Shepherd’s Pie Soup with Mashed Potatoes

Name: Shepherd's Pie Soup with Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 1 lb ground beef; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 4 cups beef broth; 1 cup frozen peas; 1 tsp Worcestershire sauce; 1 tsp dried thyme; Salt and pepper to taste; 2 cups mashed potatoes (prepared or homemade); 2 tbsp butter; 2 tbsp all-purpose flour

Author: Tessa

Published: May 20, 2025

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You know those nights when you’re craving shepherd’s pie but don’t feel like assembling layers? That’s when my Shepherd’s Pie Soup swoops in to save the day! It’s got all the cozy flavors you love—tender beef, sweet carrots, and creamy mashed potatoes—but in spoonable, slurpable form. I first made this on a snowy evening when my kids were begging for comfort food, and now it’s our go-to when we need warmth in a bowl. The secret? Letting the broth simmer until it’s rich and hearty, then topping it with fluffy mashed potatoes that melt right in. Trust me, one bite and you’ll forget all about the oven!

Why You’ll Love This Shepherd’s Pie Soup

This soup is pure comfort in a bowl, and here’s why:

Cozy & comforting: It’s like a hug from the inside—warm, rich broth with tender beef and veggies.
Easy weeknight win: Done in under 40 minutes, no fancy techniques needed!
Packed with flavor: The Worcestershire sauce and thyme give it that classic shepherd’s pie depth.
Kid-approved: My picky eaters gobble it up—especially when I let them swirl the mashed potatoes in.

Honestly? It’s the kind of recipe you’ll scribble on a sticky note because you’ll want to make it again and again.

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Ingredients for Shepherd’s Pie Soup

Here’s what you’ll need to make this cozy bowl of goodness (and yes, I’ve tested every single one of these!):

1 lb ground beef – Lean works great, but 80/20 gives amazing flavor (just drain excess fat)
1 onion, diced – Yellow onions are my go-to for sweetness
2 carrots, diced – About 1/4-inch pieces so they cook evenly
2 celery stalks, diced – Don’t skip this! It adds great depth
3 cloves garlic, minced – Fresh is best here (I’ve tried powdered – no comparison!)
4 cups beef broth – Low-sodium lets you control the seasoning
1 cup frozen peas – No need to thaw – they cook right in the broth
1 tsp Worcestershire sauce – That umami kick is magic
1 tsp dried thyme – Rub it between your fingers to wake up the flavor
Salt and pepper – To taste (I start with 1/2 tsp salt)
2 cups mashed potatoes – Leftovers work perfectly here!
2 tbsp butter – For finishing – makes it extra luxurious
2 tbsp all-purpose flour – Our thickener (gluten-free blends work too)

Try ground lamb instead of beef for a more traditional shepherd’s pie taste – just brown it well to render the fat!

How to Make Shepherd’s Pie Soup

This soup comes together so easily—just follow these simple steps, and you’ll have a hearty meal ready in no time. Here’s exactly how I make it, with all my little tricks for maximum flavor!

Browning the Meat

First, grab your favorite heavy-bottomed pot and crank the heat to medium. Toss in that ground beef and let it get nice and browned—this is where all the flavor starts! I like to break it up with a wooden spoon as it cooks, but don’t stir it too much—you want some crispy bits. Once it’s no longer pink (about 5 minutes), tilt the pot and spoon out any excess fat. Trust me, draining that fat makes a big difference in the final taste!

Cooking the Vegetables

Now, add your diced onion, carrots, and celery right into that beefy goodness. Stir everything around until the onions turn translucent—about 5 minutes. This is when your kitchen will start smelling amazing! Just before the veggies finish, toss in your minced garlic. Watch it closely—garlic burns fast, and we want golden, not bitter! Stir for just 30 seconds until fragrant.

Simmering the Soup

Sprinkle the flour over everything and stir until it disappears—this will thicken our broth beautifully. Slowly pour in the beef broth while scraping up any browned bits from the bottom—that’s flavor gold! Add the Worcestershire, thyme, salt, and pepper, then bring it to a gentle simmer. Let it bubble away for 15 minutes—this is when all the flavors become best friends. Toss in the frozen peas during the last 5 minutes (they’ll stay bright green this way). Taste and adjust seasoning—I often add another pinch of thyme here.

Adding the Mashed Potatoes

Here comes the fun part! Turn the heat down to low, then use a big spoon to drop dollops of mashed potatoes across the top—don’t worry about perfection. Put the lid on and let it sit for 5 minutes. Resist the urge to stir! We want those fluffy potato clouds to stay intact while they warm through. Right before serving, I like to dot the top with butter—it melts into the most delicious little pools.

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Tips for the Best Shepherd’s Pie Soup

After making this soup more times than I can count, here are my foolproof tips for shepherd’s pie soup perfection:

Choose lean beef wisely: 85% lean keeps flavor without too much grease (but if you use fattier beef, drain well!)
Thickening tricks: If your broth’s too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in while simmering.
Leftover love: Store without the mashed potatoes—just add fresh dollops when reheating to prevent sogginess.
Broth boost: Swap 1 cup beef broth for mushroom broth if you want extra umami depth.
Potato pro tip: Stir a beaten egg into your mashed potatoes before topping—it helps them hold their shape!

Oh—and always make extra. This soup tastes even better the next day!

Variations of Shepherd’s Pie Soup

This soup is like your favorite sweater—comfy but easy to dress up! Try swapping ground beef for lamb if you want that traditional shepherd’s pie richness. Mushroom lovers, toss in a cup of sliced creminis with the veggies. For a twist, use sweet potato mash instead of regular—the slight sweetness pairs beautifully with the savory broth. My neighbor even adds a splash of balsamic vinegar at the end for extra zing!

Serving Suggestions for Shepherd’s Pie Soup

This soup is a whole meal in a bowl, but I love serving it with crusty bread for dipping—those buttery toasted edges are perfect for scooping up every last drop! A simple side salad with crisp greens and a tangy vinaigrette cuts through the richness beautifully. Sometimes I’ll even set out extra Worcestershire sauce and black pepper for folks to customize their bowls—my dad always adds both with a heavy hand!

Storing and Reheating Shepherd’s Pie Soup

This soup keeps like a dream in the fridge—just pop it in an airtight container (without the mashed potato topping!) and it’ll stay fresh for 3 days. When reheating, I always use the stovetop on low heat—microwaving can make the potatoes gummy. A quick stir halfway through brings it back to life! Heads up: freezing isn’t ideal since the potatoes turn grainy, but you can freeze the base soup and add fresh mash later.

Nutritional Information for Shepherd’s Pie Soup

One hearty bowl of this soup packs about 320 calories, with 22g protein from that savory beef and 28g carbs mostly from the veggies and potatoes. You’ll get 14g fat (6g saturated), but remember—that includes the butter swirl on top (worth it!). The peas and carrots add 4g fiber, making it surprisingly balanced. Note: Values change if you use lamb or adjust ingredients—my numbers are based on the exact recipe above!

Frequently Asked Questions About Shepherd’s Pie Soup

I’ve gotten so many questions about this soup over the years—here are the ones that pop up most often (with all my tried-and-true answers!):

Can I use instant mashed potatoes?
Absolutely! I’ve done this when in a pinch—just prepare them a bit thicker than usual so they hold their shape when spooned on top. My kids actually prefer the extra-fluffy texture of instant potatoes in this soup!

How do I make this ahead for meal prep?
The soup base keeps beautifully for 3 days in the fridge—just wait to add the mashed potatoes until you’re ready to serve. When reheating, you might need to add a splash of broth if it thickens up too much.

Help! My soup is too thin—how can I thicken it?
No worries! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the simmering soup. Let it bubble for 2 minutes—it’ll thicken right up. You can also mash some of the cooked carrots against the pot’s side for natural thickness.

Can I skip the peas?
Of course—though they add nice color and sweetness. Try diced green beans or corn instead! My cousin swaps in chopped spinach when her kids protest peas.

What’s the best way to reheat leftovers?
Always stovetop on low heat—microwaving makes the potatoes gluey. Stir gently and add a pat of butter at the end to bring back that fresh-made richness.

Got more questions? Drop them in the comments—I love hearing how you’re making this recipe your own! And if you try it, snap a pic of those gorgeous potato swirls—they’re practically made for Instagram.