Shepherd’s pie soup has all the cozy, comforting flavors of classic shepherd’s pie in one hearty bowl! Think savory beef, tender potatoes, vegetables, and melted cheddar in a rich, creamy broth. It’s classic comfort food with a fun twist!
Your New Favorite Soup!
- The Ultimate Cozy Dinner: You’ll be scraping every last bit off your plate. Serve it with crusty bread, dinner rolls, and a simple green salad.
- Made for Busy Nights: Simple ingredients, straightforward steps, and just one pot mean less fuss and fewer dishes.
- Better the Next Day: The flavors have time to mingle, making the leftovers just as delicious, if not better, after a night in the fridge.
Ingredients for Shepherd’s Pie Soup
- Choose Your Meat: Use ground lamb for a more traditional shepherd’s pie flavor. Ground turkey is also a great option if you prefer it over beef.
- Keep Prep Simple: Frozen mixed vegetables make this recipe quick and easy. If using fresh carrots, cook them with the onions so they have time to soften.
- Grate the Cheese Fresh: For the best flavor and a smooth, creamy texture, grate the cheese straight from the block.
How to Make Shepherd’s Pie Soup
I wanted all the flavors of shepherd’s pie without the extra work, so I turned it into a simple, cozy soup. It turned out even better than I expected! It’s warm, creamy, comforting, and it was a major hit with my kids. The perfect bowl to cozy up with on a cold night!
- Cook Beef: To a large heavy-bottomed pot over medium heat, add ground beef. Cook and crumble the beef until no longer pink. Then, add butter, diced sweet onion, and minced garlic to the same pot. Cook for 2-3 minutes, until the onions soften and begin to turn translucent.
- Add Flavorings: Sprinkle in the all-purpose flour and stir continuously for 1 minute to cook out the raw flour taste. Add tomato paste, Italian seasoning, and Worcestershire sauce. Stir until everything is combined.
- Simmer: Slowly whisk in beef broth, then add diced potatoes. Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender.
- Add Veggies, Simmer and Serve: Once the potatoes are tender, stir in half and half, frozen veggies, and shredded cheddar cheese; simmer for 5 minutes until the vegetables are cooked and the cheese is melted. Season with salt and pepper to taste and garnish shepherd’s pie soup with fresh parsley.
Must Have Tools For This Recipe
- Heavy-Bottomed Pot or Dutch Oven: A sturdy pot helps the soup cook evenly and keeps it from scorching on the bottom.
- Cheese Grater: Grate the cheese fresh for the best texture and flavor.
- Sharp Knife: Makes quick work of chopping the onion, garlic, and potatoes.
- Cutting Board: Use a sturdy board for safe and easy prep.
Shepherd’s Pie Soup
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Equipment
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1 Large Dutch oven or heavy-bottomed pot
Ingredients
- 1 pound lean ground beef
- 3 tablespoons butter
- 1 medium diced onion
- 4 cloves minced garlic
- ¼ cup all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 2 cups diced potatoes
- 2 cups half and half
- 2 cups mixed frozen vegetables
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- fresh parsley optional for garnish
Instructions
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To a large heavy-bottomed pot over medium heat, add 1 pound lean ground beef. Cook and crumble the beef until no longer pink.
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To the same pot with the beef, add 3 tablespoons butter, 1 medium diced onion, and 4 cloves minced garlic. Cook for 2-3 minutes, until the onions soften and begin to turn translucent. Sprinkle over ¼ cup all-purpose flour and stir continuously for one minute to cook out the raw flour taste.
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Add 1 tablespoon tomato paste, 1 teaspoon Italian seasoning, and 1 tablespoon Worcestershire sauce. Stir until everything is combined. Slowly whisk in 4 cups beef broth, and add 2 cups diced potatoes. Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender.
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Once the potatoes are tender, stir in 2 cups half and half, 2 cups mixed frozen vegetables, and 2 cups shredded cheddar cheese; let simmer for 5 minutes until the vegetables are cooked and the cheese is melted. Season with salt and pepper to taste and garnish with fresh parsley.
Notes
- In the Refrigerator: Store in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until heated through. Add a splash of milk or broth if the soup is too thick.
- In the Freezer: Let cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
