Shepherds Pie Soup Recipe

Shepherds Pie Soup Recipe | Hearty & Comforting Dinner Idea

I just made this amazing Shepherds Pie Soup Recipe, and let me tell you—it’s like I captured all the cozy, comforting flavors of shepherd’s pie in a warm, hearty bowl of soup. After a long day, I craved something wholesome but didn’t want to fuss with baking or mashing potatoes.

This recipe hit the spot. It’s simple, satisfying, and full of familiar flavors that made me feel right at home.You can also enjoy a Crispy Honey Chilli Chicken Recipe for a sweet and spicy twist. I can’t wait to share how I made it and why it’s become one of my go-to comfort meals.

Ingredients

Here’s everything I used to make this Shepherd’s Pie Soup, with helpful notes on why these ingredients work so well:

• 1 pound lean ground beef (or lamb, if you prefer)—this provides the savory, meaty base; using lean meat helps reduce excess grease. 
• 2 tablespoons butter—for sautéing the onions and adding rich flavor. 
• 1 medium onion, chopped—onions build a sweet, aromatic foundation; I like using sweet onions like Vidalia or Walla Walla.
• 4 cloves garlic, minced—for depth and aroma when sautéed with onion. 
• ½ teaspoon Italian seasoning—a handy blend of dried herbs that infuses the soup with a comforting herbal note. 
• 2 tablespoons tomato paste—concentrated tomato flavor adds savory richness without making the soup taste like tomato soup. 
• 4 cups chicken or beef broth—serves as the flavorful liquid base for the soup. 
• ½ tablespoon Worcestershire sauce—gives umami depth and a slightly tangy, savory punch. 
• 1 cup heavy (whipping) cream—makes the soup luxuriously smooth and silky.
• 2 medium-to-large Russet potatoes, peeled and diced—the diced potatoes mimic the texture of shepherd’s pie mashed potatoes, but they’re less work. 
• ½ tablespoon cornstarch—used to thicken the soup so it has a satisfying, stew-like consistency. 
• 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)—no chopping needed, and these veggies are par-cooked which speeds up the recipe. 
• Seasoning salt & pepper, to taste—I used Lawry’s seasoning salt for that classic savory edge, but regular salt works too. 

Note: Serves 6.

Variations

If you want to tweak this recipe, here are some flavorful alternatives and substitutions:

• Dairy-free: Skip the heavy cream; try coconut milk or a nut-based cream, though note the base may be slightly thinner and flavors shift.
• Lower fat: Use half-and-half or milk instead of heavy cream, but be cautious—high heat might make dairy curdle.
• Leftover mash option: If you have leftover mashed potatoes (from another meal), you can stir them in near the end instead of using diced potatoes. It’s a great shortcut.
• Greens add-in: Toss in fresh baby spinach right at the end for a burst of color and extra nutrients. 
• Extra richness: Try swapping part of the broth for a splash of red wine (if you enjoy that flavor) to deepen the savory notes. Or even try a Chicken Stroganoff Recipe for a creamy, comforting dinner variation.

Cooking Time

Here’s how long it takes to make this Shepherd’s Pie Soup:

• Prep Time: ~15 minutes 
• Cooking Time: ~45 minutes 
• Total Time: ~1 hour 

Equipment You Need

Here’s what I used in my kitchen and how it helped:

• Dutch oven or large soup pot — to brown the meat and simmer everything in one pot.
• Wooden spoon or spatula — for breaking up the ground beef and stirring.
• Potato peeler — to peel the russet potatoes cleanly.
• Small bowl — to mix the cornstarch slurry.
• Ladle — for serving the soup nicely into bowls.

How to Make Shepherd’s Pie Soup

Brown the Meat

First, I heated the soup pot over medium-high, added the ground beef, and broke it up as it browned. Once it was fully cooked, I removed most of the fat and set the meat aside—this keeps the soup from being greasy while preserving flavor. 

Sauté Aromatics

Next, I melted the butter in that same pot, added chopped onions, and cooked them until they softened. Then I stirred in the minced garlic, Italian seasoning, and tomato paste, letting everything become fragrant and well blended. 

Build the Broth

After that, I poured in the chicken (or beef) broth, added Worcestershire sauce, the heavy cream, diced potatoes, and the cooked beef. I cranked up the heat to bring it to a boil, then lowered it to simmer gently, uncovered, until the potatoes became tender. 

Thicken and Add Veggies

Meanwhile, I whisked cornstarch with a little cold water to create a slurry. I stirred that into the simmering soup along with the frozen mixed vegetables, brought the pot back to a boil, then lowered the heat and simmered for another 10–15 minutes until the veggies were cooked and the broth had thickened.

Season and Serve

Finally, I tasted the soup and seasoned it generously with seasoning salt and freshly ground pepper. If I want, I mash a few of the potatoes right in the pot for a thicker texture—or I leave them as chunks for heartiness.

Additional Tips for Making This Recipe Better

Here are some things I picked up while making this recipe that really elevated the dish:

• I like to let the soup simmer just a little longer than the recipe says—I find that helps the flavors get more mellow and integrated.
• Occasionally, I mash a handful of the potatoes in the pot with a potato masher; it gives a creamier mouthfeel without turning it into full-on mashed potato.
• When making the cornstarch slurry, I always use very cold water; it helps avoid lumps and makes thickening smoother.
• I taste-test before adding the seasoning salt—since I used a flavorful salt (like Lawry’s), a little goes a long way.
• After it’s done, I let the soup sit for 5 minutes off the heat; this resting time helps the texture settle and flavors bloom.

How to Serve Shepherd’s Pie Soup

To serve this Shepherd’s Pie Soup in a warm, inviting way, here’s what I do:

• I ladle it into wide soup bowls so that the chunks of potato and meat are visible—it feels more like a stew and less like a plain soup.
• For garnish, I like sprinkling a bit of freshly ground pepper and a pinch of seasoning salt, and sometimes a dash of fresh parsley or chives to brighten it up.
• On the side, I serve crusty bread (like sourdough or a baguette) or garlic bread so you can soak up the rich broth.
• A simple side salad (say, a Caesar or mixed greens) pairs beautifully to add contrast and balance.

Nutritional Information

Here’s a rough idea of what each serving contains (based on the Salt & Lavender recipe):

• Calories: ~395 kcal per serving 
• Protein: ~22 g 
• Carbohydrates: ~27 g
• Fat: ~23 g

Make Ahead and Storage

Refrigerator

If I have leftovers, I store the soup in an airtight container in the fridge. It stays good for about 3–4 days. 

Freezing

This soup is freezer-friendly too. I cool it completely, then transfer to freezer-safe containers or silicone cubes. It will keep well for up to 3 months.

Reheating

To reheat, I gently warm it on the stove over low heat, stirring occasionally to prevent the dairy from separating. In the microwave, I reheat in short bursts (30–45 seconds), stirring in between to maintain creaminess.

Why You’ll Love This Recipe

Here are a few great reasons (from my experience) why this Shepherd’s Pie Soup is such a winner:

• Complete Meal in a Bowl: It’s meaty, veggie-filled, and potato-rich, so you don’t need anything else — it’s a whole meal.
• Comfort Food, Made Easy: You get the warm, cozy flavors of shepherd’s pie without dealing with baking or mashed potato prep.
• Budget-Friendly: Uses ground beef (or lamb) and frozen veggies—simple, affordable pantry staples.
• Quick Variations: It’s easy to adapt for dietary needs (dairy-free, low-fat, etc.) or to use leftovers.
• Make-Ahead Friendly: You can prepare it in advance, freeze, or reheat with minimal effort, making it ideal for weeknights.

Ben Carraoli

Shepherds Pie Soup Recipe

I just made this amazing Shepherd’s Pie Soup, and let me tell you—it’s like I captured all the cozy, comforting flavors of shepherd’s pie in a warm, hearty bowl of soup. After a long day, I craved something wholesome but didn’t want to fuss with baking or mashing potatoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 pound lean ground beef or lamb, if you prefer—this provides the savory, meaty base; using lean meat helps reduce excess grease.
• 2 tablespoons butter—for sautéing the onions and adding rich flavor.
• 1 medium onion chopped—onions build a sweet, aromatic foundation; I like using sweet onions like Vidalia or Walla Walla.
• 4 cloves garlic minced—for depth and aroma when sautéed with onion.
• ½ teaspoon Italian seasoning—a handy blend of dried herbs that infuses the soup with a comforting herbal note.
• 2 tablespoons tomato paste—concentrated tomato flavor adds savory richness without making the soup taste like tomato soup.
• 4 cups chicken or beef broth—serves as the flavorful liquid base for the soup.
• ½ tablespoon Worcestershire sauce—gives umami depth and a slightly tangy savory punch.
• 1 cup heavy whipping cream—makes the soup luxuriously smooth and silky.
• 2 medium-to-large Russet potatoes peeled and diced—the diced potatoes mimic the texture of shepherd’s pie mashed potatoes, but they’re less work.
• ½ tablespoon cornstarch—used to thicken the soup so it has a satisfying stew-like consistency.
• 2 cups frozen mixed vegetables carrots, peas, corn, green beans—no chopping needed, and these veggies are par-cooked which speeds up the recipe.
• Seasoning salt & pepper to taste—I used Lawry’s seasoning salt for that classic savory edge, but regular salt works too.

Method

 

1. First, I heated the soup pot over medium-high, added the ground beef, and broke it up as it browned. Once it was fully cooked, I removed most of the fat and set the meat aside—this keeps the soup from being greasy while preserving flavor.
2. Next, I melted the butter in that same pot, added chopped onions, and cooked them until they softened. Then I stirred in the minced garlic, Italian seasoning, and tomato paste, letting everything become fragrant and well blended.
3. After that, I poured in the chicken (or beef) broth, added Worcestershire sauce, the heavy cream, diced potatoes, and the cooked beef. I cranked up the heat to bring it to a boil, then lowered it to simmer gently, uncovered, until the potatoes became tender.
4. Meanwhile, I whisked cornstarch with a little cold water to create a slurry. I stirred that into the simmering soup along with the frozen mixed vegetables, brought the pot back to a boil, then lowered the heat and simmered for another 10–15 minutes until the veggies were cooked and the broth had thickened.
5. Finally, I tasted the soup and seasoned it generously with seasoning salt and freshly ground pepper. If I want, I mash a few of the potatoes right in the pot for a thicker texture—or I leave them as chunks for heartiness.

Notes

• I like to let the soup simmer just a little longer than the recipe says—I find that helps the flavors get more mellow and integrated.
• Occasionally, I mash a handful of the potatoes in the pot with a potato masher; it gives a creamier mouthfeel without turning it into full-on mashed potato.
• When making the cornstarch slurry, I always use very cold water; it helps avoid lumps and makes thickening smoother.
• I taste-test before adding the seasoning salt—since I used a flavorful salt (like Lawry’s), a little goes a long way.
• After it’s done, I let the soup sit for 5 minutes off the heat; this resting time helps the texture settle and flavors bloom.