Shepherd's Pie Soup

5 from 1 vote

Shepherd’s Pie Soup is rich, hearty, and downright delicious, with buttery potatoes, seasoned beef, and tender veggies.

Prep Time30

Cook Time25

Total Time55

Course: Dinner, Soup

Cuisine: American

Keyword: Shepherd's Pie Soup

Servings: servings

Cost: $16.17

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

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.

Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of milk or broth.