Go Back

Shepherd’s Pie Soup

A cozy, hearty soup capturing all the classic flavors of shepherd’s pie in an easy-to-make, comforting bowl perfect for any day of the week.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil for browning meat and sautéing veggies
  • 1 lb ground beef or ground lamb heart of the soup, packed with rich flavor
  • 1 onion chopped, adds natural sweetness and depth
  • 3 cloves garlic minced, gives a fragrant kick
  • 2 carrots chopped, for sweetness and color
  • 2 stalks celery chopped, adds fresh crunchy base flavor
  • 1 tsp dried thyme classic herb for traditional shepherd’s pie taste
  • 1 tsp dried rosemary classic herb for traditional shepherd’s pie taste
  • salt and pepper to taste
  • 4 cups beef broth savory liquid foundation
  • 1 lb potatoes peeled and cubed, creamy and filling
  • 1 cup frozen peas for bursts of sweetness and veggie goodness
  • 1 cup frozen corn kernels for bursts of sweetness and veggie goodness
  • 1 cup half-and-half or milk adds creaminess and smooth texture
  • 1 tbsp cornstarch optional, to thicken the soup
  • 4 slices cooked bacon crumbled, smoky crispy topping
  • 1/2 cup sour cream adds tang and creaminess for finishing touch
  • fresh parsley or chives chopped, for fresh bright garnish
  • toasted bread cubes for dipping and added crunch

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Wooden spoon

Method
 

  1. Step 1: Heat olive oil in a large pot over medium heat. Add ground beef or lamb and cook until browned, breaking into small pieces. Drain excess fat.
  2. Step 2: Add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until vegetables soften. Sprinkle in thyme, rosemary, salt, and pepper.
  3. Step 3: Pour in beef broth and add cubed potatoes. Stir and bring to gentle simmer. Cook 15-20 minutes until potatoes are tender.
  4. Step 4: Stir in frozen peas and corn. Cook another 5 minutes to warm through.
  5. Step 5: Pour in half-and-half or milk and stir to combine. If thicker soup desired, mix cornstarch with cold water and stir in. Cook a few more minutes until thickened.
  6. Step 6: Ladle soup into bowls. Top with sour cream, crumbled bacon, and fresh parsley or chives. Serve with toasted bread cubes.

Notes

Meat swaps like ground turkey or chicken work well. Use plant-based milk and dairy-free sour cream for a dairy-free version. Add mushrooms or green beans for extra veggies. Red pepper flakes or hot sauce add spice. Cheese can be stirred in for indulgence. Store leftovers refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently with added broth or milk if thickened too much.