Print

Shepherd’s Pie Soup

Print Recipe

Hearty, comforting soup capturing all the flavors of classic shepherd’s pie—ground meat, vegetables, creamy potatoes—in a cozy, bowl‑ready form.

Ingredients

Units Scale
  • 1 lb ground lamb or beef
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup frozen peas
  • 1 tsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 2 cups mashed potatoes (prepared ahead or store‑bought)
  • 1 tbsp butter
  • 2 tbsp milk or cream

Instructions

  1. In a large pot over medium heat, brown ground meat until fully cooked, breaking it into small pieces. Drain excess fat.
  2. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Stir in garlic and tomato paste, cooking 1 minute until fragrant.
  4. Pour in beef broth, add Worcestershire sauce, bay leaves, thyme, salt, and pepper. Bring to a simmer and cook 15 minutes.
  5. Stir in frozen peas and simmer another 2–3 minutes.
  6. Meanwhile, in a small saucepan, warm mashed potatoes with butter and milk until creamy; season to taste.
  7. Ladle soup into bowls and top each serving with a dollop of creamy mashed potatoes.
  8. Garnish with chopped parsley if desired and serve hot.

Notes

  • Use ground lamb for a traditional shepherd’s pie flavor or beef for a cottage‑pie twist.
  • Make mashed potatoes in advance and reheat with a little extra milk for easy assembly.
  • Stir cheese (cheddar or Parmesan) into the mashed potatoes for added richness.
  • For a thicker soup, mash a few vegetables against the pot side or stir in a slurry of cornstarch and water.
  • Leftover soup keeps well in the fridge for 3–4 days; mashed‑potato topping separate and reheat before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/shepherds-pie-soup/