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Close-up shot of a hearty bowl of Shepherd's Pie Soup, showcasing its rich broth, vegetable chunks, and mashed potato topping.

Easy Shepherd's Pie Soup

This comforting Shepherd's Pie Soup captures the classic flavors of the traditional dish in a warm, slurpable form. Savory ground meat, tender vegetables, and a creamy potato base combine to create a hearty and satisfying meal. Garnish with fresh parsley for a burst of freshness.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound ground lamb or beef
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 pound Yukon Gold potatoes, peeled and cubed
  • 1/2 cup heavy cream optional, for extra richness
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • Chef's knife
  • cutting board
  • Potato peeler
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the ground lamb (or beef) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in the thyme, rosemary, nutmeg, salt, pepper, and garlic. Cook for 1 minute more, until fragrant.
  4. Stir in the tomato paste and cook for another minute. Pour in the beef broth and bring to a simmer.
  5. Add the cubed potatoes to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  6. Stir in the frozen peas and corn. Cook for 5 minutes more, until heated through.
  7. If desired, stir in the heavy cream for extra richness.
  8. Ladle the soup into bowls and garnish with fresh parsley.

Notes

For a thicker soup, puree about 1 cup of the cooked potatoes with a little broth and stir it back into the soup. Ground beef can be substituted for lamb. Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For freezing, cool completely before storing in freezer-safe containers for up to 2 months.