Shepherd’s Pie Soup Recipe

ByLily
Jump to Recipe· 4.6 from 8 reviews

If you’re craving all the cozy, comforting flavors of a classic shepherd’s pie but want something quicker and a bit lighter, you’re going to adore this Shepherd’s Pie Soup Recipe. Imagine a creamy, hearty bowl packed with tender potatoes, savory ground beef, melty cheese, and wholesome veggies—it’s basically all your favorite shepherd’s pie ingredients in a warm, cozy soup that’s perfect for any day. Trust me, once you make it, it’s going to become your go-to comfort meal, especially when you want all the flavor without the fuss of assembling a pie.

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Why This Recipe Works

  • All The Flavors, Less Fuss: It captures that classic shepherd’s pie flavor but in an easier-to-make soup form, saving you assembly time.
  • Creamy and Hearty: The potatoes blended into the broth add natural thickness and creaminess without extra heaviness.
  • Customizable Comfort: It’s a flexible recipe you can tweak to your taste or dietary needs easily.
  • Perfect for Meal Prep: This soup reheats beautifully and can be frozen with great results, saving future busy nights.
Shepherd's Pie Soup, easy shepherd's pie soup, hearty shepherd's pie soup, comforting shepherd's pie soup, creamy shepherd's pie 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

Each ingredient in this Shepherd’s Pie Soup Recipe has a special role that helps you get that perfect balance of comfort and flavor. From the creamy potatoes to the savory spices, I’ve learned what makes this soup sing and will share those little tips so your version turns out just right.

Shepherd's Pie Soup, easy shepherd's pie soup, hearty shepherd's pie soup, comforting shepherd's pie soup, creamy shepherd's pie 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: They’re starchy and creamy when mashed, helping thicken the soup naturally—plus, they hold up well without getting gummy.
  • Ground beef: Use 85% lean for that perfect mix of flavor and just enough fat to keep it juicy without excess grease.
  • Yellow onion: Adds sweet, mellow depth that forms the backbone of the broth.
  • Garlic: A little punch of aromatic flavor that brightens every bite.
  • Butter: Divided use helps build layers of richness—from sautéeing to finishing the potatoes.
  • Flour: Creates a roux with the butter that thickens the soup and gives it body.
  • Chicken broth: The base of the soup’s liquid; you can swap for beef broth if you like it a bit heartier.
  • Half and half: Adds creaminess without being as heavy as cream, keeping the soup luscious but balanced.
  • Worcestershire sauce: That secret umami bomb to deepen the beef flavor and add complexity.
  • Italian seasoning: A blend of herbs that complements the savory notes without overpowering.
  • Mustard powder: Brings a subtle kick that brightens the entire dish.
  • Ground sage: Adds warmth and earthiness for a classic shepherd’s pie vibe.
  • Cheddar cheese: Shredded fresh from a block melts better and gives a sharp, creamy finish.
  • Mixed frozen vegetables: Convenient and colorful, they add texture and nutrition—plus they cook quickly right in the soup.
  • Salt & pepper: Essential seasonings for balancing and enhancing every flavor in the bowl.
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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.

Make It Your Way

I love this Shepherd’s Pie Soup Recipe just as it is, but trust me, it’s super forgiving and welcoming to your own twists. Whether you want it spicier, veggie-packed, or dairy-free, I’ve tried a few variations that worked out great—feel free to experiment!

  • Variation: I once swapped the ground beef for ground turkey for a lighter option, and it still soaked up all those flavorful spices beautifully.
  • Dairy-Free: Try coconut milk instead of half and half and omit the cheese for a creamy yet dairy-free twist that kids loved.
  • Extra Veggies: Feel free to toss in diced carrots, celery, or even a handful of fresh spinach at the end for extra color and nutrients.

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

Step 1: Get Your Prep in Place

First things first: shred your cheddar cheese from a block—starting with pre-shredded cheese can be tempting, but fresh shredded cheese melts and blends in so much better. Measure out your sour cream and half and half and let them come to room temperature while you prep everything else — it helps the soup come together creamier later on.

Step 2: Cook the Ground Beef

Heat your pot over medium-high and cook the ground beef until it’s fully browned and crumbled. Make sure to drain the excess grease well—it keeps the soup from getting greasy while preserving that savory richness. Set the cooked meat aside while you start on the potatoes and broth.

Step 3: Boil and Mash Those Potatoes

Peel and cut your russet potatoes into thirds so they cook evenly. Cover with water and add salt, then boil gently for about 10-15 minutes until fork-tender. Drain well, then mash gently with sour cream and a tablespoon of butter to get that perfect creamy base for your soup. Set it aside while you make the broth.

Step 4: Build the Broth

Melt the remaining butter over medium heat on your stove. Add diced onion and cook until it softens, about 5 minutes, then toss in minced garlic and let it cook for just a minute more—you want those aromatics to bloom without burning. Next, sprinkle in the flour and stir constantly for a whole minute to cook out that raw flour taste. Don’t rush this step; it makes a huge difference!

Step 5: Add Liquids and Seasonings

Pour in the chicken broth gradually, whisking to keep lumps away. Scrape the bottom of the pot with your spatula as you stir to release any brown bits left from the beef—that’s pure flavor gold right there! Mix in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Now, slowly add the half and half, bring the whole pot to a boil, then reduce the heat to a simmer.

Step 6: Combine Potatoes and Blend

Stir in your mashed potatoes until fully incorporated into the broth. This is where the magic happens, because the potatoes thicken and enrich the soup without any extra cream. I love using an immersion blender here right in the pot to get it silky smooth, but you can also blend in batches if you prefer a chunkier texture—either way works!

Step 7: Add Meat, Veggies, and Cheese

Toss the cooked ground beef and frozen mixed veggies into the pot, letting everything heat through for about 5 minutes so those veggies get tender but still hold their texture. Remove from the heat and sprinkle your shredded cheddar cheese in gradually, stirring as you go to melt it smoothly—if the soup’s too hot, the cheese can clump, so let it cool just a bit first. Finish with salt and pepper to your taste and you’re ready to serve.

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Tips from My Kitchen

  • Shred Cheese Fresh: Always shred from a block for best melt and flavor—pre-shredded cheese doesn’t melt as creamily because of anti-caking agents.
  • Don’t Rush the Roux: Cook the flour and butter mixture for at least one full minute to avoid any raw flour taste that can ruin your broth.
  • Use an Immersion Blender: Blending right in the pot saves time, reduces cleanup, and you can control the texture easily.
  • Cool Before Cheese: Let the soup cool slightly before stirring in cheese so it melts smoothly, giving you a nice creamy finish.

How to Serve Shepherd’s Pie Soup Recipe

Shepherd's Pie Soup, easy shepherd's pie soup, hearty shepherd's pie soup, comforting shepherd's pie soup, creamy shepherd's pie 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 like to top this soup with some extra shredded cheddar cheese and a sprinkle of freshly chopped parsley or chives for a pop of color and fresh bite. Sometimes, crispy cooked bacon or a dollop of sour cream makes it feel extra indulgent—just like the real shepherd’s pie but in a bowl!

Side Dishes

This soup stands tall on its own but pairs beautifully with a simple green salad or crusty artisan bread for dipping. I’ve also served it alongside roasted Brussels sprouts or steamed green beans to sneak in extra greens at the table.

Creative Ways to Present

For a cozy family dinner, I’ve served this soup in mini bread bowls—super fun and extra comforting! I also love making little grilled cheese croutons by cutting up grilled cheese sandwiches into cubes and popping them on top for a crunchy, cheesy garnish kids adore.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers into airtight containers and store in the fridge for up to four days. I find this soup actually tastes better the next day because the flavors have time to meld even more.

Freezing

This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty freezer bags, press out any air, and freeze for up to three months. Just remember to skip adding the cheese before freezing—add it fresh when reheating for the best melt and texture.

Reheating

Reheat gently in a saucepan over low-medium heat, stirring occasionally to prevent sticking. Add the shredded cheddar towards the end of reheating so it melts fresh and creamy. If the soup thickens too much, just splash in a bit of broth or milk to loosen it up.

FAQs

  1. Can I use ground lamb instead of beef in this Shepherd’s Pie Soup Recipe?

    Absolutely! Ground lamb is a traditional choice in shepherd’s pie and works wonderfully here. It adds a richer, slightly gamey flavor that pairs beautifully with the seasonings. Just cook and drain it the same way as the ground beef.

  2. How do I make this shepherd’s pie soup vegetarian?

    To make a vegetarian version, swap the ground beef for sautéed mushrooms or a plant-based meat substitute, and use vegetable broth instead of chicken broth. Adding lentils can also boost protein and texture to mimic the meatiness.

  3. What’s the best way to prevent the soup from becoming too thick?

    Mashed potatoes naturally thicken the soup, so if it becomes too thick, just add a splash of broth, milk, or water when reheating to reach the consistency you prefer. Stir well after adding liquid and heat gently.

  4. Is there a shortcut to making this soup?

    If you’re short on time, you can boil your potatoes in the microwave or use leftover mashed potatoes from another meal. Also, using pre-chopped frozen onions and frozen mixed vegetables saves prep time without compromising flavor.

  5. Can I make this Shepherd’s Pie Soup Recipe dairy-free?

    Yes! Swap out the sour cream and half and half for coconut milk or a creamy plant-based yogurt, and leave out the cheese or use a dairy-free cheese alternative. The soup will still be creamy and satisfying.

Final Thoughts

I have to say, this Shepherd’s Pie Soup Recipe holds a special place in my kitchen rotation because it brings all those warm, familiar flavors into a quick, comforting bowl. Whether you’re feeding busy weeknights or craving a nostalgic classic in a new form, this soup never disappoints. Give it a try—not only will it fill up your belly, but it’ll probably end up being your new favorite hug-in-a-bowl.

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Shepherd’s Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Shepherd’s Pie Soup is a comforting and hearty twist on the classic shepherd’s pie, combining creamy mashed potatoes, savory ground beef, mixed vegetables, and melted cheddar cheese into a rich and flavorful soup perfect for cozy meals.

Ingredients

Units Scale

Potatoes and Dairy

  • 4 large russet potatoes, equal to 2 lbs.
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 3 tablespoons salted butter, divided
  • 2 cups half and half
  • 2 cups shredded cheddar cheese

Beef and Vegetables

  • 1 lb. ground beef, 85% lean
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups mixed frozen vegetables

Broth and Seasonings

  • 1/4 cup flour
  • 4 cups chicken broth
  • 3/4 teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • Salt and pepper, to taste

Instructions

  1. Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half, allowing them to come to room temperature for better texture and flavor integration.
  2. Cook the Beef: In a large pot or Dutch oven, cook and crumble the ground beef over medium-high heat until fully cooked. Drain any excess grease and remove the beef from the pot; set aside.
  3. Boil & Mash Potatoes: Peel the russet potatoes and cut them into thirds. Place in a stock pot, cover with one inch of water, add the salt, and boil gently for 15 minutes or until very fork tender. Drain and mash gently. Mix in the sour cream and 1 tablespoon of butter. Set aside.
  4. Prepare the Broth Base: Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
  5. Make the Roux: Whisk in the flour and stir continuously with a silicone spatula as it cooks for 1 full minute to eliminate the raw flour taste.
  6. Add Broth and Seasonings: Gradually pour in the chicken broth in splashes, stirring constantly. Use the spatula to scrape the bottom of the pot to incorporate beef bits for extra flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage.
  7. Add Half and Half and Simmer: Slowly add the half and half while stirring. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
  8. Combine Potatoes and Blend: Stir in the mashed potatoes until evenly incorporated. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, transfer batches to a blender and blend carefully.
  9. Add Beef and Vegetables: Return the cooked ground beef to the pot along with the frozen mixed vegetables. Heat through for about 5 minutes until hot and vegetables are tender.
  10. Add Cheese and Final Seasoning: Remove the pot from heat. Gradually sprinkle the shredded cheddar cheese into the soup, stirring gently to melt into a creamy texture. Be sure the soup is not too hot to encourage smooth melting. Season with salt and pepper to taste.
  11. Serve: Ladle the soup into bowls and serve warm for a delicious, hearty meal.

Notes

  • Use block cheddar cheese for shredding, as pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • Heluva Good Orange Sharp Cheddar is recommended for its excellent melting properties and flavor.
  • Kitchen scale helps to accurately weigh potatoes for consistent results.
  • An immersion blender allows easy blending directly in the pot without transferring hot soup to another container.
  • A 3.5-quart Dutch oven is ideal for preparing this soup due to its size and heat retention.

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 60 mg

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