If you love the comforting flavors of shepherd’s pie, then you’re going to adore this Shepherd’s Pie Soup. It combines all the hearty ingredients of the classic dish—ground meat, vegetables, rich broth, and creamy mashed potatoes—in a warm, satisfying soup form. Perfect for chilly days, this soup is a one-pot meal that’s easy to make and full of flavor. Serve it with some crusty bread on the side, and you’ve got a cozy dinner that everyone will love!

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

• 1 tablespoon olive oil
• 1 lb ground beef or lamb
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 4 cups beef broth
• 2 cups water
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 cups mashed potatoes (prepared or leftover)
• 1/2 cup heavy cream or milk (optional, for extra creaminess)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Ground Meat
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if needed.
2. Sauté Vegetables
   • Add the diced onion, garlic, carrots, and celery to the pot. Cook for 5-6 minutes, or until the vegetables begin to soften.
3. Add Seasoning and Broth
   • Stir in the tomato paste and Worcestershire sauce until well combined. Add the beef broth, water, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
4. Add Peas and Mashed Potatoes
   • Stir in the frozen peas and let them cook for 2-3 minutes. Spoon the mashed potatoes into the soup in small dollops, allowing them to blend in slightly but still retaining some texture. If you prefer a creamier soup, stir in the heavy cream or milk.
5. Serve
   • Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread on the side.

Cook Notes & Tips

• Mashed Potatoes: If you have leftover mashed potatoes, this soup is a perfect way to use them. You can also make a quick batch if you don’t have any on hand.
• Meat Option: Traditional shepherd’s pie uses lamb, but ground beef works just as well. You can even mix beef and lamb for extra flavor.
• Texture: For a thicker soup, reduce the amount of water or broth by half a cup. Alternatively, you can blend a portion of the soup for a creamier consistency.

Recipe Variations

• Vegetarian Shepherd’s Pie Soup: Replace the ground meat with lentils or a plant-based ground meat substitute. Use vegetable broth instead of beef broth.
• Cheesy Twist: Stir in 1/2 cup of shredded cheddar cheese just before serving for a cheesy version of shepherd’s pie soup.
• Spicy Version: Add 1/4 teaspoon cayenne pepper or red pepper flakes for a bit of heat.

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time? A: Yes! This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through.

Q: Can I freeze Shepherd’s Pie Soup? A: Absolutely! Allow the soup to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: Can I use instant mashed potatoes? A: Yes, instant mashed potatoes work well for this recipe if you’re short on time.

This Shepherd’s Pie Soup is a comforting, hearty meal that brings together all the classic flavors of shepherd’s pie in a delicious, easy-to-make soup form. Perfect for a cold evening, this one-pot dish will warm you up and satisfy your cravings for a hearty, home-cooked meal. Make a batch for dinner and enjoy the cozy comfort in every spoonful!