Shepherds Pie Soup Recipe

Ben Carraoli

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.

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Prep Time 15

Cook Time 45

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

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.
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.
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.
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.
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.