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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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.
Can this be made in crockpot & how many hours
Hi Holly, we have only made this recipe as listed but you could follow this slow cooker vegetable beef soup recipe for similar crockpot cook times. I would still recommend baking the potato puffs separate and adding them to the soup when serving.
I made this for my family last week and my husband hasn’t stopped asking me to make it since!
Love the recipe
Thanks Cynthia!
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!!
So glad you loved it Debbie!
Will the potatoes be soft enough after simmering for 10 minutes plus 5 minutes?
Yes, you’ll just need to ensure they’re cut small.
Thank you for getting back! Making it tonight
Just made this dish and its FANTASTIC. Love this recipe. A must for all to try. Thank you so very much.
So glad to hear you love it Laurie!
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?
You will need about 3 cups of mashed potatoes.
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.
Yay! So glad you both loved it Katheleen!
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.
Sounds delicious Debi!
Can you make the potato puffs with instant mashed potatoes?
I think that would work just fine!!
Making shepherd’s pie soup tomorrow bought all the ingredients and I hope it turns out good love you recipes
Thank you Charlene – you’ll enjoy this great recipe!
Sure hope you enjoy it Annemarie! Thank you :)
What a hearty bowl of warm goodness. Great recipe and the little potato puffs are just beautiful.
They are yummy Pam. Hope you enjoy it!
Talk about the ultimate comfort soup! I wish I had a big bowl to curl up with!
Me too Jessica! It is comfort in a bowl :)
My mouth is watering!
Enjoy Rebecca!
What a great idea to turn a classic comfort food in to a soup. I need a big warming bowl of this right now.
It warms you up from the inside Dannii!
Wow! I love everything about this recipe, especially those little potato puffs:)
Thank you!
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.
Sounds like a lot of fun Bonnie – enjoy it!
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!
I’m so glad you loved it Sidney! The diced potatoes is an awesome sub, love time savers like that!
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.
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!!