Shepherd’s Pie Soup

Shepherd’s Pie Soup takes everything you love about the classic comfort casserole — tender beef, vegetables, creamy potatoes, and rich gravy — and turns it into a warm, spoonable bowl of coziness. It’s thick, creamy, and loaded with flavor, making it perfect for chilly nights or when you’re craving a hug in a bowl.

Ingredients

For the Soup:

• 1 pound (450 g) ground beef or ground lamb
• 1 tablespoon olive oil (if needed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• ½ cup frozen peas
• 4 cups beef broth
• 1 cup milk or heavy cream
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and black pepper to taste

For Thickening (optional but recommended):

• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Instructions

1. Brown the meat:
   In a large pot or Dutch oven, cook ground beef or lamb over medium heat until browned. Drain excess fat if necessary.
2. Add vegetables:
   Add chopped onion, garlic, and carrots. Sauté for 3–4 minutes until the vegetables begin to soften.
3. Stir in tomato paste and seasonings:
   Mix in tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper. Stir to coat the meat and vegetables.
4. Add potatoes and broth:
   Pour in the beef broth and diced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are tender.
5. Make the roux (for thickness):
   In a small saucepan, melt butter and whisk in flour. Cook for 1 minute, then slowly whisk in the milk or cream. Stir until smooth and thickened.
6. Combine:
   Pour the creamy mixture into the soup and stir well. Add frozen peas and simmer for another 5 minutes until everything is hot and creamy.
7. Taste and serve:
   Adjust seasoning as needed. Serve hot, garnished with shredded cheese, fresh herbs, or a sprinkle of black pepper.

Kitchen Equipment Needed

• Large soup pot or Dutch oven
• Whisk
• Wooden spoon
• Measuring cups and spoons

Storage Tips

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 2 months. Reheat slowly on the stove with a splash of milk or broth.
• Reheat: Microwave or simmer on the stove until hot — stir frequently for an even texture.

Recipe Tips

• Use ground lamb for a more authentic Shepherd’s Pie flavor.
• For a richer texture, add a handful of shredded cheddar just before serving.
• Swap beef broth for vegetable broth for a vegetarian version.
• Add a dash of hot sauce or smoked paprika for a flavorful kick.

FAQs

Can I use instant mashed potatoes instead of cubed potatoes?
Yes! Add 1 cup of prepared mashed potatoes during the final 5 minutes of cooking to thicken the soup and add that classic flavor.

Can I make this in a slow cooker?
Absolutely — brown the meat first, then transfer everything (except milk/cream) to the slow cooker. Cook on LOW for 6 hours or HIGH for 3 hours. Stir in the cream just before serving.

What’s the best side dish for this soup?
Crusty bread, dinner rolls, or a fresh green salad pair perfectly with this hearty meal.

Conclusion

Shepherd’s Pie Soup turns a classic family favorite into a comforting, one-pot wonder. It’s rich, creamy, and full of the same nostalgic flavors you love — just in soup form. Perfect for weeknights, meal prep, or cozy weekends, this recipe is sure to become a repeat favorite in your kitchen.