If you love the cozy flavors of classic shepherd’s pie but are looking for a warm, comforting twist that’s quicker to enjoy, this Easy Shepherd’s Pie Soup Recipe is exactly what you need. It captures the hearty goodness of ground meat, tender vegetables, and creamy mashed potatoes all in one delicious, slurpable bowl. This soup feels like a hug on a chilly day, making it a wonderful go-to for family dinners or an inviting meal when you want something simple yet satisfying.
Ingredients You’ll Need
The beauty of this Easy Shepherd’s Pie Soup Recipe lies in its straightforward ingredients. Each one plays an important role, from the rich ground meat to the fresh vegetables, ensuring the soup offers both robust flavor and lovely texture without any fuss.
- 1 lb ground beef or lamb: Your protein base, bringing savory depth and traditional shepherd’s pie flavor.
- 1 small onion, diced: Adds sweetness and aromatic undertones to build a flavorful foundation.
- 2 garlic cloves, minced: Brings a subtle punch of warmth and complexity.
- 2 large carrots, diced: Contributes a touch of natural sweetness and vibrant color.
- 1 cup frozen peas: These add pops of green brightness and a tender bite.
- 4 cups beef or chicken broth: Creates a rich, savory liquid base for the soup.
- 2 cups milk or cream: Provides luscious creaminess that makes the soup feel indulgent.
- 2 tbsp tomato paste: Deepens the flavor with a hint of tangy richness.
- 1 tsp Worcestershire sauce: Adds savory umami magic, enhancing every ingredient.
- 1 tsp dried thyme: Brings fresh, earthy notes characteristic of shepherd’s pie.
- 1/2 tsp paprika (optional): A subtle smoky warmth that adds dimension.
- Salt and pepper to taste: Essential for balancing and highlighting flavors.
- 4 cups potatoes, peeled and diced: For the creamy mashed potato topping, key to that authentic shepherd’s pie feel.
- 2 tbsp butter: Makes the mashed potatoes rich and silky smooth.
- 1/4 cup milk or cream: Used to perfect the mashed potatoes’ texture and flavor.
How to Make Easy Shepherd’s Pie Soup Recipe
Step 1: Prepare the Mashed Potatoes
Start by boiling your peeled and diced potatoes in salted water for about 15 to 20 minutes or until they’re fork-tender. Once cooked, drain them well and mash with butter and some milk or cream until smooth and creamy. Don’t forget to season with salt and pepper to taste. Setting these mashed potatoes aside will allow you to have a velvety topping to crown your soup later on.
Step 2: Cook the Soup Base
In a large pot over medium heat, brown your ground beef or lamb, breaking it apart as it cooks. Once browned, drain any excess fat to keep the soup from feeling greasy. Add diced onion and minced garlic and cook until they are soft and fragrant, about 3 to 5 minutes. Then stir in the diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, and paprika if you’re using it. This step builds the signature flavor that makes the soup taste like traditional shepherd’s pie in every spoonful.
Step 3: Add Broth and Simmer
Pour in the beef or chicken broth and bring the mixture to a simmer. Let everything cook gently for 10 to 15 minutes until the vegetables are tender and all those flavors meld beautifully. This simmering process is crucial as it deepens the soup’s richness and makes it wonderfully comforting.
Step 4: Stir in Milk or Cream and Adjust Seasoning
Once vegetables are tender, pour in the milk or cream and stir to combine. Let the soup simmer for another 5 minutes to warm through and thicken slightly. Taste and adjust the seasoning with salt and pepper as needed. This is where the soup turns luxuriously creamy, making it a perfect bowl of comfort.
Step 5: Combine and Serve
To serve, ladle the hearty soup into bowls and spoon the prepared mashed potatoes on top. You can enjoy it as is, or for a fun textural twist, swirl the mashed potatoes into the soup. Either way, you’ll savor every bite of this delightful Easy Shepherd’s Pie Soup Recipe.
How to Serve Easy Shepherd’s Pie Soup Recipe
Garnishes
Simplicity works wonders here. Fresh chopped parsley or chives sprinkled on top bring a burst of color and fresh herbaceous notes. For a little extra indulgence, a dollop of sour cream can add creaminess and a tang that complements the rich flavors of the soup wonderfully.
Side Dishes
This soup shines as a complete meal, but if you want to round out your dinner, a crisp green salad or some crusty bread makes excellent companions. The bread is perfect for dipping and soaking up the savory broth, making your meal even more satisfying.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls and top each serving with a swirl of mashed potatoes. You might even sprinkle some grated sharp cheddar over the mashed potatoes and broil briefly for a golden crust-like finish. This little touch turns the soup into a lovely cross between shepherd’s pie and a comforting creamy stew, a visual and tasty treat!
Make Ahead and Storage
Storing Leftovers
This Easy Shepherd’s Pie Soup Recipe stores beautifully in the refrigerator for up to 3 days. Keep the soup and mashed potatoes separate if possible to preserve the mashed potatoes’ texture. When ready to eat, simply reheat and combine.
Freezing
You can freeze the soup base without the mashed potatoes for up to 3 months. Store it in an airtight container or heavy-duty freezer bag. Since mashed potatoes don’t always reheat well frozen, it’s best to prepare fresh mashed potatoes when serving after freezing.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup thickens too much. Reheat mashed potatoes separately in a microwave or on the stove with a little cream or butter to restore their creamy texture before plating.
FAQs
Can I use ground turkey or chicken instead of beef or lamb?
Absolutely! Ground turkey or chicken can be a leaner alternative. Just keep in mind the flavor will be a little lighter, so you might want to add a bit more seasoning or a dash of soy sauce for extra depth.
Is it possible to make this recipe vegetarian?
Yes, you can swap out the ground meat for a plant-based ground substitute or hearty vegetables like mushrooms and lentils. Use vegetable broth instead of meat broth and follow the same steps for a delicious vegetarian version of this soup.
Can I prepare this soup in a slow cooker?
This recipe is suited for stovetop cooking to develop those lovely browned flavors, but you can adapt it to a slow cooker by browning the meat and vegetables first, then adding all ingredients to the cooker and cooking on low for 6-8 hours.
Should I peel the potatoes for the mashed topping?
Peeling the potatoes results in a smoother, creamier mash which helps achieve that classic shepherd’s pie topping texture in the soup. If you prefer a more rustic feel, you can leave some skins on, but the texture will be different.
What type of broth works best for this soup?
Beef broth enhances the meaty flavor for a richer soup, aligning well with traditional shepherd’s pie taste. Chicken broth is a lighter option and works well too if that’s what you have on hand.
Final Thoughts
This Easy Shepherd’s Pie Soup Recipe is such a delightful way to enjoy the flavors of shepherd’s pie in a new, cozy form. It’s quick enough for a weeknight but comforting enough to become a favorite on cold evenings. I can’t wait for you to try it and share how it brings all the warmth and joy of a classic dish in every spoonful.
Print
Easy Shepherd’s Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: British
Description
This Easy Shepherd’s Pie Soup offers a comforting twist on the classic shepherd’s pie by transforming its hearty flavors into a warm, creamy soup. Ground beef or lamb combined with vegetables, broth, and a touch of cream creates a rich base, topped with creamy mashed potatoes for the perfect bowl of comfort food.
Ingredients
Soup Base
- 1 lb (450 g) ground beef or lamb
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 large carrots, diced
- 1 cup (150 g) frozen peas
- 4 cups (960 ml) beef or chicken broth
- 2 cups (480 ml) milk or cream
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp paprika (optional)
- Salt and pepper to taste
Mashed Potatoes
- 4 cups (about 1.5 lbs or 700 g) potatoes, peeled and diced
- 2 tbsp butter
- 1/4 cup (60 ml) milk or cream
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes: Boil the peeled and diced potatoes in salted water for 15 to 20 minutes, or until they are tender and can be easily pierced with a fork. Drain well.
- Mash the Potatoes: Mash the drained potatoes with butter and 1/4 cup (60 ml) milk or cream. Season with salt and pepper to taste. Set aside to keep warm.
- Cook the Soup Base: In a large pot over medium heat, brown the ground beef or lamb until fully cooked, breaking it up as it cooks. Drain any excess fat from the pot.
- Sauté Aromatics and Vegetables: Add the diced onion and minced garlic to the pot and cook until softened and fragrant. Stir in the diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, and paprika (if using), cooking for a few minutes to combine flavors.
- Add Broth and Simmer: Pour in the beef or chicken broth and bring the mixture to a simmer. Cook for 10 to 15 minutes until the vegetables are tender.
- Finish the Soup: Stir in 2 cups (480 ml) of milk or cream, adjust seasoning with salt and pepper, and continue simmering for another 5 minutes to meld the flavors and warm through.
- Serve with Mashed Potatoes: Ladle the soup into bowls and top each with a generous portion of the mashed potatoes. Serve immediately, either with the potatoes on top or gently swirled into the soup for a creamy texture.
Notes
- Use ground lamb for a traditional shepherd’s pie flavor, or ground beef for a milder taste.
- For extra richness, substitute milk with heavy cream in the soup and mashed potatoes.
- Use fresh thyme if available for a more vibrant herb flavor.
- If you prefer a thicker soup, mash some of the cooked vegetables in the pot before adding the milk or cream.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
