Shepherd’s Pie Soup

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When the craving for comfort food strikes, Shepherd’s Pie Soup is the perfect solution. This recipe transforms the beloved classic dish into a warm, hearty soup that’s packed with all the familiar flavors of shepherd’s pie. It’s a one-pot meal that combines tender potatoes, savory ground beef or lamb, and a medley of vegetables, all swimming in a flavorful broth. Topped with creamy mashed potatoes and, optionally, melted cheddar cheese, this soup is a hug in a bowl.

The beauty of this dish is in its adaptability. You can stick with traditional ingredients or customize it with celery, corn, or even sweet potatoes for a unique twist. It’s a fantastic way to use pantry staples and feed a crowd. Whether you’re serving it as a weeknight dinner or a weekend indulgence, this soup will warm both hearts and bellies. Plus, it’s easy to prepare and makes for excellent leftovers, so you can enjoy its rich flavors all week long.

Ingredients (Serves 6)

Base Ingredients:

  • 4 cups chicken or beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 bay leaves

Vegetables:

  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup frozen peas

Potatoes:

  • 1½ pounds potatoes (cubed, for soup)
  • 1½ pounds potatoes (peeled and diced, for mash)

Meat and Seasonings:

  • 1 pound ground beef or lamb
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • Salt and pepper to taste

For the Mash:

  • 2 tablespoons butter
  • ⅓ cup sour cream
  • 1 cup aged white cheddar cheese, shredded (optional)

Instructions

  1. Prepare Mashed Potatoes:
    Peel and dice half of the potatoes. Place them in a pot, cover with water, and bring to a boil. Cook until tender, about 15–20 minutes. Drain, then mash with butter, sour cream, and half of the broth until smooth. Set aside.
  2. Cook the Meat and Vegetables:
    In a large pot or Dutch oven, brown the ground beef or lamb over medium-high heat, breaking it apart as it cooks. Add the onions and carrots, cooking until softened. Drain any excess grease.
  3. Add Flavorings and Broth:
    Stir in the garlic, tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves. Pour in the remaining broth and add the cubed potatoes. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15–20 minutes.
  4. Combine Mashed Potatoes and Soup:
    Mix the mashed potatoes into the soup until well combined. For a creamier texture, you can use an immersion blender to blend a portion of the soup.
  5. Finish the Soup:
    Stir in the cheddar cheese, allowing it to melt into the soup. Add the peas and cook for another 2–3 minutes until heated through. Season with salt and pepper to taste.
  6. Serve:
    Ladle the soup into bowls and garnish with extra cheese or fresh herbs, if desired.

Nutritional Information and Dietary Notes

This soup is packed with protein and carbohydrates, making it a satisfying meal that provides energy. The potatoes add fiber and potassium, while the beef or lamb delivers iron and essential nutrients. The addition of vegetables like carrots and peas boosts the vitamin content. For a lighter option, use ground turkey or lean beef and reduce the cheese.

Sharing and Commenting is Caring

Did you make this comforting Shepherd’s Pie Soup? We’d love to hear about your experience! Share your tips, substitutions, or creative twists in the comments below. Your feedback helps others and brings our cooking community closer together. Don’t forget to share this recipe with family and friends—it’s a dish worth enjoying together!