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
Ingredients
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 ounces, peeled and diced
- 7 cups beef stock divided
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary crushed
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups frozen peas and carrots
- 1 cup frozen corn kernels thawed
Potato Puffs
- 1 ½ pounds russet potatoes about 3 small
- 4 tablespoons butter divided
- ¼ cup heavy whipping cream
- 2 egg yolks
- salt and pepper to taste
Instructions
Soup
- 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.
Potato Puffs
- 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°F for 15 minutes or until lightly browned.
Assembly
- Ladle soup into bowls and place potato puffs on top.
- Garnish with fresh parsley
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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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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This was so easy to make and my husband loved it. The only change I made to the recipe was adding a little shredded cheese to the mashed potatoes. I will definitely keep this in the rotation of things to make when it’s raining and chilly outside.
I made this as a hamburger soup and it was devoured. With the potatoes in it, I decided it made a good soup without the shepherd’s pie. So even if you don’t have time to make up spuds and make it a pie, enjoy a hearty soup and some crusty bread. I added canned green beads for more veggies. Little kids visiting ate two bowls of it with a grilled cheese and had more the next day for lunch! Good way to get the veggies into the diets. THANKS!
That sounds delicious, Patti! I am glad you enjoyed it.
My daughter-in-law sent along a photo of this new soup she made called ‘Shepherd’s Pie Soup’, complete with potato puffs on top. Well, it didn’t take long to find this recipe, and I’m sure glad I did. It was delicious! I made it exactly as written, and used ground lamb. I especially liked the way the rosemary/thyme spices enhanced the flavors. Thank you for sharing this recipe with us, Holly.
I am so glad you were able to find the recipe and that you enjoyed it John!
The only thing I would say is start water boiling for noodles when you start browning meat, and turn them to warm if done prior to end of recipe.
I did not have fresh parsley, so I added a little less halfway thru cook time before adding sor cream.
Noodles?
I made this recipe and the flavor is absolutely delicious. The potatoes were very good on top. I’m thinking I’d try either the potatoes again or the dumplings I made for Chicken soup. I’m going to freeze the rest for my family when they come here and then decide what to put on top as you suggested not freezing it with the potatoes on top. It’s a winner! I enjoy your recipes.
My family loves soups so I am always looking for new different ones and when I cam across this we already love shepherd’s pie so we thought lets try. My son actually made it for us and we loved it.
Always love new recipies, thanks