Shepherd’s Pie Soup Recipe
The ultimate cozy winter dinner recipe. This Creamy Shepherd's Pie Soup takes all the classic flavors of a traditional Shepherd's Pie casserole and turns them into a hearty one pot soup. Loaded with savory ground beef, tender chunks of potatoes, carrots, and peas in a rich creamy broth. This easy hamburger soup is a budget friendly 30 minute meal that the whole family will love. A delicious twist on creamy potato soup that is perfect for cold nights.
Ingredients
- 1 tablespoon olive oil optional, only if your meat is very lean
- 1½ pounds ground beef or ground lamb
- 1 medium yellow onion diced
- 2 carrots peeled and diced small
- 2 celery stalks diced small
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary optional
- ½ teaspoon black pepper plus more to taste
- 1 teaspoon salt plus more to taste (start with 1 teaspoon and adjust)
- 1 bay leaf
- 4 medium russet potatoes peeled and cubed (about 1½ pounds)
- 1 cup frozen peas
- ¾ cup milk or half-and-half
- Optional toppings
- mashed potatoes quick homemade or leftovers
- shredded cheddar cheese
- sliced green onion
- a dollop of sour cream
Instructions
- In a large pot over medium-high heat, brown the ground meat until fully cooked and nicely browned. Drain excess grease if needed.
- Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1 minute.
- Sprinkle flour over the mixture and stir well. Cook for 1 minute.
- Slowly pour in beef broth while stirring. Add Worcestershire sauce, thyme, rosemary (if using), pepper, salt, and bay leaf.
- Add cubed potatoes. Bring to a gentle boil, then reduce to a simmer. Cover and cook 15 to 18 minutes, until potatoes are tender.
- Mash some of the potatoes in the pot to thicken the soup.
- Stir in peas and cook 2 to 3 minutes.
- Lower heat and stir in milk. Warm through, then taste and adjust seasoning. Remove bay leaf.
- Serve hot with mashed potatoes and cheese on top if desired.
Notes
For a thicker soup, mash more potatoes or simmer uncovered for a few minutes.
For freezer-friendly soup, freeze before adding milk, then add milk while reheating.
Leftover mashed potatoes make the topping extra fast—warm with a splash of milk so they’re spoonable.
Nutrition
Calories: 390kcalCarbohydrates: 34gProtein: 22gFat: 19gFiber: 4gSugar: 5g