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Shepherd's Pie Soup

Featured in Comforting Bowls.

This cozy soup takes everything you love about shepherd's pie and turns it into a bowl of comfort. Ground beef and vegetables swim in a creamy broth thickened with mashed potatoes and finished with melty cheddar cheese. Perfect for warming up on chilly days.

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Aisha
Updated on Fri, 17 Jan 2025 00:23:29 GMT
A hearty bowl of beef and vegetable stew topped with mashed potatoes, featuring carrots, peas, and corn. Pin it
A hearty bowl of beef and vegetable stew topped with mashed potatoes, featuring carrots, peas, and corn. | www.cookingflavor.com

On chilly nights, I love making this cozy soup. I start by browning ground meat and onions, then toss in some colorful carrots and peas. Once the rich broth starts simmering, I drop in scoops of creamy mashed potatoes that slowly melt into the soup, making it thick and dreamy. A sprinkle of sharp cheese on top makes each bowl special. Takes me about an hour in the kitchen, and it warms everyone right up.

Your New Favorite Winter Soup

I took all the yummy bits from my mom's shepherd's pie and turned them into this amazing soup. It's got everything you love creamy potatoes, hearty beef, and lots of veggies, all swimming in a rich broth. My family begs for this on cold nights, and I love how simple it is to throw together.

Everything You'll Need

  • Russet Potatoes: 2 pounds, peeled and ready for mashing
  • Salt: 1 teaspoon, plus more for seasoning
  • Sour Cream: 1/4 cup for extra creamy potatoes
  • Ground Beef: 1 pound, lean works best
  • Yellow Onion: 1 medium, chopped up small
  • Garlic: 4 cloves, minced
  • Butter: 2 tablespoons for cooking
  • Flour: 2 tablespoons to thicken things up
  • Chicken Broth: 4 cups of the good stuff
  • Half and Half: 1 cup makes it nice and creamy
  • Worcestershire Sauce: 1 tablespoon for extra yum
  • Italian Herbs: 1 teaspoon of your favorite blend
  • Mustard Powder: 1/2 teaspoon adds a nice zip
  • Ground Sage: 1/2 teaspoon smells like home
  • Cheddar Cheese: 1 cup, nice and sharp
  • Mixed Vegetables: 1 cup frozen peas and carrots
  • Salt and Pepper: Until it tastes just right

Let's Make Some Soup

Start With Potatoes
Give those potatoes a good peel and chop. Boil them in salty water until they're soft, about 15 minutes. Mash them up with butter and sour cream until they're creamy.
Get The Meat Going
Brown your beef in a big pot until it's cooked through. Scoop it out and set aside.
Cook The Veggies
Drop some butter in that same pot, add your onions and let them get soft. Toss in the garlic just long enough to smell amazing.
Make It Soupy
Sprinkle flour over everything and stir. Pour in your broth slowly, stirring the whole time so it stays smooth.
Make It Creamy
Add your half and half, Worcestershire, and all those yummy seasonings. Let it bubble gently until it starts to thicken.
Add The Good Stuff
Drop in spoonfuls of those mashed potatoes, letting them melt into the soup. Add more broth if you need to.
Bring It All Together
Put your beef back in along with the frozen veggies. Let everything get hot and happy.
Cheese Please
Turn off the heat and stir in that cheese until it's all melty. Give it a taste and add more salt and pepper if it needs it.
A bowl of creamy beef and vegetable stew topped with mashed potatoes and shredded cheese. Pin it
A bowl of creamy beef and vegetable stew topped with mashed potatoes and shredded cheese. | www.cookingflavor.com

Why This Soup Is So Good

I took everything wonderful about my grandma's shepherd's pie and turned it into this amazing soup. The potatoes make it so creamy, the meat makes it filling, and those veggies add such pretty color. That melty cheese on top makes everyone smile.

Not Your Regular Soup

This isn't like those thin, watery soups. It's thick and creamy thanks to those potatoes, almost like a baked potato soup but with all the yummy extras from shepherd's pie. Perfect when you want something really filling on a cold day.

My Kitchen Secrets

Always grate your own cheese it melts so much better than the pre-shredded stuff. Let the soup cool a bit before adding the cheese so it melts nice and smooth. Want it lighter? Try using some mashed cauliflower instead of all potatoes.

Saving Some For Later

Pop any leftovers in a container and they'll stay good in the fridge for three days. You can even freeze it for up to three months. When you're ready to eat, just warm it up slowly on the stove. Add a splash of broth if it's too thick.

A bowl of hearty beef and vegetable stew garnished with black pepper. Pin it
A bowl of hearty beef and vegetable stew garnished with black pepper. | www.cookingflavor.com

Frequently Asked Questions

→ Why bring dairy to room temperature first?

Room temperature dairy blends more smoothly into hot liquids. Cold sour cream and cheese can make the soup lumpy or cause the cheese to clump instead of melting nicely.

→ Can I use leftover mashed potatoes?

Yes, about 4 cups of leftover mashed potatoes work great in this recipe. Just warm them slightly before adding to help them blend better.

→ What frozen vegetables work best?

A mix of peas, carrots, and corn works great. These traditional shepherd's pie vegetables hold their shape well and add nice color to the soup.

→ Why shred my own cheese?

Pre-shredded cheese has anti-caking powder that can make it melt grainy. Fresh shredded cheese melts smoother and creamier.

→ How do I store leftovers?

Keep in the fridge up to 3 days. Reheat gently on stovetop or microwave, stirring often. You may need to thin with a bit of milk when reheating.

Shepherd's Pie Soup

A warming soup that combines all the flavors of shepherd's pie - ground beef, potatoes, and vegetables in a rich, creamy broth.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Aicha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cups)

Dietary: ~

Ingredients

01 4 large russet potatoes (2 pounds), peeled and cut in thirds.
02 3/4 teaspoon salt.
03 3/4 cup sour cream.
04 1 pound ground beef (85% lean).
05 1 yellow onion, diced.
06 3 cloves garlic, minced.
07 3 tablespoons salted butter, divided.
08 1/4 cup flour.
09 4 cups chicken broth.
10 2 cups half and half.
11 3/4 teaspoon Worcestershire sauce.
12 2 teaspoons Italian seasoning.
13 1/2 teaspoon mustard powder.
14 1/4 teaspoon ground sage.
15 2 cups shredded cheddar cheese.
16 1 1/2 cups frozen mixed vegetables.
17 Salt and pepper to taste.

Instructions

Step 01

Let sour cream, half and half, and shredded cheese come to room temperature.

Step 02

Brown ground beef in large pot over medium-high heat, drain and set aside.

Step 03

Boil potatoes 10-15 minutes until very tender. Mash with 1 tablespoon butter and sour cream.

Step 04

Melt 2 tablespoons butter, cook onion 5 minutes until soft, add garlic for 1 minute.

Step 05

Stir in flour and cook 1 minute. Gradually add broth while stirring.

Step 06

Mix in Worcestershire, Italian seasoning, mustard powder, sage and half and half. Bring to gentle boil then simmer.

Step 07

Blend in mashed potatoes. Use immersion blender if smoother texture desired.

Step 08

Return beef to pot with vegetables. Cook 5 minutes until hot.

Step 09

Remove from heat, stir in cheese until melted. Season with salt and pepper.

Notes

  1. Use block cheese and shred yourself for best melting.
  2. Soup thickens as it cools slightly.

Tools You'll Need

  • Dutch oven.
  • Stockpot.
  • Immersion blender.
  • Kitchen scale.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 18 g