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A hearty bowl of Shepherd's Pie Soup is presented as a comforting featured image.
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.