Shepherd’s Pie Soup is a creamy, hearty twist on the classic comfort food, loaded with tender potatoes, seasoned beef, and all the amazing flavors you love in one bowl!
Author’s Notes
Meet Shepherd’s Pie Soup!
Being the soup lover that I am, I love finding ways to reinvent my favorite comfort foods into soups. Turning lasagna into my Lasagna Soup (and even a crockpot version) has been a longtime favorite. Another hit with my family was when I turned my Chicken Pot Pie into a delicious Pot Pie Soup.
Today I’m channeling another cold-weather classic, Shepherd’s Pie, into a creamy, potato-filled soup. Technically, it’s more of a Cottage Pie since we’re using beef instead of lamb, but the two are pretty interchangeable here in the States.
Instead of a mashed potato topping, I’ve loaded the soup with tender potatoes, the same warm spices like thyme and sage, a splash of Worcestershire, and all the veggies you’d find in a traditional Shepherd’s Pie. It’s creamy, comforting, and so delicious!
Ingredients In Shepherd’s Pie Soup
| Ingredient | Helpful Tip |
|---|---|
| Ground beef | I use 80/20 ground beef for rich flavor and enough fat to cook the veggies. Lean beef works too; just add a bit of olive oil if needed. |
| Mirepoix (carrots, celery, onion) & garlic | Dice veggies small so they cook evenly and blend nicely into the creamy soup base. |
| Potatoes | Baby gold potatoes hold their shape well and add rich, buttery flavor. No need to peel them since the skin is thin and tender. |
| Broth, milk & cream | Use good-quality broth and whole milk for a creamy texture without needing extra thickeners. |
| Cheddar cheese & herbs | Shred your own cheese for smooth melting, and finish with fresh parsley or thyme for brightness. |
How To Make Shepherd’s Pie Soup
- Brown the beef. Cook in a large pot until browned, then remove and set aside.
- Sauté veggies. Add carrots, celery, and onion; cook until tender.
- Simmer potatoes. Add potatoes, seasonings, and garlic. Add broth and simmer until tender.
- Make cream base. Melt butter, whisk in flour, slowly add milk and cream until thick.
- Combine and finish. Stir in cream mixture, add peas and corn, melt in cheddar, and serve warm.
Storage
Store Shepherd’s Pie Soup leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove over medium-low heat, adding a splash of milk or broth to loosen. Soup with dairy doesn’t freeze well, so it’s best enjoyed fresh.
More Comforting Meals To Try:
Shepherd’s Pie Soup
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef chuck 80/20
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups mirepoix or use 1 cup diced carrots, 1 cup diced celery, & 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 1-1/2 pounds baby gold potatoes diced (4 cups)
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground mustard powder
- 1/4 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 3 cups chicken stock or broth (high-quality like Swanson)
- 1 bay leaf optional
- 5 tablespoons unsalted butter
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1-1/2 cup frozen peas
- 2 cups shredded sharp Cheddar cheese
- 1 cup frozen corn
- 1 teaspoon Worcestershire sauce optional
- Fresh herbs optional, for serving (parsley or thyme)
- Crusty buttered bread optional, for serving
Instructions
- Add olive oil to a large pot over high heat. Once hot, add the beef along with salt and pepper. Let it sear for about 1 minute per side, then crumble and cook until deeply browned. Once cooked, use a slotted spoon to remove the beef, leaving behind about 2-3 tablespoons of grease. If there is any more than that, discard excess.
- Add the carrots, celery, and onion to the pot. Sauté for 6–8 minutes until softened. Don't rush this! Add the potatoes, garlic, and seasonings, stirring constantly for 1–2 minutes until fragrant.
- Add the chicken stock and bay leaf. Bring to a boil over medium-high heat, then reduce to medium. Cover and simmer for 10–15 minutes, or until the potatoes are tender.
- In a separate pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly add the milk, whisking until smooth. Cook until thickened and gently bubbling, then stir in the heavy cream and remove from heat.
- Pour the cream mixture into the soup along with the cooked beef, peas, and corn. Stir well. Reduce heat to low and add Cheddar one handful at a time, stirring until smooth and creamy. Cook, stirring occasionally, until nicely thickened. Taste and adjust seasoning as needed. Remove and discard bay leaf. Stir in Worcestershire sauce.
- Serve warm, topped with fresh parsley or thyme, alongside toasted buttered bread.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Shepherd’s Pie Soup
- Crusty bread: Perfect for soaking up the creamy broth
- Garlic bread: For a nice buttery, garlicky flavor
- Buttered rolls or biscuits: Perfect for dunking in the broth.
- Caesar salad: The perfect side salad!
- Grilled cheese bites: These are fun when serving a crowd!
Quick Tip
What is Mirepoix? It’s just a fancy word for a mix of diced carrots, celery, and onion. This trio adds amazing depth and flavor to soups.
Tips To Level-Up Your Soup Game
- Cut potatoes evenly: Smaller, same-sized cubes will cook more evenly.
- Shred cheese fresh: Pre-shredded cheese doesn’t melt as smoothly and can make the soup grainy.
- Simmer gently: Once the dairy is added, keep the heat low to prevent curdling.
- Add veggies last: Stir in peas and corn near the end so they don’t overcook.
- Use the right pot: A heavy-bottomed pot (like enameled cast iron) helps prevent scorching when thickening the soup.
This shouldn’t be called Shepherds Pie soup. Because beef shouldn’t be used in this, it should be lamb instead. Because what does a Shepherd do for a job? It shepherds the sheep, not cows. You should call it cottage pie soup which is the equivalent to Shepherd’s pie because it uses beef.
I wonder if I could do this recipe in a crock pot, absolutely love your recipes especially your chili.
I’m so thrilled to hear you’ve been loving my recipes! Thanks so much Anissa! I haven’t tested this in a crockpot but I’ll add it to my list!