I made this beef pot pie soup on a chilly evening and fell in love almost immediately. As I stirred the simmering pot, the aroma of beef, herbs, and vegetables filled my kitchen and made me grin.
The idea struck me: why not turn a classic pot pie into a hearty, comforting soup? So I gave it a go. The result? A rich, satisfying “stoop” (soup + stew) that’s perfect for feeding the family or curling up with a bowl on a quiet night.
Ingredients
Here’s what you’ll need to make this delicious beef pot pie soup (serves about 10).
Note: several servings
- 1 tablespoon olive oil — for sautéing, adds healthy fat and flavor
- 1 pound lean ground beef — I used 93% lean to keep it rich but not greasy
- 2 teaspoons salt (divided) — seasoning in stages helps layers of flavor
- 1 teaspoon black pepper (divided) — a dash at different steps keeps spice balanced
- 1 large onion, chopped — brings sweetness and depth
- 6 garlic cloves, minced — fresh garlic is more flavorful than jarred
- 2 bay leaves — these add a subtle earthy aroma
- 3 tablespoons fresh thyme, finely chopped — fresh is better than dried for brightness
- 3 tablespoons fresh parsley, chopped (plus extra for garnish) — fresh finish
- 3 large carrots, peeled and diced — natural sweetness
- 2 celery stalks, diced — classic base vegetable
- 1 pound red potatoes, peeled and cut into ½-inch cubes — hold shape in the soup
- 3 parsnips, peeled and diced — adds a bit of sweet earthiness
- 3 tablespoons tomato paste — concentrates tomato flavor
- 3 tablespoons Worcestershire sauce — deep umami boost
- 4 cups beef stock (low-sodium or no-salt-added recommended) — soup base
- 1 cup Irish stout beer — adds richness and depth
- 10 frozen puff pastry shells — for serving and dunking
- 1½ cups frozen peas, rinsed and drained — maintains texture
- 11 ounce can of corn, drained — a touch of sweetness
- Optional: 2 tablespoons cornstarch mixed with 3 tablespoons water — thickener
- Optional: grated Parmesan cheese — garnish and extra savory bite
Variations
You can tweak the recipe to suit different tastes or dietary needs:
- Dairy-free/cheese-free: omit the Parmesan or replace with a dairy-free cheese.
- No alcohol: skip the stout beer and use an additional cup of beef stock (or water) instead.
- Gluten-free: skip the puff pastry shells (many are not gluten-free) or serve with gluten-free bread.
- Thicker soup: stir in that cornstarch slurry if you prefer a stew-like consistency.
- Extra flavor add-ins: a splash of red wine, a handful of chopped mushrooms, or a pinch of smoked paprika can deepen the flavor.
Cooking Time
Here’s how the timing breaks down:
- Prep Time: 5 minutes
- Cooking Time: 35 minutes
- Total Time: 40 minutes
Equipment You Need
Here are the essentials and how you’ll use them:
- Large Dutch oven or heavy soup pot — to brown beef and simmer soup
- Sharp knife and cutting board — for chopping vegetables
- Wooden spoon or spatula — to stir and break up beef
- Measuring cups and spoons — for accurate ingredient amounts
- Baking sheet (or whatever the puff pastry package says) — to bake pastry shells
- Ladle — for serving
How to Make Beef Pot Pie Soup Recipe?
Step 1: Brown the Beef
In your Dutch oven over medium-high heat, warm the olive oil and add the ground beef. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, breaking it apart, until it’s no longer pink (about 5 minutes).
Step 2: Build the Flavor Base
Stir in the chopped onion and cook for another 4 minutes until softened. Then add minced garlic, bay leaves, thyme, and parsley. Cook and stir for 2 more minutes so the aromatics wake up.
Step 3: Add Vegetables and Liquids
Introduce carrots, celery, potatoes, and parsnips to the pot. Then stir in tomato paste, Worcestershire sauce, beef stock, stout beer, and the remaining 1 teaspoon salt plus ½ teaspoon pepper. Mix everything together.
Step 4: Simmer and Finish
Bring the soup to a gentle simmer, then cover and let it cook for 20 minutes until the veggies are tender. Meanwhile, bake your puff pastry shells per package directions.
Step 5: Add Last Vegetables and Serve
Once the base veggies are cooked, stir in the peas and corn. Garnish with chopped parsley. Serve the soup warm, with puff pastry shells on the side (or on top) and an optional sprinkle of grated Parmesan.
Additional Tips for Making this Recipe Better
From my own experience making this, here are some little tweaks that help:
- Always taste mid-cook — I often adjust salt or pepper once things have melded.
- Use freshly chopped herbs — I noticed a brighter flavor than dried ones.
- Don’t overcook potatoes — I waited too long once and some got mushy.
- Drain excess fat — if your beef is fattier than 93%, I drain off extra grease before adding veggies.
- Let it rest slightly — I sometimes let the soup sit 5 minutes off the heat so flavors settle.
How to Serve Beef Pot Pie Soup Recipe?
This soup deserves a nice presentation:
Serve in deep bowls with a puff pastry shell perched on top or alongside for dipping. Garnish with a sprinkle of extra parsley and a little Parmesan for color contrast. You can also ladle it over crusty bread or serve with a fresh side salad to round out the meal.
Nutritional Information
Here’s an approximate breakdown per serving (10-ounce serving):
- Calories: ~ 425 kcal
- Protein: ~ 22 g
- Carbohydrates: ~ 46 g
- Fat: ~ 17 g
Make Ahead and Storage
Storage
You can refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing
Freezing is possible, but be cautious: cooked potatoes may break down or become watery after thawing. If you try, freeze in portions without the puff pastry, then add fresh pastry when serving.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen.
Why You’ll Love This Recipe
Here’s why this recipe wins big in my kitchen:
- Hearty and satisfying — it’s more than just broth; it fills you up.
Balanced flavors — veggies, beef, herbs, and a hint of beer all harmonize. - Versatile — easily adapted for dietary preferences or ingredient substitutions.
- Quick to prepare — in about 40 minutes, you have a full meal.
- Kid-friendly twist — the puff pastry shell is fun, especially for kids to dip and tear.
Beef Pot Pie Soup Recipe
Ingredients
Method
- In your Dutch oven over medium-high heat, warm the olive oil and add the ground beef. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, breaking it apart, until it’s no longer pink (about 5 minutes).
- Stir in the chopped onion and cook for another 4 minutes until softened. Then add minced garlic, bay leaves, thyme, and parsley. Cook and stir for 2 more minutes so the aromatics wake up.
- Introduce carrots, celery, potatoes, and parsnips to the pot. Then stir in tomato paste, Worcestershire sauce, beef stock, stout beer, and the remaining 1 teaspoon salt plus ½ teaspoon pepper. Mix everything together.
- Bring the soup to a gentle simmer, then cover and let it cook for 20 minutes until the veggies are tender. Meanwhile, bake your puff pastry shells per package directions.
- Once the base veggies are cooked, stir in the peas and corn. Garnish with chopped parsley. Serve the soup warm, with puff pastry shells on the side (or on top) and an optional sprinkle of grated Parmesan.
Notes
- Always taste mid-cook — I often adjust salt or pepper once things have melded.
- Use freshly chopped herbs — I noticed a brighter flavor than dried ones.
- Don’t overcook potatoes — I waited too long once and some got mushy.
- Drain excess fat — if your beef is fattier than 93%, I drain off extra grease before adding veggies.
- Let it rest slightly — I sometimes let the soup sit 5 minutes off the heat so flavors settle.