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Why this recipe works.
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 shepherd’s 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!
Mix up some mashed potatoes with some broth and 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 this recipe!
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.
PRO TIP: Have leftover mashed potatoes? You can skip the whole first step and just stir them in when the time comes (or you can buy the pre-made ones in the dairy section of your supermarket!
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.
Recipe FAQs
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.
Put your question (or comment) in the Comments section under the recipe card and I will answer pronto!
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!
What to serve with this recipe
Other soup recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Shepherd’s Pie Soup
Shepherd’s Pie Soup transforms this classic casserole favorite into a hearty comfort food soup that the whole family will love!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Lunch
- Method: Stovetop
- Cuisine: British
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
Pro Tip: If you have leftover mashed potatoes you can use those instead of making them – you need about four cups. Or you can buy prepared mashed potatoes in the dairy section of your supermarket.
Stephanie says
Love this twist on a classic. The soup came out delicious and was a perfect winter recipe!
Thanks so much Stephanie – I love that you love this as much as we do!
Sarah says
Most Worcestershire sauce is not naturally Gluten free. To claim this recipe is gluten free is false because of that. Most people wouldn’t even think about that, so you need to be careful in your GF claims.
Hi Sarah and thank you for this! I’ve worked with a nutritionist on my recipes but of course I should be extra careful and I appreciate you bringing this to my attention – I will adjust the info on this accordingly!
Nancy McGourty says
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! :)