If you’re craving cozy comfort food that tastes like a warm hug in a bowl, this Shepherd’s Pie Soup Recipe will win your heart! Inspired by the classic casserole, this soup captures all those crave-worthy layers—rich beef, fluffy mashed potatoes, melty cheese, and crisp vegetables—but transforms them into a creamy, savory one-pot wonder. It’s the perfect meal for chilly nights or when you want something filling, nostalgic, and easy enough for a weeknight. Trust me, you’re going to have everyone asking for seconds!

Shepherd’s Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Shepherd’s Pie Soup Recipe lies in its no-fuss, everyday ingredients. Each component contributes to the comforting flavor, satisfying texture, or vibrant color that makes this soup truly irresistible. Here’s what you’ll need and why it matters:

4 large russet potatoes (2 lbs.): These bring hearty body and a creamy mashed potato topping to the soup, echoing the beloved classic.
¾ teaspoon salt: Essential for drawing out the natural flavors of the potatoes as they cook.
¾ cup sour cream: Adds a tangy richness and supple texture to those dreamy mashed potatoes.
1 lb. ground beef (85% lean): Provides a savory, meaty base—just like traditional shepherd’s pie filling.
1 yellow onion, diced: Lends depth and gentle sweetness to the broth.
3 cloves garlic, minced: Brings a layer of aromatic flavor that makes everything taste a bit more special.
3 tablespoons salted butter: Divided for both sautéing the veggies and lending richness to the potatoes.
¼ cup flour: Helps thicken the broth, ensuring a luscious, spoon-coating consistency.
4 cups chicken broth: Provides a savory, well-rounded base to the soup; chicken broth is milder than beef, letting every flavor shine.
2 cups half and half: Gives the soup luscious body and creamy mouthfeel—without being too heavy.
¾ teaspoon Worcestershire sauce: For umami and deep, savory notes reminiscent of the original casserole.
2 teaspoons Italian seasoning: Infuses the soup with a fragrant mix of herbs for classic comfort.
½ teaspoon mustard powder: Adds a subtle kick and little backbone to the broth.
¼ teaspoon ground sage: Delivers earthiness and warmth, making each spoonful sing.
2 cups shredded cheddar cheese: Melts to create a velvety, cheesy finish—don’t skimp!
1 ½ cups mixed frozen vegetables: Throws in pops of color, crunch, and nutrition with zero fuss.
Salt and pepper, to taste: Round out and adjust all the savory flavors to your liking.

How to Make Shepherd’s Pie Soup Recipe

Step 1: Prep Your Ingredients

Start your Shepherd’s Pie Soup Recipe off right by shredding up your cheddar cheese and measuring your sour cream, letting both come to room temperature. This little step ensures you’ll get supremely melty cheese with no clumps, and extra creamy potatoes later on. Trust me, it makes blending everything together effortlessly smooth!

Step 2: Cook the Ground Beef

Grab your largest stock pot, add the ground beef, and cook over medium-high heat, breaking it up as it browns. Once the beef is cooked through and deeply savory, drain off any extra fat. Transfer the beef to a clean bowl—it’ll return to the party later as the star of the show.

Step 3: Boil and Mash the Potatoes

Meanwhile, peel the russet potatoes and chop them into thirds. Add them to a large pot, cover with cold water, and stir in the salt. Simmer for 10 to 15 minutes until fork-tender. Drain, then mash immediately with a tablespoon of butter and your sour cream. These lush mashed potatoes will become that signature creamy swirl in the soup. Set aside—you’ll use them soon!

Step 4: Prepare the Broth

No need to dirty another pan! Back in your beef pot, melt two tablespoons butter over medium heat. Add the diced onions and cook for about five minutes until soft and aromatic. Toss in the minced garlic and cook just one minute more, releasing that dreamy fragrance. The base is coming alive!

Step 5: Thicken the Broth

Sprinkle in the flour and stir constantly for a minute. This cooks off the raw taste and preps your soup for ultra-creamy thickness. Keep things moving so you don’t end up with any lumps—this is your ticket to that luscious, spoon-coating finish.

Step 6: Add the Liquids

Gradually pour in the chicken broth, about a cup at a time, stirring well after each addition. This helps blend everything smoothly while lifting those delicious browned bits from the bottom—never waste that flavor! Next, add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly stream in the half and half. Bring the soup to a gentle boil, then immediately turn down to a simmer so the flavors can mingle.

Step 7: Blend the Soup

Add those dreamy mashed potatoes into the pot and stir vigorously to combine. For a velvety finish, use an immersion blender to puree the soup right in the pot—just be careful of splashes! No immersion blender? Carefully transfer in batches to your regular blender, then return the blended soup to the pot. The result should be thick and smooth, with no discernible chunks of potato.

Step 8: Finish with Beef and Vegetables

Now, welcome your browned beef back to the pot, along with the mixed frozen veggies. Simmer for about five minutes to heat everything through and marry the meaty, herby broth with colorful bits of carrot, peas, and corn. The Shepherd’s Pie Soup Recipe truly comes together at this stage!

Step 9: Stir in the Cheese

Take the pot off the heat and sprinkle in your shredded cheddar cheese a handful at a time, stirring between each addition to melt thoroughly. Avoid boiling at this stage—gentle heat will yield the creamiest soup, with no risk of grainy cheese. The result? An irresistibly cheesy, golden, and savory bowlful, ready to be devoured.

How to Serve Shepherd’s Pie Soup Recipe

Garnishes

The right garnish takes this cozy bowl over the top. Try a sprinkle of extra sharp cheddar, a shower of fresh chopped chives or parsley for color, or even a dollop of sour cream for a little tang. For a light dusting of smoked paprika or black pepper, use a fine mesh sieve for a chef-style finish. Every sprinkle adds more depth and a pop of color!

Side Dishes

While a bowl of this Shepherd’s Pie Soup Recipe can absolutely stand alone, a crusty, buttered baguette or homemade soda bread is heavenly for dunking. If you want to go all out, serve alongside a crisp green salad tossed with a tangy vinaigrette or some roasted root veggies. Dinner rolls, flaky biscuits, or even simple crackers all make sensational accompaniments as well.

Creative Ways to Present

For a wow factor, ladle the soup into oven-safe bowls, top with a scoop of leftover mashed potatoes, a little extra cheddar, and broil until bubbly and golden. You can also serve mini bowls as an appetizer or party starter, or swirl in a hint of hot sauce for those who love a kick. Present the garnishes in small bowls at the table—everyone gets to make their soup truly their own!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the soup cool completely, then transfer to an airtight container and store in the fridge for up to 4 days. The flavors actually deepen overnight, making your Shepherd’s Pie Soup Recipe even more irresistible the next day. Just be sure to stir before reheating, as a little settling or separation is totally normal.

Freezing

This soup freezes beautifully—just let it cool and ladle into freezer-safe containers, leaving about an inch of headspace. Freeze for up to 2 months. Thaw overnight in the fridge before reheating; while the potatoes and dairy may cause a bit of texture shift, a good stir or a quick whisk brings it back to creaminess.

Reheating

For best results, reheat gently on the stovetop over medium-low, stirring often. Add a splash of broth or half and half if you’d like to loosen it up. Microwave reheating also works well for single servings—just cover loosely and stir every minute or so to heat evenly and maintain that lovely velvety texture.

FAQs

Can I make this Shepherd’s Pie Soup Recipe vegetarian?

Absolutely! Swap the ground beef for your favorite meatless crumbles, or try lentils for a hearty, plant-based twist. Use vegetable broth instead of chicken broth, and proceed as usual. You’ll still get all that cozy flavor and satisfying texture!

What type of cheddar is best for the soup?

Sharp cheddar melts beautifully and brings bold flavor, but feel free to use a milder cheddar or go half-and-half with Monterey Jack for extra creaminess. Buy a block and grate it yourself—the pre-shredded kind contains anti-caking agents that don’t melt as smoothly.

Can I use leftover mashed potatoes?

Definitely! If you have leftover mashed potatoes on hand, just warm them slightly to soften, and blend them into the broth as directed. This quick swap makes the Shepherd’s Pie Soup Recipe even more weeknight-friendly.

What veggies work if I don’t have mixed frozen vegetables?

No worries! You can mix and match—try fresh diced carrots, peas, corn, green beans, or whatever’s in your fridge. Just add them to the broth according to how long they take to soften so everything ends up perfectly cooked.

Can I make this soup ahead for a party?

Yes! In fact, making it a day in advance lets the flavors meld even more. Simply chill the finished soup, then reheat gently before serving. You can even set up a topping bar with extra cheese, sour cream, and fresh herbs for a festive (and interactive) presentation.

Final Thoughts

This Shepherd’s Pie Soup Recipe is the kind of dish that brings comfort and smiles to the table every time. It’s easy, customizable, and turns humble pantry staples into something truly special. Give it a try—you’ll feel like you’re ladling out a bowl of home, one hearty spoonful at a time!

Shepherd’s Pie Soup Recipe

★★★★★

4.9 from 5 reviews

Author: Ella
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and hearty twist on the classic Shepherd’s Pie, this Shepherd’s Pie Soup is a delicious blend of creamy mashed potatoes, savory beef, mixed vegetables, and cheddar cheese in a flavorful broth. Perfect for cozy nights in or family gatherings.

Instructions

Prep Your Ingredients: Shred cheddar cheese, measure sour cream, and let them come to room temperature.
Cook the Ground Beef: Brown and crumble beef in a stock pot, then set aside.
Boil and Mash Potatoes: Boil potatoes, drain, mash with butter and sour cream.
Prepare the Broth: Sauté onions and garlic in butter.
Thicken the Broth: Whisk in flour and cook to eliminate raw taste.
Add the Liquids: Gradually add broth, Worcestershire sauce, and seasonings, then stir in half and half.
Blend the Soup: Combine mashed potatoes with broth and blend until creamy.
Finish with Beef and Vegetables: Add beef and vegetables to simmer.
Stir in the Cheese: Remove from heat and stir in cheddar cheese until melted.

Notes

You can customize the vegetables in the soup to suit your preferences.
Be careful when blending hot liquids to avoid splatters.
This soup reheats well, making it perfect for leftovers.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 5g
Sodium: 780mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g
Cholesterol: 95mg

Keywords: Shepherd’s Pie Soup, Mashed Potato Soup, Comfort Food Recipe