When the weather gets chilly, there's nothing like a warm bowl of soup to comfort the soul. Shepherd's Pie Soup is a twist on the traditional dish you know and love-creamy mashed potatoes, savory ground beef, veggies, and cheese, all coming together in a hearty, soul-warming soup.
It's everything you crave in a classic Shepherd's Pie, but in a slurpable form that will leave your family asking for more.
I absolutely love making this soup because it's quick and easy-ready in just 30 minutes!
Plus, it's perfect for busy weeknights when you want something filling and comforting.
I will show you step-by-step instructions and tips so you'll be able to make it a success from the first time.
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Soup Video
It's one of those recipes I always find myself going back to, especially when I'm craving that classic Shepherd's Pie flavor.
You can find more about me and my passion for cooking healthier recipes from scratch that don't sacrifice on flavor.
Mashed Potatoes vs Diced Potatoes
I love using mashed potatoes, as in my opinion it gives the soup the most authentic and luxurious Shepherd's five flavor.
You can totally use about 4 larger russet or 6 golden potatoes instead.
Dice them and add to a smaller pot with salted water and boil until soft.
Add some butter and milk and mash them with immersion blender until creamy (or you can also leave them in for a chunky texture).
Ingredients
- Mashed potatoes - If you're using freshly cooked potatoes, be sure to mash them until smooth for the creamiest texture. Leftovers work great too, as they thicken the soup nicely.
- Ground beef - I recommend using 85% lean ground beef for the best balance of flavor and moisture. If you prefer, you can substitute the beef with ground lamb for a more traditional Shepherd's Pie flavor. Just make sure to drain any excess fat after cooking.
- Cheese - Always shred your cheese from a block rather than using pre-shredded cheese. Some pre-shredded cheese contain cellulose, which prevents it from melting smoothly.
- Half and half - This is a key ingredient to making the soup rich and creamy. If you're looking for a lighter version, you can swap half of the half and half for milk, but keep in mind it may be a little less creamy.
- Frozen veggies - Frozen mixed veggies (or ½ cup of each: carrots, peas, and corn) are perfect for this recipe because they're quick and easy. You don't even have to thaw them before adding them to the soup-they'll cook right in.
- Seasonings - If you're out of any of the seasonings, don't stress! You can swap mustard powder with a dash of Dijon mustard or use any combination of Italian herbs you like. A pinch of thyme or rosemary would also work well.
- Broth - I use chicken broth for a savory base, but you can easily switch to beef broth for a heartier flavor. P.S. This will make your soup a bit darker.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Shepherd's Pie Soup
- Prep work: Start by shredding the cheese from a block and measuring out the half-and-half. Let everything sit out at room temperature while you cook.
- Cook the beef: In a large pot, cook the ground beef over medium-high heat, breaking it up as it cooks. Once it's fully browned, drain the grease and set the beef aside.
- Prepare the broth: In the same pot, melt 2 tablespoons of butter over medium heat. Add the onions and cook until they soften, about 5 minutes. Then, add the garlic and cook for another minute.
- Add flour: Next, whisk in the flour and stir with a silicone spatula for about a minute to get rid of the raw flour taste.
- Add the broth and simmer: Slowly pour in the chicken broth, stirring as you go. Use the spatula to scrape up any beef bits stuck to the bottom of the pot-they add tons of flavor! Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Then, slowly stir in the half-and-half. Bring it to a boil, then reduce the heat to a simmer.
- Add the potatoes: Stir in the mashed potatoes, mixing them well into the broth. If you have an immersion blender, use it to blend the soup until all the ingredients are mixed and the texture creamy.
- Finish the soup: Add the cooked ground beef and frozen vegetables. Stir and cook for about 5 minutes until everything is heated through.
- Add the cheese: Remove the soup from heat. Slowly sprinkle in the shredded cheese, stirring until it melts and becomes creamy. Be sure the soup isn't too hot when you add the cheese so it melts perfectly!
- Taste the soup and season with salt and pepper if needed. Garnish with a sprinkle of smoked paprika and extra cheddar. Serve and enjoy your cozy Shepherd's Pie Soup!
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- Don't overcook the ground beef - Brown the ground beef until it's fully cooked, then drain any excess fat. Overcooking can make the meat dry, so be sure to keep it tender by cooking it just until it's no longer pink.
- Shred the cheese yourself - For the creamiest, smoothest cheese melt, always shred cheese from a block.
- Veggies can be frozen or fresh - Using frozen mixed veggies like carrots, peas, and corn makes this recipe quick and easy. If you don't have frozen veggies on hand, fresh works great too-just chop them up small to cook quickly in the soup.
- I love this soup with beef however lean ground turkey is excellent for lighter version.
What to Serve with Shepherd's Pie Soup
This Shepherd's Pie Soup is a meal all on its own, packed with beef, veggies, and creamy potatoes.
I love pairing it with a side salad and simple biscuits or rye bread.
This lentil bread is perfect for dipping and soaking up any leftover broth, making each bite even more comforting.
Freezing And Storing Instructions
- To Store. Store your leftover Shepherd's Pie Soup in an airtight container in the fridge. It will last for up to 3 days, making it perfect for lunch or dinner the next day.
- To Freeze. This soup freezes really well, so you can easily make a big batch and save some for later. Store it in a freezer-safe container for up to 3 months. Keep in mind, the potato puffs won't freeze well, so you'll want to make those fresh when you're ready to serve.
- To Reheat. To reheat, simply warm the soup on the stove over low to medium heat (always better results and flavor than using microwave), stirring occasionally. If it thickens too much while sitting in the fridge, just add a little bit of broth or half and half to loosen it up.
- *For frozen soup, let it thaw overnight in the fridge before reheating for the best results. You can also microwave small portions, but be sure to stir every 30 seconds to avoid uneven heating.
More Cozy Soup Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Shepherd's Pie Soup
Ingredients
Method
- Prep work: Start by shredding the cheese from a block and measuring out the half-and-half. Let everything sit out at room temperature while you cook.2 cups shredded cheddar cheese, 2 cups half and half
- Cook the beef: In a large pot, cook the ground beef over medium-high heat, breaking it up as it cooks. Once it's fully browned, drain the grease and set the beef aside.1 pounds ground Beef
- Prepare the broth: In the same pot, melt 2 tablespoons of butter over medium heat. Add the onions and cook until they soften, about 5 minutes. Then, add the garlic and cook for another minute.1 yellow onion, 2 tablespoons salted butter, 3 cloves garlic
- Add flour: Next, whisk in the flour and stir with a silicone spatula for about a minute to get rid of the raw flour taste.2 tablespoons flour
- Add broth and simmer: Slowly pour in the broth, stirring as you go. Use the spatula to scrape up any beef bits stuck to the bottom of the pot-they add tons of flavor! Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Then, slowly stir in the half-and-half. Bring it to a boil, then reduce the heat to a simmer.4 cups chicken broth or vegetable, 2 cups half and half, ¾ teaspoon Worcestershire sauce, 2 teaspoons Italian seasoning, ½ teaspoon mustard powder, ¼ teaspoon ground sage
- Add the potatoes: Stir in the potatoes, mixing them well into the broth. If you have an immersion blender, use it to blend the soup until all the ingredients are mixed and the texture creamy.4 cups mashed potatoes
- Finish the soup: Add the cooked ground beef and frozen vegetables. Stir and cook for about 5 minutes until everything is heated through.1 ½ cups mixed frozen vegetables
- Add the cheese: Remove the soup from heat. Slowly sprinkle in the shredded cheese, stirring until it melts and becomes creamy. Be sure the soup isn't too hot when you add the cheese so it melts perfectly!2 cups shredded cheddar cheese
- Taste the soup and season with salt and pepper if needed. Garnish with a sprinkle of smoked paprika and extra cheddar. Serve and enjoy your cozy Shepherd's Pie Soup!
Nutrition
Video
Notes
- You can either boil potatoes and mash them or use leftover mashed potatoes from a previous dinner.
- Shred the cheese from a block for the best melt. Pre-shredded cheese in bags often has cellulose, which can prevent it from melting smoothly.
- This recipe makes about 10-12 cups and servings.
- Broth note: I like to use lighter broths (some low sodium option are great but are darker in color) so the soup will have a creamy white texture and color.
- To Store. Store your leftover Shepherd's Pie Soup in an airtight container in the fridge. It will last for up to 3 days, making it perfect for lunch or dinner the next day.
- To Reheat. To reheat, simply warm the soup on the stove over low to medium heat, stirring occasionally. If it thickens too much while sitting in the fridge, just add a little bit of broth or half and half to loosen it up.
- To Freeze. This soup freezes really well, so you can easily make a big batch and save some for later. Store it in a freezer-safe container for up to 3 months. Keep in mind, the potato puffs won't freeze well, so you'll want to make those fresh when you're ready to serve.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Shepherd's Pie Soup: FAQs
YES! For a low-carb version, substitute the potatoes with cauliflower mash.
It still gives you that creamy texture and hearty feel without all the carbs.
Store any leftovers in an airtight container in the fridge for up to 3 days.
You can also freeze the soup for up to 3 months. It reheats wonderfully, so don't hesitate to make extra for an easy lunch or dinner later on!
YES! If you have leftover mashed potatoes from a previous meal, you can use them in place of freshly cooked potatoes.
This will make your soup even creamier and closer to the traditional Shepherd's Pie texture.
This recipe was adapted from Cozy Cook.
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