Shepherd’s Pie Soup Recipe

I made this shepherd’s pie soup last week, and honestly, it turned out to be one of the coziest dinners I’ve ever had. The flavors reminded me of the traditional dish, but with a warm, spoonable twist.

It was perfect for a chilly evening when I needed something comforting yet easy. I loved how the mashed potatoes sat on top like a creamy cloud. If you enjoy shepherd’s pie, you’re going to love this soup version just as much.

Ingredients for Shepherd’s Pie Soup

Here’s everything I used to recreate those classic flavors in soup form. Stick to fresh ingredients whenever possible for the best taste.

For the soup base:

• 1 pound ground beef or lamb – lamb gives a more traditional flavor, but beef is easier to find and still delicious
• 1 medium onion, diced – adds sweetness and depth2 large carrots, chopped – gives natural sweetness and texture
• 2 celery stalks, chopped – balances the sweetness with earthiness
• 3 garlic cloves, minced – for that comforting aroma
• 4 cups beef or chicken broth – use low-sodium if you want to control the salt
• 1 cup frozen peas – add them at the end to keep them bright
• 1 tablespoon tomato paste – thickens the base and deepens flavor
• 1 teaspoon Worcestershire sauce – adds a rich, savory touch
• 1 teaspoon dried thyme – for earthy flavor
• 1 teaspoon fresh rosemary, chopped (optional) – I use this for a fresh punch
• ½ teaspoon smoked paprika – gives a subtle smoky taste
• Salt and black pepper to taste – always season to your liking

For the mashed potato topping:

• 2 large russet potatoes, peeled and cubed – avoid waxy types; they don’t mash well
• ½ cup milk or heavy cream – heavy cream makes it super rich
• 2 tablespoons butter – don’t skip this; it’s what makes them creamy
• Salt and pepper – season to taste

Optional: sprinkle shredded cheddar cheese or fresh parsley for a lovely finish

Note: Serves 4 generously based on the above quantities.

Variations to Try

Love switching things up? Me too! Here are a few twists I’ve tried or plan to try:

• Vegetarian Version: Use lentils or chopped mushrooms instead of meat and veggie broth instead of beef.
• Dairy-Free Option: Swap butter and milk with olive oil and almond or oat milk.
• Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce for warmth.
• Cheesy Upgrade: Mix shredded cheddar into the mashed potatoes before topping.

Cooking Time

Want to know how long this recipe takes? Here’s the breakdown:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Equipment You Need

These are the basic kitchen tools I used:

• Large soup pot or Dutch oven – for browning meat and simmering everything
• Cutting board and knife – chopping veggies is half the fun
• Potato masher – gives you that fluffy mashed texture
• Measuring cups and spoons – to stay accurate with flavors
• Wooden spoon or ladle – makes stirring and serving simple

How to Make Shepherd’s Pie Soup?

Let’s get cooking! I promise this is super easy and will fill your home with the best aroma.

Brown the Meat

Start by heating your soup pot over medium heat. Add the ground beef or lamb and cook it until nicely browned. I like breaking it up with a wooden spoon to get it evenly cooked. Drain most of the fat, but leave a tablespoon or two for flavor.

Sauté the Veggies

Next, toss in the chopped onion, celery, carrots, and garlic. Sauté everything for about 5 minutes. The veggies should soften and your kitchen will already smell like something amazing is cooking.

Add Flavor Layers

Now, stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and smoked paprika. These ingredients bring deep, savory notes to the soup. Mix until the veggies are well-coated.

Simmer the Soup

Pour in your broth and bring it to a gentle simmer. I let it cook for 20 minutes, stirring occasionally. Just before it’s done, I add the frozen peas—they stay vibrant and slightly crisp this way.

Make the Mashed Potatoes

While the soup is simmering, boil your cubed potatoes in another pot until tender (about 12–15 minutes). Drain and mash them with butter, milk, salt, and pepper. I love how creamy they turn out with a splash of heavy cream.

Serve and Enjoy

Ladle the soup into bowls and top each with a scoop of mashed potatoes. Sometimes I gently swirl them into the soup so I get creamy bites with every spoonful. Sprinkle with parsley or shredded cheese for a beautiful finish.

Additional Tips for Making This Recipe Better

I’ve made this a few times, and here’s what I’ve learned along the way:

• Don’t overcook the peas—add them right at the end to keep them fresh and bright.
• Taste as you go—adjust salt and pepper after simmering.
• For extra richness, stir in a bit of cream into the soup before serving.
• If the soup feels thin, mash some of the veggies directly into the broth to thicken it.
• Adding a little shredded cheese into the mashed potatoes makes them melt-in-your-mouth good.

How to Serve Shepherd’s Pie Soup?

Presentation matters, especially when serving guests or picky eaters. I like to scoop the soup into wide bowls and gently dollop mashed potatoes on top. A sprinkle of fresh parsley adds a pop of color. If I’m feeling fancy, I use a piping bag to swirl the mashed potatoes on top and broil for a minute with shredded cheese.

Nutritional Information

Here’s a general idea of the nutrition per serving (based on 4 servings):

• Calories: 420
• Protein: 21g
• Carbohydrates: 35g
• Fat: 23g

This soup is satisfying without being overly heavy.

Make Ahead and Storage

• Storing: I keep leftovers in the fridge in an airtight container for up to 3 days. I store the mashed potatoes separately so they don’t get soggy.
• Freezing: The soup base (without mashed potatoes) freezes well. I freeze it in portions and just whip up fresh potatoes when I’m ready to serve.
• Reheating: Gently reheat the soup on the stove over low heat. Add a splash of broth if it gets too thick. Warm mashed potatoes separately for the best result.

Why You’ll Love This Recipe?

This soup is more than a meal—it’s a cozy experience. Here’s why it’s a keeper:

• Quick and Easy: One pot, a handful of ingredients, and dinner’s ready in under an hour.
• Comforting and Filling: Feels like a hug in a bowl with its rich, creamy textures.
• Family-Approved: Even picky eaters will love the mash-and-meat combo.
• Flexible Ingredients: Great for substitutions, dietary tweaks, and flavor add-ins.
• Perfect for Leftovers: It reheats beautifully and may taste even better the next day.
  

Ash Tyrrell

Shepherd’s Pie Soup Recipe

I made this shepherd's pie soup last week, and honestly, it turned out to be one of the coziest dinners I’ve ever had. The flavors reminded me of the traditional dish, but with a warm, spoonable twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 pound ground beef or lamb – lamb gives a more traditional flavor but beef is easier to find and still delicious
• 1 medium onion diced – adds sweetness and depth2 large carrots, chopped – gives natural sweetness and texture
• 2 celery stalks chopped – balances the sweetness with earthiness
• 3 garlic cloves minced – for that comforting aroma
• 4 cups beef or chicken broth – use low-sodium if you want to control the salt
• 1 cup frozen peas – add them at the end to keep them bright
• 1 tablespoon tomato paste – thickens the base and deepens flavor
• 1 teaspoon Worcestershire sauce – adds a rich savory touch
• 1 teaspoon dried thyme – for earthy flavor
• 1 teaspoon fresh rosemary chopped (optional) – I use this for a fresh punch
• ½ teaspoon smoked paprika – gives a subtle smoky taste
• Salt and black pepper to taste – always season to your liking
• For the mashed potato topping:
• 2 large russet potatoes peeled and cubed – avoid waxy types; they don’t mash well
• ½ cup milk or heavy cream – heavy cream makes it super rich
• 2 tablespoons butter – don’t skip this; it’s what makes them creamy
• Salt and pepper – season to taste

Method

 

1. Start by heating your soup pot over medium heat. Add the ground beef or lamb and cook it until nicely browned. I like breaking it up with a wooden spoon to get it evenly cooked. Drain most of the fat, but leave a tablespoon or two for flavor.
2. Next, toss in the chopped onion, celery, carrots, and garlic. Sauté everything for about 5 minutes. The veggies should soften and your kitchen will already smell like something amazing is cooking.
3. Now, stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and smoked paprika. These ingredients bring deep, savory notes to the soup. Mix until the veggies are well-coated.
4. Pour in your broth and bring it to a gentle simmer. I let it cook for 20 minutes, stirring occasionally. Just before it’s done, I add the frozen peas—they stay vibrant and slightly crisp this way.
5. While the soup is simmering, boil your cubed potatoes in another pot until tender (about 12–15 minutes). Drain and mash them with butter, milk, salt, and pepper. I love how creamy they turn out with a splash of heavy cream.
6. Ladle the soup into bowls and top each with a scoop of mashed potatoes. Sometimes I gently swirl them into the soup so I get creamy bites with every spoonful. Sprinkle with parsley or shredded cheese for a beautiful finish.

Notes

• Don’t overcook the peas—add them right at the end to keep them fresh and bright.
• Taste as you go—adjust salt and pepper after simmering.
• For extra richness, stir in a bit of cream into the soup before serving.
• If the soup feels thin, mash some of the veggies directly into the broth to thicken it.
• Adding a little shredded cheese into the mashed potatoes makes them melt-in-your-mouth good.