Delish Shepherd’s Pie Soup

This Shepherd’s Pie Soup is a hearty and comforting twist on the classic Shepherd’s Pie, bringing all the rich, savory flavors into a cozy, warming soup. Packed with ground beef or lamb, tender potatoes, sweet peas, and corn, this soup delivers the same satisfying taste of the beloved dish but in a more soupy, spoon-friendly version.

Creamy and flavorful, with a touch of crispy bacon and a dollop of sour cream, it’s perfect for a cold evening or a family meal. Serve with crispy toasted bread cubes on the side for an extra crunch that complements every bite!

Why You’ll Love This Recipe:

People will love this Shepherd’s Pie Soup because it combines the comforting, hearty flavors of a classic Shepherd’s Pie into a cozy, easy-to-eat soup.

The rich combination of ground beef or lamb, tender potatoes, and savory vegetables creates a satisfying, filling meal that’s both nourishing and flavorful.

The creamy broth brings a luxurious texture, while crispy bacon and a dollop of sour cream add extra richness and depth.

Plus, the addition of sweet peas and corn provides a burst of freshness and color.

It’s the perfect comfort food for any season—filling enough to be a main dish and indulgent enough to make everyone feel like they’re getting a special treat!

Key Ingredients:

Ground beef or lamb: The hearty, savory base of the soup, providing rich flavor and protein. Lamb adds a traditional touch, while beef is a more common choice.

Potatoes: Soft and creamy, they bring the classic Shepherd’s Pie texture, thickening the soup while offering a comforting, filling element.

Carrots and celery: These vegetables add sweetness, crunch, and depth to the flavor, creating a well-rounded and aromatic base for the soup.

Beef broth: Provides a rich, savory foundation for the soup, giving it that deep, hearty flavor.

Frozen peas and corn: These vegetables add a pop of color, sweetness, and texture to balance out the savory flavors.

Half-and-half or milk: Adds creaminess to the soup, making it velvety and indulgent without being too heavy.

Crispy bacon: A sprinkle of crumbled bacon adds a smoky, savory crunch that elevates the soup and brings extra richness.

Sour cream: A dollop of sour cream on top enhances the soup’s creaminess and adds a slight tangy contrast to the savory ingredients.

Toasted bread cubes: A crunchy side or garnish that adds texture and a satisfying bite, perfect for dipping.

Shepherd’s Pie Soup Recipe

Ingredients:

1 tablespoon olive oil

1 lb ground beef or ground lamb

1 onion, chopped

3 garlic cloves, minced

2 carrots, chopped

2 celery stalks, chopped

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

4 cups beef broth

1 cup frozen peas

1 cup frozen corn kernels

1 lb potatoes, peeled and cubed

1 cup half-and-half or milk

1 tablespoon cornstarch (optional, for thicker soup)

4 slices cooked bacon, crumbled

1/2 cup sour cream

Fresh parsley or chives, chopped, for garnish

Toasted bread cubes, for serving

Instructions:

Brown the Meat: In a large pot, heat the olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking the meat into small pieces. Once cooked, drain any excess fat.

Sauté the Veggies: To the pot, add the chopped onion, garlic, carrots, and celery. Stir and cook for about 5 minutes, until the vegetables soften and begin to release their fragrance. Season with thyme, rosemary, salt, and pepper to taste.

Simmer the Soup: Pour in the beef broth, followed by the cubed potatoes. Stir to combine and bring the soup to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender and can be easily mashed with a fork.

Add Frozen Veggies: Stir in the frozen peas and corn, letting them cook for an additional 5 minutes to warm through.

Make it Creamy: Pour in the half-and-half or milk, stirring to make the soup creamy. If you prefer a thicker soup, mix cornstarch with a little cold water and add it to the soup. Stir until the soup thickens to your liking.

Garnish and Serve: Ladle the soup into bowls and top each with a spoonful of sour cream, crumbled bacon, and a sprinkle of fresh parsley or chives. Serve with toasted bread cubes on the side or sprinkle them on top for added crunch.

Notes:

Meat Options: You can use either ground beef or ground lamb for this soup, depending on your preference. Ground lamb gives a more traditional Shepherd’s Pie flavor, but ground beef works just as well and is often easier to find.

Thickening the Soup: If you prefer a thicker, heartier consistency, you can add cornstarch as directed in the recipe. Simply mix 1 tablespoon of cornstarch with a small amount of cold water, then stir it into the soup. This will help thicken the broth without altering the flavor.

Potato Texture: The potatoes in this soup are meant to soften and become tender during cooking, but if you like a bit of texture, you can slightly mash them as they cook. This will create a creamy soup base, but still leave some chunks of potato for texture.

Vegetable Variations: You can easily customize the vegetables based on what’s in season or your preferences. For example, you could add parsnips, leeks, or green beans for variety. You could also swap the peas and corn for other frozen veggies like green beans or mixed vegetables.

Make it Spicy: For an extra kick, you can add a pinch of crushed red pepper flakes or a small diced jalapeño when cooking the onions and garlic. This will add a mild heat that pairs well with the savory broth.

Make-Ahead: This soup is great for making ahead! The flavors will continue to develop as it sits, so it’s perfect for leftovers. Just store it in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a bit more broth or milk if it thickens too much.

Serving Suggestions: This soup is hearty enough on its own, but it pairs wonderfully with a side of toasted bread cubes or crusty baguette for dipping. You could also serve it with a simple side salad for a balanced meal.

Garnishing: The sour cream, crispy bacon, and fresh herbs (such as parsley or chives) are key for bringing the soup together. They add layers of flavor and a nice contrast to the rich, creamy broth.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat in this soup?

Yes! You can substitute the ground beef or ground lamb with other types of ground meat such as turkey, chicken, or even plant-based meat alternatives for a lighter or vegetarian option.

Keep in mind that the flavor will vary depending on the meat you choose, but the overall structure of the soup will still work well.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better after the flavors have had a chance to meld. You can make it a day in advance and store it in the fridge.

When reheating, you may want to add a little extra broth or milk to thin it out if it thickens too much.

The soup will keep in the fridge for up to 3 days.

Is there a way to make this soup thicker?

Yes, if you prefer a thicker soup, you can mash some of the potatoes as they cook or use cornstarch to thicken the broth (as mentioned in the recipe).

To use cornstarch, simply mix it with a little cold water and add it to the soup.

Stir and cook for a few minutes until the soup reaches your desired consistency.

Can I freeze Shepherd’s Pie Soup for later?

Yes, this soup can be frozen for up to 3 months. Let it cool completely, then transfer it to an airtight container or freezer bag.

When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove.

You may need to add a bit more broth or milk when reheating, as it may thicken slightly during freezing.

Can I make this soup vegetarian?

Yes, you can easily make this soup vegetarian. Simply swap the ground meat for plant-based crumbles or use lentils for added protein.

You can also use vegetable broth instead of beef broth and skip the bacon or use a vegetarian bacon alternative.

The result will be a comforting, meat-free version of the soup!

Can I use a slow cooker to make Shepherd’s Pie Soup?

Yes, you can definitely use a slow cooker! Brown the meat and sauté the vegetables first, then transfer everything to the slow cooker.

Add the broth, potatoes, and seasonings, and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.

Add the frozen peas and corn about 30 minutes before serving.

Stir in the cream and garnish just before serving.

This method lets the flavors meld together beautifully!

My soup turned out too thin. How can I fix it?

If the soup is too thin, you can easily thicken it by mashing some of the potatoes in the soup to add body and texture.

Alternatively, you can create a slurry by mixing 1 tablespoon of cornstarch with a bit of cold water, then stirring it into the soup and letting it cook for a few minutes to thicken.

Another option is to add more potatoes and simmer until they break down and thicken the soup.

How do I prevent the potatoes from becoming mushy?

To avoid mushy potatoes, cut them into even-sized cubes and make sure you don’t overcook them.

Simmer the soup until the potatoes are just tender enough to be pierced with a fork, but still hold their shape.

If you prefer more texture, you can also leave some potatoes slightly undercooked and mash only a portion of them for a chunkier soup.

Can I skip the bacon, or is it necessary for the flavor?

You can absolutely skip the bacon if you want to make the soup a little lighter or if you prefer a vegetarian version.

Bacon does add a rich, smoky flavor that complements the other ingredients, but it’s not essential to the recipe.

For a similar flavor, you could try using smoked paprika or a small amount of liquid smoke as an alternative.

What if I don’t have half-and-half or milk?

If you don’t have half-and-half or milk, you can substitute with heavy cream for a richer soup, or use a plant-based milk like almond milk or oat milk for a dairy-free option.

You can also use vegetable broth in place of the dairy to keep the soup lighter and still delicious, but this will change the creamy texture slightly.