Savory ground beef, creamy mashed potatoes, carrots, peas, and cheddar cheese all simmer together in this cozy Shepherd’s Pie Soup Recipe.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made Shepherd’s Pie Soup, it was not because I was feeling especially creative or trying to reinvent the wheel. Honestly? I was just tired. I’d been planning to make a traditional shepherd’s pie, you know, the whole bake-and-layer thing, but halfway through chopping carrots I thought, Why am I doing this to myself? It was one of those cold evenings where the couch was calling my name and turning on the oven felt like a chore.
So I did what I often do when I’m feeling lazy-but-hungry — I improvised. I tossed everything into a pot, mashed some of the potatoes, stirred in cream and cheese, and boom… the first version of this Shepherd’s Pie Soup Recipe was born. It was a little rustic, a little messy, and totally perfect. My husband took one spoonful, paused like he was deep in thought, and then said, “I think I like this better than the regular one.” Which is saying something, because shepherd’s pie is basically his love language.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Shepherd’s Pie Soup Recipe?
This isn’t just soup — it’s like a shortcut hug in a bowl. The Shepherd’s Pie Soup Recipe takes all the good stuff from the classic dish — creamy mashed potatoes, tender carrots, sweet peas, savory beef, melty cheddar — and skips the fussy layering. You can make it in about 30 minutes, and you only need one main pot (and okay, one small pot for the mashed potatoes… we’re not magicians). It’s hearty, cozy, and one of those recipes that somehow tastes even better the next day, which makes it perfect for meal prep or lazy Sunday leftovers.
Ingredient Notes:
I’m not going to give you a shopping list and tell you it’s “life-changing,” but here’s why each ingredient is worth its spot:
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Russet Potatoes – The MVP here. Some get mashed for creaminess, some are diced for texture in the soup.
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Ground Beef – Rich and hearty, but if you want the more traditional shepherd’s pie flavor, lamb works beautifully.
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Onion & Carrots – Classic base veggies. The carrots add sweetness, the onion brings depth.
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Garlic – Because otherwise… what’s the point?
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Tomato Paste – Adds a richness that makes it taste like it’s been simmering all day, even if it hasn’t.
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Beef Broth – Carries all the flavor. Homemade is amazing, but store-bought works just fine.
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Worcestershire Sauce – A little tangy, a little salty — one of those “secret” flavors you can’t quite name.
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Rosemary & Thyme – Your kitchen will smell like comfort food central.
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Bay Leaves – Subtle, but you’d notice if they weren’t there.
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Sour Cream & Butter – The mashed potato dream team.
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Heavy Cream – Makes the soup velvety and rich.
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Cheddar Cheese – Because cheese is never optional.
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Frozen Peas – Add them at the end for a little pop of sweetness and color.
How To Make Shepherd’s Pie Soup?
Step 1: Boil the Potatoes
Put about two-thirds of your diced potatoes into a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook until tender, about 15–20 minutes.
Step 2: Brown the Beef and Veggies
While those are cooking, grab your big soup pot. Cook the ground beef with onions and carrots over medium-high heat until the beef is browned and crumbly.
Step 3: Build the Flavor
Add garlic and tomato paste to the pot. Let them cook for about a minute — that quick sizzle with the tomato paste makes everything richer.
Step 4: Simmer the Soup
Pour in the beef broth, then add the remaining diced potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring it up to a boil, then turn the heat down and let it simmer until the potatoes are tender, about 15 minutes.
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Step 5: Mash and Stir
Drain your boiled potatoes. Add butter and sour cream, mash until smooth, then stir them right into the soup pot. This is where it transforms from “beef and veggie broth” into “cozy, creamy Shepherd’s Pie Soup.”
Step 6: Make It Creamy and Cheesy
Pour in the heavy cream, then slowly add the cheddar cheese in small handfuls, stirring until it’s all melted in.
Step 7: Finish Strong
Stir in the frozen peas, let them heat through for about 2 minutes, then taste and adjust your seasoning. Ladle into bowls, grab some bread, and dig in.
Storage Options:
This soup’s even better the next day — it thickens up a bit, so add a splash of broth or cream when reheating. Keep it in the fridge for up to 4 days, or freeze for up to 2 months. The texture might change slightly after freezing, but the flavor stays solid.
Variations and Substitutions:
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Go Traditional – Swap beef for lamb.
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Lighten It Up – Use milk instead of heavy cream.
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Veggie Version – Vegetable broth + lentils or mushrooms instead of beef.
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Extra Veggies – Corn, celery, parsnips… if it’s in your crisper, throw it in.
What to Serve with Shepherd’s Pie Soup?
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Crusty Bread – Ideal for scooping and soaking.
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Fresh Salad – A little crispness to balance the richness.
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Roasted Veggies – If you’re going all-in on comfort.
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Red Wine – Optional, but come on… soup and wine is peak cozy.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yep. Brown the beef and veggies first, then toss everything in except the mashed potatoes, cream, cheese, and peas. Stir those in at the end.
Can I use leftover mashed potatoes?
Absolutely — it’s a smart shortcut.
Can I make it ahead?
Yes, and honestly, it’s one of those recipes that tastes even better after a night in the fridge.
This Shepherd’s Pie Soup Recipe is like a winter sweater in food form — warm, comforting, and just a little bit nostalgic. It’s also proof that sometimes skipping steps leads to something even better. So… are we making this tonight or what?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shepherd’s Pie Soup Recipe
Ingredients
- 3 pounds Russet potatoes peeled, diced, and divided
- 1 pound ground beef
- 1 medium onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ cup sour cream
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup cheddar cheese grated
- 1 cup frozen peas
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Boil the Potatoes
- Place approximately two-thirds of the diced potatoes in a medium saucepan. Cover with cold water by 1 inch, season with salt, and bring to a boil. Cook until tender, approximately 15–20 minutes.
Cook the Beef and Vegetables
- In a large pot over medium-high heat, cook the ground beef, onion, and carrots until the beef is no longer pink, breaking up the meat as it cooks.
Incorporate Aromatics
- Add the minced garlic and tomato paste to the beef mixture. Cook for 1 minute, stirring frequently, until fragrant.
Build the Soup Base
- Stir in the beef broth, remaining diced potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring the mixture to a boil, reduce the heat to a simmer, and cook until the potatoes are tender, about 15 minutes.
Prepare the Mashed Potatoes
- Once the boiled potatoes are tender, drain them thoroughly. Add the butter and sour cream, then mash or puree until smooth.
Combine and Enrich
- Stir the mashed potatoes into the soup to thicken the broth. Add the heavy cream, followed by the grated cheddar cheese in small handfuls, stirring until melted and fully incorporated.
Add Final Ingredients
- Stir in the frozen peas and cook for 2 minutes, or until heated through. Adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
