Creamy shepherds pie soup

This creamy Shepherd’s Pie Soup captures all the cozy flavors of the classic dish in a comforting bowl. With mashed potatoes blended into a rich broth, seasoned ground beef, and a medley of vegetables, this soup brings together everything you love about shepherd’s pie but in a quicker, easier form perfect for any dinner. It’s a heartwarming meal that feels like a hug in a bowl.

I first tried this recipe on a chilly evening and immediately knew it would become a family favorite. Now my kids ask for it whenever they want something hearty and comforting, especially on cold days.

Ingredients

• Ground beef: for that classic savory base choose 85 percent lean for flavor without too much grease
• Russet potatoes: provide creamy body when mashed go for firm, unblemished potatoes for the best texture
• Frozen mixed vegetables: add color, nutrition, and ease—no chopping required
• Sharp cheddar cheese: brings melting, gooey richness buying a block and shredding it yourself helps it melt smoothly
• Onions and garlic: build depth and aroma pick fresh onions that are firm and dry for the best flavor
• Butter and sour cream: enrich the potatoes and soup broth opt for quality butter and full fat sour cream for creaminess
• Chicken broth: creates a flavorful base low sodium gives you control over seasoning
• Flour: helps thicken the broth into a luscious consistency
• Half and half: makes the soup silky without being too heavy
• Worcestershire sauce: adds a hint of tang and umami to elevate the dish

Instructions

Cook the Ground Beef:

Heat a large pot over medium high heat. Add the ground beef and crumble it as it cooks. Continue until fully browned and cooked through, about 7 to 8 minutes. Drain any excess grease, then remove the beef from the pot and set aside. This step builds the hearty meaty foundation for the soup.

Prepare the Mashed Potatoes:

Meanwhile, place peeled and diced potatoes in a pot of salted water. Bring to a gentle boil and cook until the potatoes are fork tender, about 15 minutes. Drain well, then mash with butter and sour cream until creamy and smooth. Set aside. These mashed potatoes will soon transform the broth into the familiar shepherd’s pie flavor you love.

Sauté the Aromatics:

Return the pot to the stove and reduce heat to medium. Add butter and melt it. Stir in diced onions and cook slowly for about 5 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant. This builds a fragrant flavorful base essential for the soup’s richness.

Make the Roux:

Sprinkle the flour evenly over the softened onions and garlic. Stir constantly with a silicone spatula for a full minute to cook out the raw flour taste. This roux will thicken the broth and give it a velvety texture.

Add the Broth and Seasonings:

Gradually whisk in the chicken broth, scraping up any browned bits from the pot’s bottom to add extra depth to the soup. Stir in half and half and Worcestershire sauce. Bring everything to a boil, then reduce heat and let it simmer gently for a few minutes to meld the flavors.

Blend in the Potatoes:

Stir in the mashed potatoes thoroughly until well combined with the broth. Use an immersion blender directly in the pot to blend until the soup is creamy and smooth. Alternatively, carefully transfer in batches to a blender and return to the pot once blended. This step gives the soup its signature creamy texture.

Add Meat and Vegetables:

Return the cooked ground beef to the pot along with your frozen mixed vegetables. Let everything heat through over medium heat for about 5 minutes. This allows the flavors to meld and the vegetables to warm without overcooking.

Finish with Cheese:

Remove the pot from the heat. Gradually sprinkle in shredded cheddar cheese, stirring gently until melted and smooth. Ensure the soup base isn’t too hot to prevent the cheese from separating or becoming grainy. The soup will thicken as it cools.

Season and Serve:

Taste the soup and season with salt and pepper if needed. Ladle into bowls and enjoy the hearty comfort of shepherd’s pie in soup form.

My favorite ingredient has to be the mashed potatoes. Blending them into the broth not only thickens the soup but creates that wonderful creamy texture that makes it feel indulgent but still homey. One of my best family memories is serving this soup during a holiday gathering when everyone went back for seconds and thirds. It’s the ultimate cozy crowd pleaser.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to three days. For longer storage, freeze in portion sized containers for up to three months. When reheating, gently warm on the stovetop to maintain the creamy texture and avoid overheating which can cause the cheese to separate.

Ingredient Substitutions

For a lower carb alternative, replace half or all of the potatoes with cauliflower florets for the mash and blend. It still gives creaminess without the carbs. Ground turkey or lamb can replace beef depending on preference or dietary needs. Use milk instead of half and half for a lighter broth, though it won’t be quite as rich. Vegetable broth can be used instead of chicken broth for a vegetarian option, just omit the ground beef and consider adding legumes for protein.

Serving Suggestions

Pair this soup with warm buttermilk biscuits or cheddar bay biscuits for an extra indulgent comfort meal. A simple green salad with a tangy vinaigrette helps balance the richness. Serve alongside crusty bread or Texas Roadhouse style rolls for dipping and soaking up every last bit of the creamy broth.

This creamy Shepherd’s Pie Soup is comforting and easy to make, perfect for weeknight dinners or feeding a crowd. It reheats and freezes well, making it a reliable make ahead meal.

Common Questions About the Recipe

→ What ingredients make this dish creamy?

Mashed potatoes blended into the broth along with half and half create a creamy, rich texture.

→ How do I prevent the cheese from separating?

Add shredded cheese gradually off the heat to ensure it melts smoothly without becoming grainy.

→ Can I make a low carb version?

Yes, substitute some or all of the potatoes with cauliflower to reduce the carbohydrate content.

→ What kind of meat works best?

Ground beef is typical, but lamb can be used to reflect traditional variations.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ What vegetables complement the dish?

Frozen mixed vegetables such as peas, carrots, and corn add color and sweetness.