Shepherd’s Pie Soup

Craving cozy comfort food? This hearty Shepherd’s Pie Soup combines everything you love about traditional Shepherd’s Pie — seasoned ground beef (or lamb), tender vegetables, and creamy mashed potatoes — all in one soul-warming bowl. Perfect for cold nights, this easy comfort soup recipe is rich, flavorful, and family-approved. Whether you’re meal-prepping for busy weeknights or looking for cozy fall dinner ideas, this rustic Shepherd’s Pie Soup recipe delivers pure comfort. Serve it with crusty bread and fresh parsley for that homestyle touch.

We have this tiny soup shop in our city that we love to order from. One of our favorite soups to order is the shepherd’s pie soup! I thought, when I first tasted it, that it was the most fantastic idea—to turn one of my favorite comfort foods into soup form! Inspired by that, here’s my version; I promise you’ll love it!

In fact, I just made this shepherd’s pie soup for dinner yesterday, and we had it again for lunch today because we loved it so much. It also makes a big batch so that you can have leftovers! Because you get both the soup component and mashed potatoes, it’s a perfect meal on its own!

So now that the weather has turned cold and you crave something warm, creamy, and nostalgic, there’s nothing better than a steaming bowl of Shepherd’s Pie Soup. This recipe takes all the comforting flavors of a traditional Shepherd’s Pie — seasoned meat, hearty vegetables, and buttery mashed potatoes — and transforms them into a rich, savory soup that’s ready to cozy up your dinner table.

Whether you call it Cottage Pie Soup or Shepherd’s Pie Stew, it’s guaranteed to be your new favorite comfort food soup for chilly nights. The best part? You can make it all in about 45 minutes, using simple, wholesome ingredients.

Why You’ll Love This Shepherd’s Pie Soup Recipe

• Classic comfort flavors: Every spoonful tastes like a deconstructed Shepherd’s Pie.
• Meal-prep friendly: Freezes beautifully and reheats well.
• Customizable: Use ground beef or lamb, and swap in your favorite veggies.
• Family-approved: Kids love the creamy potato topping and mild seasoning.

Ingredients You’ll Need

• 2 tbsp lard or butter – Adds rich depth and rounds out the flavors.
• 1.5 lb ground beef or ground lamb – The heart of the dish; lamb gives traditional flavor, while beef is milder and budget-friendly.
• 1 medium onion, diced – Builds a sweet aromatic base.
• 2 large carrots, diced – Add sweetness and quintessential Shepherd’s Pie heartiness.
• 2 celery stalks, diced – Brings balance and a light herbal note.
• 1/2 tsp dried thyme or ground sage & 1 tsp dried rosemary – Classic herbs that make the soup smell like Sunday dinner.
• 1/2 tsp cumin or chili powder & 1 tsp paprika – Deepen the flavor with subtle warmth.
• 2 tbsp tomato paste – Adds umami and a touch of tang.
• 4 cups water or beef broth – The liquid foundation for the rich, savory broth.
• 1 cup frozen peas – A traditional Shepherd’s Pie ingredient for color and sweetness.
• Salt and black pepper, to taste – Essential for seasoning.
• Fresh parsley, for garnish – Adds freshness and color.

For the “potato” topping element:

• 4 medium potatoes, peeled and diced small
• 1/2 cup milk or cream (for extra richness), adjust amount as needed
• 2 tbsp butter

How to Make Shepherd’s Pie Soup

Step 1: Brown the Meat

In a large pot, heat lard or butter over medium heat. Add the ground beef (or lamb) and cook until browned, breaking it up as it cooks. Sprinkle in thyme, rosemary, cumin, and paprika. Let the spices bloom for 30 seconds to release their aroma.

Step 2: Add the Vegetables

Stir in onions, carrots, and celery. Cook for about 5–6 minutes, until softened and fragrant. This step lays the flavor foundation for the soup.

Step 3: Build the Flavor

Add tomato paste, salt, and pepper. Stir well and cook for another 1–2 minutes to concentrate the tomato flavor — this gives the soup a beautiful richness.

Step 4: Simmer the Soup

Pour in water or beef broth. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15–20 minutes so the vegetables become tender and the flavors meld.

Step 5: Add the Peas

Stir in the frozen peas during the last few minutes of simmering. Taste and adjust the seasoning with more salt and pepper, if needed.

Make the Creamy Mashed Potato Garnish

While the soup simmers, place diced potatoes in a pot of salted water and cook until tender (about 10 minutes). Drain, then mash the potatoes until smooth. Stir in milk (or cream) and butter until velvety and creamy. Keep warm while the soup finishes cooking.

How to Serve Shepherd’s Pie Soup

To serve, ladle hot soup into bowls and top each serving with a generous spoonful of mashed potatoes. Garnish with freshly chopped parsley. The creamy potatoes melt slightly into the soup, delivering that classic comfort food taste with every bite.

For an extra flourish, you can dollop the potatoes onto each bowl and use a spoon to swirl them in lightly — it mimics the golden topping of a baked Shepherd’s Pie, all in cozy soup form.

Recipe Variations

• Make it vegetarian: Swap the meat for lentils or hearty mushrooms, use vegetable broth, and add a pinch of smoked paprika for depth.
• Add cheese: Stir shredded cheddar into the mashed potatoes for a cheesy Shepherd’s Pie twist.
• Make it creamy: Add a splash of cream or half-and-half to the soup base for extra luscious texture.
• Go low-carb: Use mashed cauliflower instead of potatoes for a lighter but still satisfying topping.

Storage and Freezing Tips

Shepherd’s Pie Soup stores well for up to 4 days in the refrigerator. Let it cool completely before transferring to airtight containers. Reheat gently on the stove or in the microwave. For longer storage, freeze the soup without the potato topping for up to 3 months. Prepare fresh mashed potatoes when ready to serve.

Perfect Pairings

Serve Shepherd’s Pie Soup with a side of crusty bread or a crisp green salad. A slice of buttered soda bread or garlic toast makes an ideal companion for soaking up all that savory broth.

Frequently Asked Questions (FAQ)

Can I use instant mashed potatoes?
Yes, if you’re short on time, instant mashed potatoes can substitute for homemade ones. Just make them thick enough to rest on top of the soup.

What meat works best for Shepherd’s Pie Soup?
Ground lamb gives authentic flavor, but ground beef is more common and works just as well. You can even mix the two for richer flavor.

Can I make this soup ahead of time?
Absolutely. Prepare the soup base ahead and refrigerate it. Reheat and make fresh mashed potatoes before serving for the best texture.

How do I thicken the soup?
If you prefer a heartier consistency, mash a few cooked potatoes directly into the soup or add a spoonful of instant potato flakes.

Can I make it dairy-free?
Yes, use olive oil instead of butter and your favorite dairy-free milk for the mashed potatoes

Shepherd’s Pie Soup is one of those recipes that feels like a hug in a bowl — filling, wholesome, and brimming with nostalgic flavor. This hearty meal brings together everything you love about classic Shepherd’s Pie in an easier, faster, and cozier soup version. Whether you’re cooking for your family or meal-prepping for the week, it’s a guaranteed hit on cold nights.

Shepherd`s Pie Soup

Abigail

Craving cozy comfort food? This hearty Shepherd’s Pie Soup combines everything you love about traditional Shepherd’s Pie — seasoned ground beef (or lamb), tender vegetables, and creamy mashed potatoes — all in one soul-warming bowl. Perfect for cold nights, this easy comfort soup recipe is rich, flavorful, and family-approved. Whether you’re meal-prepping for busy weeknights or looking for cozy fall dinner ideas, this rustic Shepherd’s Pie Soup recipe delivers pure comfort. Serve it with crusty bread and fresh parsley for that homestyle touch.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Main, Soup

Cuisine American, British, Irish

Servings 6

Calories 496 kcal

Ingredients

 

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• 2 tbsp lard or butter
• 1.5 lb ground beef or ground lamb
• 1 medium onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 tsp dried rosemary
• 1/2 tsp dried thyme or ground sage
• 1/2 tsp ground cumin or chili powder
• 1 tsp ground paprika
• 2 tbsp tomato paste
• 4 cups fresh water or beef broth
• 1 cup frozen peas
• Salt and black pepper, to taste
• fresh parsley, for garnish

For the “potato” topping element in the soup:

• 4 medium potatoes, peeled and diced small
• 1/2 cup cream for richness, adjust amount as needed
• 2 tbsp butter, or to taste

Instructions

 

Cook the meat:

• In a large pot, heat olive lard/butter. Add ground beef (or lamb) and cook until browned. Season with salt and pepper, to taste. Add the spices and cook for 2 minutes.

Add vegetables:

• Stir in onion, carrots, and celery. Cook 5–6 minutes until softened.

Flavor base:

• Stir in tomato paste and additional salt and pepper, if desired. Cook 1–2 minutes to develop flavor.

Build the soup:

• Add water (or broth) and bring to a boil. Then, reduce the heat and simmer for 15–20 minutes.

Finish:

• Stir in peas. Adjust seasoning with additional salt and pepper if needed.

Prepare the potatoes:

• While the soup is boiling, place the potatoes in a deep saucepan of salted water or a steamer and cook until tender.
• Drain the potatoes from the water and return them to the saucepan. Mash the potatoes until smooth. Pour in the milk and add the butter. Return to the heat and cook on low just until the ingredients are combined. Stir constantly to prevent burning.

Serve:

• Ladle into bowls, garnish with mashed potatoes and fresh parsley.

Nutrition

Calories: 496kcalCarbohydrates: 34gProtein: 30gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 116mgSodium: 804mgPotassium: 1289mgFiber: 6gSugar: 6gVitamin A: 4367IUVitamin C: 42mgCalcium: 79mgIron: 5mg

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