Shepherd’s Pie Soup

Shepherd’s Pie Soup is a cozy bowl that tastes like the classic shepherd’s pie in a spoon. It mixes browned beef, soft potatoes, carrots, celery, and peas in a savory broth. Many people love it for its warm flavors and easy prep. Make it on a chilly night, for a quick family dinner, or when you want comfort without fuss. If you enjoy simple hot bowls like simple miso soup, this one will fit right in.

Why make this recipe

This soup is easy and beginner friendly. You use common pantry items. The recipe cooks in one pot. That saves time and cleanup. It feeds a crowd or makes good leftovers. It also stretches a pound of ground beef into several servings. Families and cooks on a budget will like it.

What makes Shepherd’s Pie Soup special

The soup keeps the flavors of shepherd’s pie but in a bowl. You get the savory beef with the mild sweetness of carrots and peas. The potatoes add body and creaminess without needing dairy. The thyme and Worcestershire sauce give depth in a simple way. It stands out because it feels like a full meal in a spoon.

Is Shepherd’s Pie Soup healthy

This soup has protein, vegetables, and starchy potatoes. You control the salt and fat when you make it at home. Use lean ground beef to lower fat. The vegetables add fiber and vitamins. Portion control matters. Homemade soups usually have fewer additives than store versions. Do not take this as medical advice.

How to make Shepherd’s Pie Soup

The method is quick and direct. Brown the beef first, then cook the aromatics. Add tomato paste and Worcestershire for rich flavor. Pour in beef broth and simmer the potatoes until soft. Finish with frozen peas so they stay bright. Total hands-on time is low. The recipe is perfect for beginner cooks and busy weeknights. If you like other easy soup ideas, try a noodle bowl like miso udon noodle soup for variety.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups beef broth
• 2 cups potatoes, peeled and diced
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 2 teaspoons dried thyme

Directions

1. Heat a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
2. Add chopped onion, diced carrots, and diced celery. Cook about 5 minutes until softened.
3. Stir in tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook one minute to release flavors.
4. Pour in beef broth and bring the pot to a boil.
5. Add diced potatoes. Reduce heat and simmer until potatoes are tender, about 15 minutes.
6. Stir in frozen peas and cook 5 more minutes. Taste and adjust seasoning. Serve warm.

How to serve Shepherd’s Pie Soup

Serve this soup hot in deep bowls. Top with a sprinkle of chopped parsley or a little extra black pepper. Add crusty bread or buttered toast on the side. It also pairs well with a simple side salad for a lighter meal. You can enjoy it for lunch, dinner, or a cozy weekend meal. For a heartier dish, serve with mashed potatoes on the side.

Best occasions to make Shepherd’s Pie Soup

• Weeknight dinners when you need a quick, filling meal.
• Casual family gatherings where everyone likes simple flavors.
• Meal prep for the week—reheat for easy lunches.
• A rainy or cold day when you want comfort food.
• When you have ground beef and pantry staples to use up.

How to store Shepherd’s Pie Soup

Let the soup cool to room temperature for no more than two hours. Cover and store in the fridge for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stove over low heat, stirring occasionally, until hot.

Can you make Shepherd’s Pie Soup ahead of time

Yes. Make the soup a day ahead and refrigerate. The flavors get better after a short rest. If freezing, cool fully before packing. Reheat gently on the stove and add a splash of broth if it feels thick.

Tips to make Shepherd’s Pie Soup

• Use lean ground beef to reduce grease.
• Dice vegetables evenly for even cooking.
• Drain excess fat after browning the beef for a cleaner broth.
• Keep peas until the end to keep their color and texture.
• Adjust thyme and Worcestershire to taste for deeper flavor. For other simple bowls, see a quick miso soup guide for inspiration.

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Variation

• Swap ground beef for ground lamb for a more traditional shepherd’s pie flavor.
• Use ground turkey or chicken for a lighter option.
• Add a splash of cream or a spoon of butter for a richer broth.
• Stir in corn instead of peas for a different sweet note.
• Make it vegetarian by using plant-based crumbles and vegetable broth.

FAQs

Q: Can I use frozen vegetables instead of fresh?

A: Yes. You can use frozen carrots and celery if needed. Add them a bit earlier so they cook through.

Q: How long will Shepherd’s Pie Soup last in the fridge?

A: Store in an airtight container for up to 4 days. Reheat until steaming before eating.

Q: Can I make Shepherd’s Pie Soup in a slow cooker?

A: Yes. Brown the beef first, then add all ingredients except peas. Cook on low 4–6 hours. Add peas in the last 15 minutes.