Shepherd’s Pie Soup

By Tysen Ling Jump to Recipe

This warm and comforting Shepherd’s Pie Soup is the perfect way to ring in the fall season. 

Fall has finally arrived with its cool breezes, changing colors, and cozy evenings spent indoors. All I want to do from September and all throughout the holiday season is get cozy inside, put on a good movie, and make a delicious meal that will warm up my soul. And this shepherd’s pie soup does exactly that. It’s hearty, cheesy, packed with veggies, and so delicious. What more could you ask for? Best of all, it’s ready in under one hour, so you can easily whip it up after a long day at the office or on Sunday evening if you just want a simple dinner to end the weekend right. 

I got busy in the kitchen last week and whipped this up for my partner to take to work during the week, and he absolutely loved it. I added some minced scallions, crumbled bacon, and shredded cheese on the side. This is definitely going to be a new staple this fall for an easy office lunch. If you don’t like ground beef, feel free to swap it with either pork, chicken, lamb, or even turkey. You can even take it a step further and add in a few more veggies like broccoli, zucchini, carrots, or turnips. 

What is a shepherd’s pie? 

Shepherd’s pie is a classic comfort food traditionally consisting of minced lamb cooked with vegetables (commonly onions, carrots, and peas), topped with mashed potatoes, and baked. It is believed to have originated in the British Isles and is popular in both British and Irish cuisine. Cottage pie is similar but uses beef instead of lamb. In France, a comparable dish goes by the name of hachis parmentier.

How do I store leftovers?

You can store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the soup in a freezer-safe container for up to 2 months. Thaw in the fridge overnight. You can reheat it over the stovetop in a pot over a medium-high heat. If you want to keep it simple, you can reheat it in the microwave for 4-5 minutes, or until it’s piping hot. 

Serving suggestions

While this shepherd’s pie soup is delicious on its own, it’s even better when it’s served with a few side dishes. I recommend serving it with a crusty loaf of this easy-to-make Instant-Pot Bread and a crisp House Salad. If an entire loaf of bread isn’t what you’re craving, bake up a batch of Breadsticks or some flaky Easy Buttermilk Biscuits. Be sure to garnish each bowl with minced parsley and freshly cracked black pepper. 

Shepherd’s Pie Soup

Tysen Ling

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 369 kcal

Ingredients

  

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• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion diced
• 2 carrots diced
• 4 garlic cloves minced
• 3 tablespoons all-purpose flour
• 3 1/2 cups low-sodium beef broth
• 2 cups potatoes diced
• 1 cup half-and-half
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried sage
• 1 cup frozen mixed peas and corn thawed
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned and crumbled. Remove the beef and set aside.
• In the same pot, add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are soft.
• Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste.
  
• Slowly whisk in the beef broth and then add the diced potatoes. Bring the mixture to a simmer and cook for 10-15 minutes until the potatoes are tender.
  
• Return the cooked beef to the pot. Stir in the half-and-half, Worcestershire sauce, dried sage, frozen peas and corn, and shredded cheddar cheese.
  
• Let the soup simmer for another 5 minutes until the cheese is melted and the flavors blend. Season with salt and pepper to taste, then serve warm, garnished with parsley.

Nutrition

Calories: 369kcalCarbohydrates: 25gProtein: 28gFat: 17gSaturated Fat: 9gSodium: 488mgFiber: 4g

Keyword Shepherd’s Pie Soup

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