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Best-Ever Shepherd's Pie Soup Recipe

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This warm and comforting Shepherd's Pie Soup is a delicious twist on the traditional dish, combining savory beef, tender vegetables, and crispy potato puffs. Simmered to perfection in a flavorful broth with herbs and a hint of tomato, it's a perfect dinner choice for chilly nights. Top each bowl with golden potato puffs and a sprinkle of fresh parsley for a meal that feels both cozy and satisfying.

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A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sun, 14 Sep 2025 14:05:07 GMT
Best Shepherd's Pie Soup Pin it
Best Shepherd's Pie Soup | mrcuisto.com

Shepherd’s Pie Soup is the ultimate comfort recipe when you are craving the cozy flavors of a classic casserole but want it in a bowl. No fussing with separate baking steps means you get the creamy mashed potatoes hearty beef and cheesy finish much faster and it is a big hit for chilly nights or easy family dinners.

Making this soup instantly takes me back to Sunday dinners at my mom’s house when we all gathered in the kitchen for seconds before the pot even cooled down. My family likes it so much that they request it several times every winter.

Ingredients

  • Russet potatoes: give the soup body and the silky mashed topping Choose ones that feel firm and are free from green spots
  • Salt: to flavor every stage and bring out all the savory notes
  • Sour cream: makes the mashed potatoes irresistibly creamy Use full fat for extra richness
  • Ground beef: adds heartiness and classic shepherds pie taste Look for 85 percent lean so the soup is rich without being greasy
  • Yellow onion: brings depth and gentle sweetness A fresh onion that feels heavy for its size is best
  • Garlic: infuses the base with warmth and aroma Use plump cloves for best flavor
  • Salted butter: for sautéing and finishing mashed potatoes Choose high quality for the best result
  • Flour: thickens the soup so it feels hearty and substantial
  • Chicken broth: forms the soup base Opt for low sodium so you can adjust salt to taste
  • Half and half: adds velvety creaminess Use fresh dairy for the best mouthfeel
  • Worcestershire sauce: gives a savory punch and hints of tang
  • Italian seasoning: offers herbal balance and depth
  • Mustard powder: boosts the meatiness and enhances the overall flavor
  • Ground sage: brings an earthy background note
  • Shredded cheddar cheese: melts smoothly into the soup and gives a cheesy crown Go for sharp cheddar for real bold flavor
  • Frozen mixed vegetables: add color nutrition and are a big time saver Use a mix with carrots peas and corn
  • Salt and pepper: for ideal seasoning at the end

Instructions

Prep the Ingredients:
Shred your cheddar cheese and measure the sour cream and half and half Let them all come to room temperature before starting in order to help everything blend smoothly into the soup later
Cook the Beef:
Set a heavy pot over medium high heat Add the ground beef crumble it well and cook until browned with almost no pink visible Drain off excess fat and set the beef aside You want it fully cooked but not crispy
Make Mashed Potatoes:
Place the peeled potatoes into a large pot fill with cold water and add salt Bring to a boil and cook until the pieces are fork tender about ten to fifteen minutes Drain the potatoes thoroughly then return to the pot Add the sour cream and one tablespoon of butter Mash until velvety and smooth with no lumps left Set aside
Prepare the Broth:
In the same large pot melt two tablespoons of butter over medium heat Add diced onion and cook gently for about five minutes until the edges turn translucent and slightly golden Stir in minced garlic and cook for about one more minute Next sprinkle in the flour and stir constantly letting it cook for one minute to remove any raw taste Slowly pour in the chicken broth stirring all the time to keep the mixture lump free
Season and Simmer:
Sprinkle in the Worcestershire sauce Italian seasoning mustard powder and ground sage Slowly pour in the half and half while stirring Keep stirring constantly Bring the soup just to a gentle boil then immediately lower the heat to a simmer Let it cook uncovered for about five minutes so the flavors come together
Blend the Soup:
Spoon in the mashed potatoes a bit at a time whisking well to break them up until the soup is creamy and smooth For an extra velvety texture use an immersion blender or blend in batches in a countertop blender just be careful with hot liquids
Combine and Heat:
Stir the cooked beef and the frozen vegetables directly into the creamy soup Let everything warm through for about five minutes so the veggies are tender and the flavors meld together
Finish with Cheese:
Gradually sprinkle in the shredded cheddar stir until fully melted and you have a smooth cheesy finish The soup will thicken as the cheese melts so keep stirring
Serve:
Taste and adjust seasoning with more salt and pepper as needed Ladle into bowls and enjoy piping hot
A bowl of soup with a wooden spoon in it, containing mashed potatoes, peas, and carrots. Pin it
A bowl of soup with a wooden spoon in it, containing mashed potatoes, peas, and carrots. | myhomemaderecipe.com

The sharp cheddar is my favorite finishing touch It melts in for that classic casserole bite and a gooey texture I always think of the first time I made this with my niece as my helper who added extra cheese and made everyone smile with a sprig of parsley on top

Storage Tips

Let the soup cool completely before transferring it to airtight containers It keeps in the fridge for up to three days or in the freezer for up to two months When reheating you may want to add a splash of broth or milk if it has thickened

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken for a lighter version If you prefer a vegetarian dish use plant based meat and vegetable broth Yukon gold potatoes can stand in for russets and for the cheese think smoked gouda or Swiss for a different twist

Serving Suggestions

Top each bowl with more shredded cheese or a dollop of sour cream Try serving with crusty bread to soak up every drop of soup For a festive touch add some fresh chopped chives or parsley before serving

Cultural Context

Shepherds pie has always been comfort food at its core transforming humble leftovers into a feast This soup draws on that tradition making it even easier to share those classic flavors without needing to wait for baking My family loves how it brings everyone together at the table just like the original dish

A bowl of soup with mashed potatoes, carrots, and peas, accompanied by a wooden spoon. Pin it
A bowl of soup with mashed potatoes, carrots, and peas, accompanied by a wooden spoon. | myhomemaderecipe.com

This soup is a delicious twist on a comforting classic It makes cold evenings feel extra cozy and brings back the best family memories

Comfort Food

A cozy and hearty soup inspired by classic Shepherd's Pie, complete with beef, veggies, and crispy potato puffs for a deliciously comforting meal.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: British

Yield: 6 Servings (One large pot of soup)

Dietary: ~

Ingredients

→ Main

01 4 large russet potatoes (900 g), peeled and cut into thirds
02 0.75 teaspoon salt
03 180 ml sour cream
04 450 g ground beef (85% lean)
05 1 yellow onion, diced
06 3 cloves garlic, minced
07 3 tablespoons salted butter, divided
08 30 g plain flour
09 950 ml chicken broth
10 480 ml half and half
11 0.75 teaspoon Worcestershire sauce
12 2 teaspoons Italian seasoning
13 0.5 teaspoon mustard powder
14 0.25 teaspoon ground sage
15 200 g shredded cheddar cheese
16 200 g frozen mixed vegetables
17 Salt and pepper to taste

Instructions

Step 01

Shred the cheddar cheese, measure sour cream and half and half, then allow them to reach room temperature.

Step 02

Cook the ground beef in a large pot over medium-high heat, breaking it apart until fully browned. Drain excess fat and set beef aside.

Step 03

Place peeled and chopped potatoes in a large saucepan, cover with cold water, add 0.5 teaspoon salt, and boil until fork-tender, about 10–15 minutes. Drain thoroughly. Mash potatoes with 1 tablespoon butter and sour cream until smooth and creamy. Reserve.

Step 04

In the soup pot, melt 2 tablespoons butter over medium heat. Sauté diced onions until softened, about 5 minutes. Add minced garlic and cook an additional minute.

Step 05

Stir in flour and cook for 1 minute, stirring constantly. Gradually pour in chicken broth while whisking to avoid lumps.

Step 06

Mix in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly add half and half, stirring continuously. Bring to a gentle boil, then reduce to a simmer.

Step 07

Add mashed potatoes to the broth. Stir until well blended. For extra creaminess, use an immersion blender or process in batches in a stand blender until smooth.

Step 08

Return the browned ground beef to the pot along with frozen mixed vegetables. Cook over a gentle simmer until vegetables are heated through, about 5 minutes.

Step 09

Gradually stir in shredded cheddar cheese until melted and soup is smooth.

Step 10

Taste the soup and adjust with salt and freshly ground black pepper as needed. Serve hot.

Notes

  1. Let sour cream and half and half come to room temperature before adding to prevent curdling.
  2. Blending a portion or all of the soup will create a smoother, creamier texture.

Tools You'll Need

  • Large saucepan
  • Large soup pot
  • Colander
  • Potato masher
  • Immersion or stand blender (optional)
  • Wooden spoon
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk (sour cream, butter, half and half, cheddar cheese).
  • Contains wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480
  • Total Fat: 28.2 g
  • Total Carbohydrate: 37.5 g
  • Protein: 22.4 g