Shepherd’s Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create!
A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!
This Shepherd’s Pie Soup has lean ground beef or lamb, veggies and seasonings simmered in a delicious beef stock. Once bubbly and thickened, we top this soup with buttery and crispy potato puffs to give you a slurpable version of this family favorite.
This belly warming recipe has been created in partnership with Kitchen Basics.
How do you make Shepherd’s Pie?
Classic Shepherd’s Pie is normally made with a layer of lamb, peas, carrots, and corn that is simmered in gravy. If you replace the lamb with beef, it’s technically called Cottage Pie however we always grew up using ground beef and calling it Shepherd’s Pie.
The casserole version of Shepherd’s pie has a rich beefy layer topped with creamy mashed potatoes and then baked until bubbly and golden to create a comfort food staple. While it’s not traditional, some recipes make Shepherd’s Pie with cream of mushroom soup, but I find the flavor to be more rich (and traditional) when using a delicious beef stock!
Easy Shepherd’s Pie Soup
While the weather is still chilly and the evenings get dark early, there is nothing like a steaming bowl of soup around the family dinner table.
Soups are a complete meal in a bowl with lean proteins and lots of veggies simmered to perfection! This Shepherds Pie Soup is no exception.
Taking traditional flavors from a Classic Shepherd’s Pie, this rich soup is hearty, healthy and loaded with flavor. To top it all off, we add in some buttery baked potato puffs!
What goes into Shepherd’s Pie Soup?
A classic Shepherd’s pie recipe layers the mashed potatoes, and meat/veggies layer on top of each other. The same flavors you know and love in your favorite Shepherd’s pie are all simmered together in this simple casserole inspired soup.
This soup starts lean ground beef, onions and garlic browned in a pot. I add in seasonings to our favorite beef stock to give that that rich gravy-like flavor we love so much.
Since beef stock makes up the base of this soup, you’ll want to make sure you’re using a high-quality stock. In this recipe I used Kitchen Basics® Original Beef Stock because I love the rich beefy flavor and it tastes so close to homemade.
To make this extra easy the remaining veggies are frozen (which is what I always put into my own Shepherd’s Pie too).
Shepherd’s Pie is topped with potatoes that are baked until golden adding flavor and a creamy texture. In this recipe, make mini potato puffs (which were inspired by my Duchess Potatoes recipe) and bake them to golden brown. These potatoes are best added to the bowl once the soup has been ladled in. If you don’t want to make mashed potatoes from scratch, adding egg yolks to store bought mashed potatoes will work just as well.
What do you serve with Shepherd’s Pie Soup?
This Shepherd’s Pie soup is a complete meal in itself with beef, vegetables and potatoes. We love to serve it with a simple side salad (and Homemade Buttermilk Biscuits) to sop up any broth left in the bottom of the bowl!
Turning them all into a soup is definitely easier, and still delicious!
Can you Freeze Shepherd’s Pie Soup?
I love bringing this for lunches, and I can freeze it to enjoy later on! This soup is easily freezable!
If you decide to freeze it, skip the potato puffs as they don’t freeze well. You can prepare them on the day of serving and add them on top!
My kids could not get enough of this seriously delicious soup, and neither could I! Turning a traditional casserole like this Shepherd’s Pie into a soup recipe is a fun way to switch up your dinner routine (or Turkey Pot Pie soup is another great mash up)! Add in a fresh salad and some rolls for the perfect cool weather meal!
SHEPHERD'S PIE SOUP
- 1 tablespoon olive oil
- 1 pound lean ground beef or lamb
- 1 large onion diced
- 3 cloves garlic minced
- 2 small potatoes about 12 oz, peeled & diced
- 7 cups Kitchen Basics® Original Beef Stock divided
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon each salt & pepper or to taste
- 1/4 cup flour
- 2 cups frozen peas and carrots mixture
- 1 cup canned or frozen corn
- 1.5 pounds potatoes about 3 small
- 4 tablespoons butter divided
- 1/4 cup heavy cream
- 2 egg yolks
- salt & pepper to taste
- In a large pot, brown onion, ground beef and garlic in olive oil until no pink remains. Drain any fat.
- Add potatoes, 6 cups Kitchen Basics® Original Beef Stock, seasonings, tomato paste and bay leaf. Simmer uncovered for 10 minutes.
- Combine flour with remaining 1 cup stock. Add along with the remaining vegetables.
- Simmer uncovered for 5 minutes more.
- Cook potatoes until tender, drain and allow to cool and dry for several minutes.
- Mash potatoes until very smooth or pass through a ricer. Add 3 tablespoons butter, cream, egg yolks and seasonings and mix.
- Pipe or scoop into small puffs onto a parchment lined baking sheet.
- Melt 1 tablespoon butter and lightly brush each potato puff.
- Bake at 425 degrees F for 15 minutes or until lightly browned.
- Ladle soup into bowls and place potato puffs on top.
- Garnish with fresh parsley
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I am excited to have partnered with Kitchen Basics to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
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