I happily admit it – I am a shepherd’s pie groupie and PROUD OF IT (and yes, I know, I should be calling this cottage pie soup because it is beef and not lamb, but I’ve called it shepherd’s pie for too long to change things up at my advanced age).
Anyway, seeing as how I have taken the classic casserole recipe and turned it into everything from baked potatoes to quesadillas, you’d think I would have figured out the wonder that is shepherd’s pie soup before now…but I finally did!
You are basically going to take the mashed potato topping, thin it with a little broth, and then stir in all the things you love and adore about shepherd’s pie – the peas and carrots, the ground beef, the herbs and spices, and (if you live with me) a generous handful of cheese!
It’s all going to melt together into your new favorite comfort food soup. OH YES.
Here’s how you make shepherd’s pie soup!
Scrub and peel (or don’t peel – I usually don’t) two pounds of Yukon Gold potatoes. Cut them into quarters and pop them in a medium pot of water.
Add a pinch of salt, bring ’em to a boil and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and then mash them with a half cup cream cheese and 2 tablespoons of butter. Set aside.
Put a pound of ground beef, one peeled and chopped sweet onion and four peeled and finely chopped carrots in a large pot and cook over medium high heat until the beef is cooked through and the veggies are tender, about 10 minutes.
Add a few tablespoons of tomato paste and give everything a stir.
Add 2 cups of chicken broth, a tablespoon each of Worcestershire sauce and oregano and give everything another stir. Bring it to a simmer
Remember those mashed potatoes? Add them to the pot and stir until everything is nice and combined. You will probably have some mashed potato lumps and that is Just Fine.
Stir in a cup of thawed frozen peas and a cup of shredded cheddar cheese and stir until the peas are warm and the cheese is melted. Taste and add salt and pepper if you think it needs it.
More tips for making shepherd’s pie soup!
You sure can! You are looking for about 4 cups of mashed potatoes for your heavenly soup.
Technically you can use either, but I find that the chicken broth has a neutral flavor that doesn’t mess with the shepherd’s pie flavors – beef broth will add a beefier taste.
It sure can (and it also makes great leftovers!). Reheat it slowly over medium heat, drizzling in some more chicken broth if you need to loosen it up.
Ladle into bowls, sprinkle with cheese and serve it up!
I’d like to say my shepherd’s pie work is done here, but you and I both know I will find yet another way to serve it up. In the meantime – soup’s on!
OTHER SHEPHERD’S PIE RECIPES WE LOVE!
 This easy recipe for shepherd’s pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table. |
 This easy recipe for twice baked shepherd’s pie potatoes stuffs a potato with shepherd’s pie fixings and tops it with mashed potato! |
 This recipe for stovetop shepherd’s pie has all the flavors of this comfort food classic, but in a softer and speedier version! |
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Shepherd’s Pie Soup
Prep Time: 20 minutes- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free
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Pin RecipeDescription
Shepherd’s Pie Soup transforms this classic casserole favorite into a hearty comfort food soup that the whole family will love!
Ingredients
- 3–4 large Yukon Gold potatoes (about 2 pounds), cut into chunks (you can peel them or not, up to you!)
- 1/2 teaspoon salt
- 1/2 cup cream cheese
- 2 tablespoons butter
- 1 pound ground beef
- 1 sweet onion, peeled and chopped
- 4 carrots, peeled and chopped
- 3 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon oregano
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese, plus extra for garnish
Instructions
- Put the potatoes in a medium pot of water. Add the salt, bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and then mash them with the cream cheese and 2 tablespoons of butter. Set aside.
- Put the ground beef, onions and carrots in a large pot and cook over medium high heat until the beef is cooked through and the veggies are tender, about 10 minutes.
- Add the tomato paste and give everything a stir.
- Add the chicken broth, Worcestershire sauce and oregano and give everything another stir. Bring it to a simmer
- Remember those mashed potatoes? Add them to the pot and stir until everything is nice and combined. You will probably have some mashed potato lumps and that is Just Fine.
- Stir in the peas and the cheese and stir until the peas are warm and the cheese is melted. Taste and add salt and pepper if you think it needs it.
- Ladle into bowls, sprinkle with cheese and serve it up!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Equipment We Used For This Recipe
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Hi. What percentage beef fat did you use for the ground beef?
Hi Nancy! I always use 80/20 ground beef because I like the flavor, but it will still be fine if you want to go down to 15 or even 10% fat, with all the other flavors going on in this soup. Happy cooking! :)