Shepherd’s Pie Soup Recipe: Comfort in a Bowl

Shepherd’s Pie Soup is everything I love about the classic dish—savory ground meat, vegetables, and creamy mashed potatoes—all transformed into a cozy, spoonable bowl of comfort. It’s warm, hearty, and full of rich, familiar flavors that make it perfect for chilly nights or when I’m craving something nostalgic.

Why You’ll Love This Recipe

I love this recipe because it brings the soul-soothing essence of shepherd’s pie into a one-pot soup that’s quicker and easier to make. The meat and vegetable base is simmered to savory perfection, then topped with a swirl of buttery mashed potatoes that melt into every bite. It’s a smart way to enjoy all the textures and flavors of the original dish with less fuss and more comfort. Plus, it’s easy to make ahead, budget-friendly, and customizable depending on what I have on hand.

Ingredients

• 1 lb ground beef or ground lamb

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 1 celery stalk, diced

• 1 cup frozen peas

• 1 tbsp tomato paste

• 4 cups beef broth

• 1 tsp Worcestershire sauce

• 1/2 tsp dried thyme

• 1/2 tsp dried rosemary

• Salt and pepper to taste

• 2 cups mashed potatoes (prepared in advance or instant)

• Optional: shredded cheddar cheese and chopped fresh parsley for topping

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.

2. Stir in the garlic and cook for another 30 seconds.

3. Add the ground beef or lamb to the pot and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease.

4. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1-2 minutes to blend the flavors.

5. Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.

6. Stir in the frozen peas and simmer for another 5 minutes.

7. Just before serving, gently stir in the mashed potatoes or spoon them over the top of each bowl.

8. If desired, sprinkle each serving with shredded cheese and parsley.

Servings and Timing

This recipe makes about 4 to 6 servings and takes approximately 40 minutes from start to finish. It’s perfect for a weeknight dinner or to batch cook for the next day.

Variations

• Vegetarian Version: I sometimes replace the meat with lentils or plant-based ground and use vegetable broth instead of beef broth.

• Thicker Texture: For a stew-like consistency, I reduce the broth by 1/2 cup or mash some of the veggies into the soup.

• Add Corn: I like to add frozen or canned corn for extra sweetness and texture.

• Spicy Twist: A dash of hot sauce or a sprinkle of red pepper flakes gives it a bit of heat.

• Cheesy Finish: I stir some cheese right into the mashed potatoes before topping the soup for a melty, indulgent finish.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens in the fridge, I add a splash of broth or water to loosen it up. It can also be microwaved in individual portions. I don’t recommend freezing the soup with mashed potatoes in it, but I sometimes freeze the soup base separately and make fresh mashed potatoes when reheating.

FAQs

Can I use instant mashed potatoes for this soup?

Yes, I often use instant mashed potatoes when I’m short on time. They work well and still add that creamy topping to the soup.

What’s the best meat to use?

Ground lamb gives this soup an authentic shepherd’s pie flavor, but I usually go with ground beef since it’s more common and equally delicious.

Can I make this soup in a slow cooker?

Yes, I can brown the meat and veggies first, then transfer everything (except the mashed potatoes and peas) to a slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in peas and top with mashed potatoes before serving.

How do I make this dairy-free?

I use dairy-free mashed potatoes (made with plant-based butter and milk alternatives), and skip the cheese if I need a dairy-free version.

What can I serve with this soup?

A crusty piece of bread or a green salad makes the perfect side. But honestly, it’s hearty enough to stand on its own.

Conclusion

Shepherd’s Pie Soup is one of my favorite comfort foods in soup form—it’s warm, hearty, and full of all the cozy flavors I love. It’s easy to prepare, incredibly satisfying, and a great way to turn a classic dish into something fresh and comforting. Whether I make it for a family dinner or to curl up with on a quiet night, it always delivers that comforting homemade feel.