EASY SHEPHERD’S PIE SOUP

Craving the cozy, comforting flavors of shepherd’s pie but looking for something a little quicker and easier? Imagine sinking your spoon into a bowl of savory ground beef simmered in a rich, herby broth, topped with creamy, dreamy mashed potatoes. This Shepherd’s Pie Soup delivers all the classic taste without all the fuss, and I promise, it’ll become a new family favorite!

Gather Your Goodies: The Ingredients You’ll Need

For the Savory Soup Base:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 pound ground beef
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce

For the Dreamy Mashed Potato Topping:

• 2 pounds russet potatoes, peeled and quartered
• 1/2 cup milk (or more, to desired consistency)
• 4 tablespoons butter
• Salt and pepper to taste

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds a flavorful base for your soup, so don’t rush it!

Step 2: Brown the Beef

1. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned.
2. Drain off any excess grease. Nobody wants greasy soup!

Step 3: Bloom the Flavors

1. Stir in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook for 1 minute more, until fragrant. This awakens the herbs and garlic, releasing their delicious aromas.

Step 4: Simmer the Soup

1. Pour in the beef broth and diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
2. Stir in the frozen peas, frozen corn, and Worcestershire sauce. Cook for another 5 minutes, until the vegetables are heated through.

Step 5: Mash Those Potatoes!

1. While the soup is simmering, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain the potatoes well and return them to the pot.
3. Add the milk and butter and mash until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed to reach your desired consistency.

Step 6: Assemble and Serve

1. Ladle the Shepherd’s Pie Soup into bowls.
2. Top each bowl with a generous dollop of mashed potatoes.
3. Garnish with a sprinkle of fresh parsley or chives, if desired.
4. Serve immediately and enjoy!

Pro Tips for the Perfect Shepherd’s Pie Soup

• Spice it Up: Add a pinch of red pepper flakes to the soup base for a little heat.
• Veggie Power: Feel free to add other vegetables to the soup, such as mushrooms, green beans, or spinach.
• Thickening Things Up: If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 5 minutes of cooking.
• Make-Ahead Magic: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat before serving and topping with the mashed potatoes.
• Freezer Friendly: This soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. The mashed potatoes are best made fresh, but you can freeze them separately if needed.

Variations to Make It Your Own

Lamb It Up!

Traditional shepherd’s pie is made with lamb, so feel free to substitute ground lamb for the ground beef in this recipe. It adds a wonderful depth of flavor.

Sweet Potato Topping

For a sweeter and more vibrant topping, try using sweet potatoes instead of russet potatoes. They add a lovely color and a slightly sweet flavor that complements the savory soup perfectly.

Cauliflower Mash

Looking for a lower-carb option? Replace the mashed potatoes with mashed cauliflower. Steam or boil cauliflower florets until tender, then mash them with milk, butter, and seasonings just like you would with potatoes.

Cheesy Goodness

Stir some shredded cheddar cheese into the mashed potatoes for an extra layer of flavor and richness. You can also sprinkle some cheese on top of the soup before serving.

Serving Suggestions for a Complete Meal

This Shepherd’s Pie Soup is hearty enough to be a meal on its own, but here are a few serving suggestions to round out your dinner:

• Crusty Bread: Serve with a side of crusty bread for dipping into the soup.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich soup.
• Garlic Bread: Elevate your bread game with some homemade garlic bread.

Other Soup Recipes You’ll Love

If you’re a soup fanatic like me, you’re always on the hunt for new and delicious recipes. Here are a few of my other favorites that I think you’ll enjoy:

• Craving an Italian classic? Try this Minestrone Soup, packed with vegetables and pasta.
• Feeling under the weather? This Italian Penicillin Soup will warm you from the inside out.
• For a hearty and satisfying meal, you can’t beat Lasagna Soup.
• Looking for something comforting and easy? This Sausage Soup is the answer.
• On a chilly day, this Cozy Chicken Soup is a perfect choice.

A Perfect Pairing

Thinking about what to serve alongside this delicious soup? Consider making Meatloaf Mashed Potatoeseer for another time; they complement each other wonderfully. The comforting flavors and textures make for a delightful culinary experience, offering a balance of rich savories and creamy smoothness that will leave everyone feeling satisfied.

Why This Shepherd’s Pie Soup is a Winner

This Shepherd’s Pie Soup is a winner because it’s:

• Easy to make: Minimal prep time and simple instructions make this a great weeknight meal.
• Comforting and satisfying: All the flavors of shepherd’s pie in a warm and cozy soup.
• Customizable: Easily adapt the recipe to your liking with different vegetables, meats, or toppings.
• Freezer-friendly: Make a big batch and freeze leftovers for a quick and easy meal later.

So there you have it – a super simple and utterly delicious Shepherd’s Pie Soup recipe! I hope you love it as much as my family does. Don’t be afraid to get creative and make it your own. Happy cooking!

Lady Maria

Easy Shepherd’s Pie Soup

This Shepherd’s Pie Soup delivers the classic comforting flavors of shepherd’s pie in a quick and easy soup format. Savory ground beef simmers in a rich, herby broth, topped with creamy mashed potatoes for a satisfying and customizable meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 pound ground beef
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups beef broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce
• 2 pounds russet potatoes, peeled and quartered
• 1/2 cup milk
• 4 tablespoons butter
• Salt and pepper to taste
• Optional: Fresh parsley or chives for garnish

Equipment

• large pot or Dutch oven
• Cutting board
• Chef’s knife
• Potato masher
• Large pot for potatoes
• Measuring spoons
• Measuring cups
• Ladle
• Bowls

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
4. Stir in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook for 1 minute more, until fragrant.
5. Pour in the beef broth and diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Stir in the frozen peas, frozen corn, and Worcestershire sauce. Cook for another 5 minutes, until the vegetables are heated through.
7. While the soup is simmering, place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
8. Drain the potatoes well and return them to the pot.
9. Add the milk and butter and mash until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed to reach your desired consistency.
10. Ladle the Shepherd’s Pie Soup into bowls.
11. Top each bowl with a generous dollop of mashed potatoes.
12. Garnish with a sprinkle of fresh parsley or chives, if desired.
13. Serve immediately and enjoy!

Notes

Spice it up with red pepper flakes. Add other vegetables like mushrooms or green beans. For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup during the last 5 minutes. The soup base can be made ahead and stored for up to 3 days. It is freezer friendly too. For variations: substitute ground lamb for ground beef, use sweet potatoes for the mashed topping, replace potatoes with mashed cauliflower, or stir in shredded cheddar cheese into the mashed potatoes.