Shepherd’s Pie Soup Recipe

Introduction

Shepherd’s Pie Soup combines all the comforting flavors of the classic shepherd’s pie into a hearty, warm bowl of soup. This dish features tender ground meat, flavorful vegetables, and a creamy mashed potato topping, perfect for chilly evenings.

Ingredients

• 2 pounds Yukon Gold potatoes (peeled and quartered)
• 1/2 cup milk (or half-and-half for richer flavor)
• 4 tablespoons unsalted butter
• Salt and freshly ground black pepper (to taste)
• 1/4 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil
• 1 pound ground lamb or lean ground beef
• 1 large yellow onion (finely chopped)
• 2 carrots (peeled and diced)
• 2 stalks celery (diced)
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups beef broth (or vegetable broth for a lighter option)
• 1 tablespoon Worcestershire sauce
• 1/2 cup frozen peas
• 1/2 cup frozen corn

Instructions

1. Step 1: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly and return to the hot, dry pot. Mash until smooth, then stir in milk, butter, salt, and pepper. If using, mix in shredded cheddar cheese. Set aside.
2. Step 2: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground lamb or beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain any excess grease.
3. Step 3: Add the chopped onion, diced carrots, and diced celery to the pot with the meat. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in minced garlic, dried thyme, and dried rosemary; cook for another minute until fragrant.
4. Step 4: Sprinkle the flour over the meat and vegetable mixture. Stir well to coat and cook for 1-2 minutes to toast the flour slightly.
5. Step 5: Gradually whisk in the beef broth, ensuring no lumps form. Stir in Worcestershire sauce. Bring to a simmer, scraping up browned bits from the pot.
6. Step 6: Reduce heat to low, cover, and simmer gently for 15-20 minutes to meld flavors and tenderize vegetables.
7. Step 7: Stir in frozen peas and corn, simmer another 5 minutes until heated through.
8. Step 8: Taste and season with salt and pepper as needed. Ladle hot soup into bowls and top each with a generous spoonful or swirl of the prepared mashed potato topping. Serve immediately.

Tips & Variations

• For a vegetarian version, substitute ground meat with lentils or mushrooms and use vegetable broth.
• Add a pinch of smoked paprika or cayenne for a subtle smoky heat.
• Use a ricer for extra fluffy mashed potatoes that blend beautifully on top.
• Mix in fresh herbs like parsley or chives to garnish before serving.

Storage

Store leftover soup and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the soup on the stove over medium heat and add the mashed potatoes on top just before serving. This keeps the topping creamy and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute ground beef or lamb with ground turkey, chicken, or even sausage for a different flavor and leaner option.

Is it possible to prepare this soup ahead of time?

Absolutely. Prepare the soup and mashed potatoes separately, refrigerate overnight, and reheat gently before serving. Add the mashed potatoes topping just before serving for the best texture.

Shepherd’s Pie Soup Recipe

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4.7 from 95 reviews

This hearty Shepherd’s Pie Soup combines the comforting flavors of traditional shepherd’s pie into a warm, satisfying soup. Featuring tender ground lamb or beef, a medley of vegetables, and creamy mashed potatoes as a topping, this recipe is perfect for a cozy meal that’s packed with flavor and texture.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Mashed Potato Topping

• 2 pounds Yukon Gold potatoes (peeled and quartered)
• 1/2 cup milk (or use half-and-half for richer flavor)
• 4 tablespoons unsalted butter
• Salt and freshly ground black pepper (to taste)
• 1/4 cup shredded cheddar cheese (optional)

Soup

• 1 tablespoon olive oil
• 1 pound ground lamb or lean ground beef
• 1 large yellow onion (finely chopped)
• 2 carrots (peeled and diced)
• 2 stalks celery (diced)
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups beef broth (or vegetable broth for a lighter option)
• 1 tablespoon Worcestershire sauce
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• Salt and freshly ground black pepper (to taste)

Instructions

1. Cook and Mash Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly and return them to the hot, dry pot. Mash using a potato masher or ricer until smooth. Add milk, butter, salt, and pepper, stirring until creamy. Optionally, stir in shredded cheddar cheese. Set aside.
2. Brown the Meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground lamb or beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain excess grease.
3. Sauté Vegetables and Aromatics: Add chopped onion, diced carrots, and diced celery to the pot with the meat. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in minced garlic, dried thyme, and dried rosemary and cook for an additional minute until fragrant.
4. Add and Toast Flour: Sprinkle flour over the meat and vegetable mixture. Stir well to coat and cook for 1-2 minutes to toast the flour slightly, which helps thicken the soup and avoids a raw taste.
5. Incorporate Broth and Worcestershire: Gradually whisk in the beef broth, ensuring no lumps form. Stir in Worcestershire sauce. Bring to a simmer, scraping up browned bits from the pot’s bottom.
6. Simmer the Soup: Reduce heat to low, cover, and let simmer gently for 15-20 minutes to meld flavors and tenderize vegetables.
7. Add Frozen Vegetables: Stir in frozen peas and corn. Continue to simmer for another 5 minutes until heated through and tender.
8. Season and Serve: Taste and season generously with salt and freshly ground black pepper if needed. Ladle hot soup into bowls and spoon a generous dollop or swirl of mashed potato topping into the center of each bowl. Serve immediately.

Notes

• You can substitute ground lamb with lean ground beef or turkey for variation.
• Using Yukon Gold potatoes provides a creamy texture perfect for mashing.
• For a richer soup, use half-and-half instead of milk in the mashed potatoes.
• Optionally add shredded cheddar cheese to the mashed potatoes for extra flavor.
• Vegetable broth can be used instead of beef broth for a lighter, vegetarian-friendly option (omit meat for full vegetarian).
• Make sure to brown the meat well and scrape the bottom of the pot when adding broth to develop deep flavor.
• This soup pairs well with crusty bread or a simple green salad.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Shepherd’s pie soup, comfort food, ground lamb soup, mashed potato soup, hearty soup, British recipes