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Warm up with this hearty Shepherd’s Pie Soup recipe — a cozy twist on the traditional comfort classic. Featuring seasoned ground beef, vegetables, and creamy mashed potatoes, this soup delivers all the flavor of Shepherd’s Pie in a single spoonful.

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
Cook Time 35 minutes
Course Main, Soup
Cuisine American, British, Irish
Servings 6
Calories 496 kcal

Ingredients
 

  • 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
Keyword how to make shepherd's pie soup
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