The BEST Shepherd's Pie Soup

Shepherd's Pie Soup in a bowl topped with parsley

5 from 3 votes

Shepherd’s pie soup brings all the comforting flavors of classic shepherd’s pie into a creamy, cozy bowl! Instead of baking everything into a casserole, this recipe turns seasoned ground beef, tender potatoes, and vegetables into a one-pot soup that’s perfect for chilly nights. Finished with herbs and melted cheddar cheese, it gives you the same nostalgic flavors you love in shepherd’s pie – just in an easy, spoonable form!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American, Irish

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

Dutch Oven

Ingredients

2 tbsp olive oil divided
1 lb ground beef
1 onion diced
3 cloves minced garlic
2 tbsp tomato paste
5 cups beef broth I like Kettle & Fire brand
2 tbsp worcestershire sauce make sure to look for a gluten free brand!
1 tsp dried thyme
tsp dried rosemary
1.5 tsp salt
½ tsp pepper
3 medium russet potatoes peeled and cut into 1-2 inch cubes
1 cup half & half (use Original nutpods or coconut milk for dairy free)
10 oz frozen mixed veggies I like a combo of carrots, peas, and corn
1.5 cups shredded cheddar cheese fresh grated works best
fresh chopped parsley for garnish

Instructions

Heat 1 tbsp olive oil in a large dutch oven or pot. Add the ground beef and saute for 5-7 minutes until cooked through. Remove using a slotted spoon and set aside.
To the same pan, add the remaining 1 tbsp oil along with the onion and garlic and stir for 1-2 minutes. Add in the tomato paste and stir for 1 minute.
Slowly pour in the broth. Add in the Worcestershire sauce, thyme, rosemary, 1.5 tsp salt, and pepper. Bring to a boil, add the potatoes, then reduce to a simmer.
Cook for 15-20 minutes until the potatoes are soft and tender. Turn heat to medium low. Add the half and half. Use an immersion blender or transfer to a regular blender (in batches) and blend until you have a creamy, smooth soup. You can also leave a few potato chunks behind if you want!
Add the ground beef back in along with the frozen veggies. Cook over medium low heat until warmed through, about 5 minutes.
Turn off the heat. Stir in the cheese, one handful at a time, until smooth and creamy. Add salt and pepper to taste, top with fresh chopped parsley, and enjoy!

Notes

Use russet potatoes if possible! They break down nicely when blended and help create the creamy texture without needing a thickener.
Blending the cooked potatoes into the broth creates a naturally creamy base without needing flour or heavy thickeners. It’s a simple way to give the soup that rich texture!
When blending the soup, you can leave a few potato chunks if you like a little texture. This keeps the soup hearty while still giving it that smooth base.
Add the cheese slowly at the end of cooking. Stirring it in one handful at a time helps it melt smoothly and prevents clumping.
If your soup turns out thinner than you’d like, let it simmer for a few extra minutes before adding the cheese. The potatoes naturally thicken the soup as they break down, and the melted cheddar will also help create a rich, creamy texture.
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it back up!
You can also freeze this soup for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.

Nutrition