Shepherd’s Pie Soup Recipe

ByAmanda
Jump to Recipe· 4.9 from 3 reviews

If you love all the cozy flavors of a classic shepherd’s pie but want something quicker and just as comforting, you are going to absolutely adore this Shepherd’s Pie Soup Recipe. It’s basically all the best parts of shepherd’s pie—creamy mashed potatoes, savory beef, cheesy goodness—packed into a warm, hearty soup that’s perfect for chilly nights or anytime you need a big hug from the inside. Trust me, once you try it, you’ll be making this recipe on repeat.

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Why This Recipe Works

  • Comfort in a Bowl: This soup captures the hearty, creamy essence of shepherd’s pie in a simple, spoonable format that warms you up fast.
  • Balanced Flavors: The combination of Worcestershire sauce, Italian seasoning, and smoky sage creates a depth that makes every bite satisfying.
  • Cheesy Perfection: Shredding your own cheese from a block gives it that silky melt that bagged cheese just can’t compete with.
  • Simple Prep and Tools: You only need a few basic kitchen tools and staple ingredients, so you can whip this up without a fuss.
Shepherd's Pie Soup, hearty shepherd's pie soup, easy shepherd's pie soup recipe, comfort food soup, beef and mashed potato 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

This Shepherd’s Pie Soup Recipe strikes the perfect balance between creamy and hearty thanks to its carefully chosen ingredients. Each item plays a role in layering flavor, creating the right texture, and keeping the soup cozy and filling. I always shop for the best russet potatoes and fresh half-and-half because those little details really show in the final dish.

Shepherd's Pie Soup, hearty shepherd's pie soup, easy shepherd's pie soup recipe, comfort food soup, beef and mashed potato 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: Perfect for mashing—starchy and fluffy—these create that creamy potato base that makes this soup feel like a shepherd’s pie in a bowl.
  • Ground Beef (85% lean): Lean enough to brown nicely without excess grease, but still juicy and flavorful for that classic meaty bite.
  • Yellow Onion: Adds sweet, aromatic depth when softened and caramelized.
  • Garlic: Gives that subtle warmth and savory undertone that brings everything together.
  • Salted Butter: Used in two steps to boost richness and help thicken the base.
  • Flour: Works magic as a thickening agent, giving the broth that velvety texture.
  • Chicken Broth: A flavorful liquid base that’s mild enough to allow the beef and seasonings to shine.
  • Half-and-Half: Adds creamy richness without being too heavy like cream would be.
  • Worcestershire Sauce: Brings umami and a subtle tang that enhances the meatiness.
  • Italian Seasoning: Herbal notes for extra flavor complexity without overpowering the soup.
  • Mustard Powder & Ground Sage: Small flavor bursts that give a subtle earthiness and slight sharpness.
  • Shredded Cheddar Cheese: Sharp and melty, it turns the soup indulgently creamy.
  • Frozen Mixed Vegetables: Convenient and colorful, they add texture and a fresh contrast to the rich base.
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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.

Tweak to Your Taste

I love how forgiving and adaptable this Shepherd’s Pie Soup Recipe is. Over time, I’ve played around with the veggies and seasonings, and truly encourage you to switch things up based on what you have or what you prefer. It’s meant to be your cozy kitchen creation.

  • Swap In Seasonal Veggies: I sometimes swap frozen mixed vegetables for fresh green beans or peas in spring—adds a great pop of color and fresh flavor.
  • Go Dairy-Free: Use coconut milk or unsweetened almond milk instead of half-and-half and a dairy-free sour cream alternative to make it friendly for lactose intolerance.
  • Make it Spicy: A pinch of cayenne or smoked paprika kicked up the warmth for me once; it gave the soup a delightful edge without overpowering the classic taste.
  • Extra Herb Flavor: Fresh thyme or rosemary tossed in near the end can brighten things up beautifully.

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

Step 1: Prep and Cook Your Beef Right

First things first: I like to shred my cheese and let both it and the sour cream and half-and-half come to room temperature while I cook. It helps them melt and combine smoothly later on. Then, cook your ground beef in a large pot over medium-high heat until it’s browned and crumbly. Drain off the grease—too much fat can make the soup greasy—and remove the beef from the pot, saving the flavorful bits stuck at the bottom. These will add a delicious depth to your broth.

Step 2: Boil and Mash Potatoes to Creamy Perfection

While the beef is cooking, peel your russet potatoes and chop them into thirds to ensure they cook evenly. Toss them into a pot, cover with water plus an inch, add salt, and boil gently for 10-15 minutes until they’re fork-tender. Drain and mash gently with a tablespoon of butter and the sour cream—don’t over-mash; you want those fluffy little lumps to keep it interesting!

Step 3: Build the Broth With Care

Turn the heat to medium and melt two tablespoons of butter in your pot. Add the diced yellow onion and cook until soft and translucent, about five minutes, then stir in the minced garlic for just one more minute. Whisk in the flour, stirring constantly for a full minute to cook off the raw taste—this step is key for a smooth, thickened base. Gradually add the chicken broth in splashes while stirring, scraping all those tasty beef bits off the bottom as you go, then stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage.

Step 4: Cream It Up and Blend for Smoothness

Slowly pour in the half-and-half and bring the mixture to a boil, then reduce to a simmer. Stir in your mashed potatoes until they’re fully incorporated; if you have an immersion blender, now’s the time to use it. Blend the soup gently right in the pot until creamy and silky—if you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender. Just make sure it’s cooled slightly first.

Step 5: Finish With Beef, Veggies, and Cheese

Add the cooked ground beef and frozen mixed vegetables to the pot. Let everything heat through for about five minutes. Then take the soup off the heat and gradually stir in the shredded cheddar cheese. Make sure the soup isn’t too hot or the cheese won’t melt smoothly and can clump up. As it cools, the soup will thicken nicely. Taste and adjust seasonings with salt and pepper, then it’s ready to serve!

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Pro Tips for Making Shepherd’s Pie Soup Recipe

  • Shred Your Own Cheese: Bagged shredded cheese often has anti-caking agents that stop it from melting smoothly—grate your own for that perfect creamy melt.
  • Don’t Over-Mash Potatoes: Leaving a few lumps in the mash adds texture and keeps the soup from becoming gluey.
  • Use an Immersion Blender: It’s my favorite kitchen tool to get creamy soups without dirtying extra dishes or risking burns transferring hot liquids.
  • Temper Cheese Mixing: Let the soup cool slightly before adding cheese to avoid clumping or graininess.

How to Serve Shepherd’s Pie Soup Recipe

Shepherd's Pie Soup, hearty shepherd's pie soup, easy shepherd's pie soup recipe, comfort food soup, beef and mashed potato 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 usually sprinkle a little fresh chopped parsley or chives on top—it adds a fresh pop of color and a mild oniony brightness that complements the richness perfectly. Sometimes I toss a few extra shredded cheddar or even a dollop of sour cream on top if I’m feeling indulgent.

Side Dishes

This soup pairs beautifully with a crisp green salad dressed with a simple vinaigrette or some crusty garlic bread to sop up every last drop. If you want to keep the comfort theme strong, a side of roasted Brussels sprouts or a light coleslaw works wonders, too.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini mugs lined up on a wooden board with rustic breadsticks on the side. It’s an easy way to impress guests and keeps things casual yet special. Another fun idea is to swirl a little herb oil or smoky paprika oil on top for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into airtight containers and keep them in the fridge for up to three days. The soup thickens as it sits, so if it seems too thick when reheated, I just stir in a splash of broth or milk to loosen it up.

Freezing

This soup freezes really well! I portion it out into freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove. Just remember the potatoes might absorb some liquid, so add a bit of broth if necessary to get that creamy consistency back.

Reheating

I prefer reheating Shepherd’s Pie Soup Recipe on the stovetop over medium-low heat, stirring occasionally to prevent sticking and keep it smooth. Avoid microwaving if possible, as it can heat unevenly and make the cheese separate.

FAQs

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

    Absolutely! Swap the ground beef for plant-based crumbles or lentils, and use vegetable broth instead of chicken broth. You can keep the rest of the ingredients the same for a comforting vegetarian version.

  2. What’s the best cheese to use for this soup?

    I recommend sharp cheddar cheese because of its flavor and meltability. Shredding it yourself ensures it melts smoothly and gives the soup that creamy texture we all love.

  3. Can I use leftover mashed potatoes instead of making fresh?

    You can, but the texture might be slightly different. Freshly boiled and mashed potatoes give a lighter, creamier base. Leftover mash tends to be denser and can make the soup thicker, so you might need to adjust with some extra broth or half-and-half.

  4. Is it okay to skip the immersion blender step?

    Yes, you can skip blending for a chunkier soup, but the immersion blender helps create that smooth, velvety texture reminiscent of classic shepherd’s pie filling. If you don’t have one, using a regular blender can work too, just blend carefully in batches.

  5. How long does this soup keep in the fridge?

    Stored properly in an airtight container, the Shepherd’s Pie Soup Recipe keeps well for up to 3 days. Beyond that, the quality and flavor start to decline.

Final Thoughts

This Shepherd’s Pie Soup Recipe is one of those cozy comforts that makes even the busiest days feel a little slower and warmer. I love how it brings together familiar flavors in a new way that’s easy, fast, and satisfying. I know you’re going to enjoy making it as much as eating it—and sharing it too. So grab your ingredients, get comfy in your kitchen, and make yourself a big pot of this delicious soup. Your future self will thank you!

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Shepherd’s Pie Soup Recipe

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

Shepherd’s Pie Soup is a comforting and hearty soup that combines the flavors of classic shepherd’s pie in a creamy, cheesy broth. Made with ground beef, tender mashed potatoes, mixed vegetables, and melted cheddar cheese, this soup is a perfect dish for a cozy meal any time of year.

Ingredients

Units Scale

Mashed Potatoes

  • 4 large russet potatoes, equal to 2 lbs.
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 tablespoon salted butter

Soup Base

  • 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
  • Salt and pepper, to taste

Finishing Touches

  • 2 cups shredded cheddar cheese
  • 1 1/2 cups mixed frozen vegetables

Instructions

  1. Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Allow them all to sit at room temperature.
  2. Cook the Beef: Cook and crumble the ground beef over medium-high heat in a large pot until fully cooked. Drain the grease and remove the beef from the pot; set aside.
  3. Boil & Mash Potatoes: Peel and cut the potatoes into thirds. Place them in a stock pot, cover with water by 1 inch, add salt, and boil gently for 15 minutes or until very fork tender. Drain, then mash gently. Stir in sour cream and 1 tablespoon butter. Set aside.
  4. Prepare the Broth: Melt 2 tablespoons of butter over medium heat in the same pot. Add onions and cook until softened, about 5 minutes. Add garlic and cook 1 more minute. Stir in flour and cook for 1 full minute to remove raw flour taste.
  5. Add Liquids and Seasonings: Gradually add chicken broth, stirring constantly and scraping up any browned bits for flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add half and half, bring to a boil, then reduce to a simmer.
  6. Combine Potatoes and Blend: Stir mashed potatoes into the broth until well combined. Use an immersion blender to blend the soup until creamy; alternatively, blend in batches in a blender if necessary.
  7. Add Beef and Vegetables: Return ground beef to the pot and add frozen mixed vegetables. Heat through for about 5 minutes.
  8. Add Cheese: Remove the pot from heat. Gradually sprinkle in shredded cheese, stirring gently until melted and smooth. Avoid very hot temperatures to ensure cheese melts creamy.
  9. Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve warm and enjoy your hearty Shepherd’s Pie Soup.

Notes

  • Shred cheese from a block for better melting; pre-shredded cheeses often contain cellulose that prevents smooth melting.
  • Use a kitchen scale to accurately weigh potatoes for best results.
  • An immersion blender makes it easy to blend the soup directly in the pot safely.
  • A 3.5 quart dutch oven is ideal for preparing this recipe because of its size and heat distribution.
  • For vegetarian version, substitute ground beef with plant-based meat or mushrooms and use vegetable broth.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 65 mg

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