Shepherd’s Pie Soup Recipe

Introduction

Shepherd’s Pie Soup is a delicious and hearty dish that combines the comforting flavors of a classic Shepherd’s Pie with the convenience of a warm, hearty soup. It’s the perfect cold-weather meal, featuring savory ground beef, a medley of vegetables, flavorful broth, and creamy mashed potatoes on top. This recipe is a wonderful twist on the traditional British Shepherd’s Pie, offering all the rich and satisfying tastes in a bowl. Whether you’re looking for a family-friendly dinner or a cozy meal to serve on a chilly night, this Shepherd’s Pie Soup will hit the spot.

Overview of the Recipe

This Shepherd’s Pie Soup brings together all the components of the traditional Shepherd’s Pie in soup form. The base of the soup is a flavorful beef broth filled with ground beef, onions, carrots, celery, and garlic, which are simmered to perfection. Peas and corn add sweetness and texture, while the mashed potatoes on top provide that signature creamy, comforting layer. Optional cheddar cheese sprinkled on top gives the dish an extra savory boost.

With easy-to-find ingredients and a simple cooking process, this recipe transforms the classic pie into a more approachable, warm, and nourishing dish that’s perfect for any occasion.

History and Origin

The origins of Shepherd’s Pie can be traced back to the United Kingdom, where it was initially known as a dish made with leftover roasted meat, usually lamb, mashed with potatoes and vegetables. In the late 18th century, it became a staple in Irish and British cuisine, primarily consumed by the working class. Over time, Shepherd’s Pie evolved, with ground beef often replacing lamb in the American version, although the original version still called for lamb.

The transformation of Shepherd’s Pie into soup is a modern-day twist that caters to today’s busy lifestyles. It maintains the core ingredients but adapts them for a soup, which makes it easier to prepare and more versatile for quick meals. The result is a heartwarming soup that honors the flavors and history of the original dish.

Ingredients

For the Soup:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 4 cups beef broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste

For the Mashed Potatoes:

• 4 medium potatoes, peeled and cubed
• 1/2 cup milk
• 2 tablespoons butter
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese (optional for garnish)

Instructions

Step 1: Brown the Beef

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2. Add 1 lb of ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 6–8 minutes). If necessary, drain excess fat.
3. Remove the cooked beef and set it aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onion, carrots, and celery.
2. Cook over medium heat for about 5–7 minutes, until the vegetables are softened.
3. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add Tomato Paste and Broth

1. Stir in 3 tablespoons of tomato paste and cook for 2–3 minutes to allow the flavors to develop.
2. Pour in 4 cups of beef broth and stir well to combine.

Step 4: Simmer the Soup

1. Add 1 teaspoon Worcestershire sauce, 1 teaspoon dried thyme, 1 bay leaf, and salt and pepper to taste to the pot.
2. Bring the soup to a simmer, cover, and let it cook for about 15–20 minutes, or until the vegetables are tender.

Step 5: Cook and Mash the Potatoes

1. In a separate pot, boil the peeled and cubed 4 medium potatoes in salted water until fork-tender, about 10–12 minutes.
2. Drain the potatoes and mash them with 1/2 cup of milk and 2 tablespoons of butter until smooth.
3. Season the mashed potatoes with salt and pepper to taste.

Step 6: Finish the Soup

1. Stir in the frozen peas and corn into the soup and cook for an additional 5 minutes until heated through.
2. Remove and discard the bay leaf.

Step 7: Serve

1. Ladle the soup into bowls.
2. Top each serving with a generous scoop of the mashed potatoes.
3. Optionally, sprinkle with shredded cheddar cheese for an extra cheesy finish.

Serving Suggestions

This Shepherd’s Pie Soup is a filling and hearty dish on its own, but you can pair it with:

• Crusty bread or garlic bread for dipping.
• A simple green salad with a light vinaigrette to balance the richness of the soup.
• Steamed vegetables or roasted Brussels sprouts for an extra serving of greens.

Variations of the Recipe

1. Ground Turkey or Chicken: Swap out the ground beef for ground turkey or chicken for a lighter, leaner option.
2. Vegan Shepherd’s Pie Soup: Use vegetable broth instead of beef broth, and substitute the ground beef with plant-based meat or lentils. You can also use dairy-free milk and butter for the mashed potatoes.
3. Extra Vegetables: Feel free to add more vegetables such as zucchini, green beans, or mushrooms to the soup for added nutrition and flavor.
4. Cheesy Mashed Potatoes: Stir in shredded cheddar or parmesan directly into the mashed potatoes for an even richer, cheesy topping.

Health Benefits and Notes

This Shepherd’s Pie Soup is a well-balanced dish that provides a variety of nutrients:

• Beef is a rich source of protein, iron, and vitamin B12, which support muscle repair and energy production.
• Carrots, celery, peas, and corn add dietary fiber, vitamins, and minerals to the dish, supporting digestive health and overall wellness.
• Potatoes are a great source of potassium and vitamin C.

For those watching their fat intake, consider using lean ground beef or ground turkey. You can also reduce the butter or opt for low-fat milk in the mashed potatoes.

Frequently Asked Questions

1. Can I make this recipe ahead of time?

Yes! You can make the soup ahead and store it in the refrigerator for up to 3 days. The mashed potatoes should be stored separately to keep them from getting soggy.

2. Can I freeze Shepherd’s Pie Soup?

Yes, the soup (without the mashed potatoes) freezes well. Freeze it in an airtight container for up to 3 months. Reheat on the stove and prepare fresh mashed potatoes when serving.

3. Can I use instant mashed potatoes?

Yes, instant mashed potatoes can be used as a quick substitute. Just prepare them according to the package instructions and top your soup as usual.

4. What other meats can I use besides ground beef?

You can use ground chicken, turkey, or lamb to change the flavor profile of the soup. Ground lamb would give it a more traditional Shepherd’s Pie taste, while ground turkey offers a leaner alternative.

Conclusion

Shepherd’s Pie Soup is a comforting and flavorful twist on a classic favorite, offering the rich and hearty elements of Shepherd’s Pie in a convenient, easy-to-make soup. Whether you’re making it for a cozy family dinner or preparing it in advance for a quick weeknight meal, this dish is sure to satisfy. The balance of savory beef, sweet vegetables, creamy mashed potatoes, and optional cheesy topping creates a delightful combination that everyone will enjoy.

This recipe is highly adaptable and can be customized to suit different dietary preferences, from using leaner meats to making it vegetarian. No matter how you choose to make it, Shepherd’s Pie Soup is bound to become a comforting staple in your recipe rotation.

Shepherd’s Pie Soup Recipe

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• Author: Wendy Balderas
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Shepherd’s Pie Soup is a comforting and hearty meal, inspired by the classic British Shepherd’s Pie. It features savory ground beef, sautéed vegetables, and a rich beef broth, all topped with creamy mashed potatoes. This delicious dish is perfect for cold evenings and brings all the flavors of a traditional pie into a warm bowl of soup. It’s a one-pot recipe that’s easy to make and ideal for family dinners.

 

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 4 cups beef broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 4 medium potatoes, peeled and cubed
• 1/2 cup milk
• 2 tablespoons butter
• 1/2 cup shredded cheddar cheese (optional)

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Instructions

• Brown the Beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Drain excess fat.
• Sauté the Vegetables: Add diced onion, carrots, and celery. Cook for 5–7 minutes until soft. Add garlic and cook for 1 minute.
• Add Tomato Paste and Broth: Stir in tomato paste and cook for 2–3 minutes. Pour in beef broth and mix well.
• Simmer the Soup: Add Worcestershire sauce, thyme, bay leaf, salt, and pepper. Simmer for 15–20 minutes until the vegetables are tender.
• Cook and Mash Potatoes: Boil the potatoes in salted water for 10–12 minutes. Drain and mash with milk and butter until smooth. Season with salt and pepper.
• Finish the Soup: Add frozen peas and corn to the soup and cook for an additional 5 minutes. Remove the bay leaf.
• Serve: Ladle the soup into bowls and top with mashed potatoes. Sprinkle with shredded cheddar cheese if desired.

Notes

• You can substitute ground beef with ground turkey or chicken for a lighter version.
• The soup and mashed potatoes can be made ahead and stored separately.
• Optional cheese can be skipped for a lighter dish.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American, British

Nutrition

• Calories: 350 kcal
• Sugar: 7g
• Sodium: 900mg
• Fat: 15g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 22g

Keywords: Shepherd’s Pie Soup recipe, Shepherd's Pie-inspired soup, Shepherd's Pie stew, easy Shepherd’s Pie soup