taste?

Add fresh herbs. Try garlic too. Splash wine in. Season each step. Even soy sauce works.

→ Potatoes lumpy?

Mash em better. Use hot ones. Add warm milk. Keep stirring good. Strain if needed.

→ Kids picky bout veggies?

Cut em smaller. Mix em in good. More cheese helps. Make it smoother. Skip strong herbs.

Conclusion

Like this? Try beef stew next. Or make potato bake. Both warm you up good.

Shepherds Pie Soup

Cozy meat and potato soup.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cups)

Dietary: ~

Ingredients

01 4 large russet potatoes (2 lbs.), peeled and cut into thirds.
02 ¾ teaspoon salt.
03 ¾ cup sour cream.
04 1 lb. ground beef (85% lean).
05 1 yellow onion, diced.
06 3 cloves garlic, minced.
07 3 tablespoons salted butter, separated.
08 ¼ cup flour.
09 4 cups chicken broth.
10 2 cups half and half.
11 ¾ teaspoon Worcestershire sauce.
12 2 teaspoons Italian seasoning.
13 ½ teaspoon mustard powder.
14 ¼ teaspoon ground sage.
15 2 cups shredded cheddar cheese.
16 1½ cups mixed frozen vegetables.
17 Salt and pepper, to taste.

Instructions

Step 01

Shred the cheese, and measure out the sour cream and half and half, allowing them to reach room temperature for best results.

Step 02

In a large pot, cook the ground beef over medium-high heat until browned and cooked through, then drain the grease and set the beef aside.

Step 03

In the meantime, bring a stockpot of salted water to a boil, add the potatoes, and cook for 10-15 minutes until very fork-tender. Drain and mash them gently with one tablespoon of butter and sour cream, then set aside.

Step 04

In the same pot used for the beef, melt two tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes, followed by the garlic for one more minute.

Step 05

Stir in the flour and cook for a minute to eliminate the raw flour taste. Gradually add the chicken broth while stirring continuously.

Step 06

Mix in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Gently pour in the half and half, bringing the mixture to a gentle boil before reducing it to a simmer.

Step 07

Blend the mashed potatoes into the broth. If a smooth texture is desired, use an immersion blender until the mixture is creamy.

Step 08

Return the cooked ground beef to the pot along with the mixed vegetables. Allow them to heat through for about 5 minutes.

Step 09

Off the heat, gradually stir in the shredded cheddar cheese until fully melted and incorporated, ensuring the soup base isn’t too hot to prevent lumpiness.

Step 10

Finalize by tasting and seasoning with additional salt and pepper as needed, then serve hot and enjoy!.

Notes

  1. For best melting results, shred cheddar cheese from a block rather than using pre-shredded cheese.
  2. This soup can be thickened by allowing it to cool slightly before serving.

Tools You'll Need

  • Kitchen scale.
  • Immersion blender.
  • 3.5-quart Dutch oven.
  • Stockpot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 326
  • Total Fat: 19 g
  • Total Carbohydrate: 30 g
  • Protein: 16 g