Shepherd’s Pie Soup

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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.
Shepherds Pie Soup in white bowls with parsley

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!
Shepherds Pie Soup with a ladle in a pot

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!

Beef broth for Shepherd's Pie Soup

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.

White bowl with Shepherds Pie Soup

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!

Shepherds Pie Soup in bowls and in a pot with a spoon

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!

Shepherds Pie Soup in white bowls with parsley
4.97 from 31 votes
Review Recipe

Shepherd's Pie Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
A hearty beef soup with all of the flavors in our favorite Shepherd’s Pie. Each bowl is topped with golden fluffy potato puffs.



  • 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 & 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
  • ½ teaspoon each salt & pepper or to taste
  • ¼ cup flour
  • 2 cups frozen peas and carrots mixture
  • 1 cup canned or frozen corn

Potato Puffs

  • 1 ½ pounds potatoes about 3 small
  • 4 tablespoons butter divided
  • ¼ cup heavy cream
  • 2 egg yolks
  • salt & pepper to taste

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  • 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.


  • Ladle soup into bowls and place potato puffs on top.
  • Garnish with fresh parsley

Nutrition Information

Calories: 380, Carbohydrates: 30g, Protein: 20g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 112mg, Sodium: 723mg, Potassium: 1171mg, Fiber: 4g, Sugar: 3g, Vitamin A: 3785IU, Vitamin C: 20.6mg, Calcium: 84mg, Iron: 5.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dinner
Cuisine American

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!

REPIN This Soup Recipe Here

Shepherd's Pie Soup in a white bowl with writing

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Shepherds Pie Soup in a bowl and in a pot with a ladle and writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Very tasty and easy to make. I want to make an Italian version, doing a tomatoe-y broth, and a little grated Parmesan cheese in the puffs.
    Definitely a keeper.5 stars

  2. Just made this and it’s stunning!! I left out the potatoes and made dumplings instead of the Potato puffs, because I’m freezing it. Just an amazing easy recipe thanks for sharing!!5 stars

  3. Hi, Holly, Glad to have found your website!  This looks like a winner, Shepherds Pie being one of my husband’s favorites!  You say, 

    “If you don’t want to make mashed potatoes from scratch, adding egg yolks to store bought mashed potatoes will work just as well.”

    How many cups of store bought, prepared mashed potatoes would you suggest using? 

  4. I have to say, fantastic recipe. I made it for St. Patrick’s Day. My husband and I both enjoyed it. I was a little nervous about the potato puffs, but they turned out great. Even better as leftovers.5 stars

    1. I made this tonight. Really easy. Savory and satisfying. I added parmagiana to the potato puffs for its nutty flavor. Next time I’ll double the recipe for leftovers.5 stars

  5. Making shepherd’s pie soup tomorrow bought all the ingredients and I hope it turns out good love you recipes

  6. I have a SOUP PARTY every year to celebrate the coming of spring.. it’s grown from 4 couples to now 50 people… we sometimes have 20 or more soups… this one will be a hit this year, I’m sure.4 stars

  7. Found this recipe on FB a couple of hours ago. I drove straight to my grocery store and bought what I needed to make it. Refrigerated diced potatoes happened to be on sale, so I subbed them for the 2 fresh potatoes. Other than that, I followed the recipe to a “T”. It actually tastes like homemade shepherds pie ! It was ready to eat right away, so hubby had I had it for our lunch. 
    I didn’t fix the potato puffs but I will next time  for a family meal . DELICIOUS!5 stars

  8. I don’t understand why on earth people consider soup of any kind fall and winter food. I agree soup is warming and delicious in the fall and winter, but i absolutely adore soup 12 months a year, any kind of soup. That thinking should have gone by the wayside along with no white clothing after Labor Day. Hogwash!!!
    This soup sounds spooo good, especially with the potato puffs on top. Thinking out of the box with recipes, is something I enjoy. I make an ‘unstuffed’ stuffed cabbage soup that’s as good as stuffed peppers, but easier.
    Can’t wait to try your shepherd’s pie soup.5 stars

    1. Thank you Linda!! This was such a fun soup to create and I hope you love it just as much as we do! I agree… soup all year long!!