Shepherd’s Pie Soup

This recipe is exactly what it sounds like, shepherd’s pie but in soup form. I love making soups in the fall and winter and I always love to try new recipes. Shepherd’s pie is delicious, and the soup version is just as delicious.

This recipe uses potatoes both mashed to thicken the soup, and also cooked in chunks, which really helps give the flavor/feel of eating shepherd’s pie. I used ground beef in the soup. You could also use ground lamb or a mix of the two. The rest of the ingredients are similar to a shepherd’s pie.

I loved the shredded white cheddar (use sharp cheddar if you like it because it adds extra flavor), it really brought the soup together. I served this soup with a salad and a slices of toasted seeded bread, which was so good dipped in the soup.

Shepherd’s Pie Soup

Soup version of Shepherd's pie with ground beef, potatoes, onions, carrots, garlic, peas and shredded cheddar
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Course, Soup
Servings 6 servings


  • 1 lb potatoes peeled and diced (for mashing to thicken the soup)
  • 1 lb ground beef, lamb or a mix
  • 1 onion diced
  • 2 carrots diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 lb potatoes peeled and diced (for adding potato chunks to the soup)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp butter
  • 1/3 cup sour cream
  • 1 cup aged white cheddar shredded
  • 1 cup frozen peas
  • salt and pepper


  • Heat a sauce pan of water to boiling and add 1 set of the potato chunks. Lower to a simmer and cook until fully soft, about 20 minutes. Drain, mash and set aside to mix in later.
  • Heat a soup pot over medium heat and add the beef. Cook, breaking apart the meat, until mostly cooked. Add the onion, garlic, carrot, and tomato paste and stir until fragrant.
  • Add the beef broth, Worcestershire, spices, bay leaves and potato chunks and bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes are fully tender. Add the mashed potatoes and mix in, along with the sour cream and butter. Taste and season with salt and pepper. If it is too thick, add a little water. Finally, add the peas and cook until they are hot, then serve.
Keyword Beef, Lunch, Main Dish, Soup

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