My shepherd's pie soup recipe transforms this popular Irish dish into a thick and creamy potato soup loaded with the classic flavors you love.
Get ready to dive into your new favorite comfort food soup. This hearty soup boasts a savory broth of creamy potatoes, swimming with mixed vegetables, ground meat, and fresh herbs.
Ingredients & Substitutions
- Russet potatoes
- Ground beef or ground lamb
- Tomato paste
- Cooking oil - Olive oil is ideal.
- Yellow onion
- Garlic cloves
- Beef broth - Beef stock or chicken broth can be substituted.
- Worcestershire sauce
- Sour cream
- Butter
- All-purpose flour
- Shredded sharp cheddar cheese
- Half and half - Heavy cream is also great to use.
- Frozen chopped carrots
- Frozen peas - Other veggies, such as green beans can also be added.
- Frozen corn
- Salt
- Black pepper
- Fresh thyme - You can substitute other fresh herbs, like rosemary or sage.
How to make it
Make this Shepherd's pie soup recipe by first boiling the cubed potatoes in a large pot of salted cold water until fork tender.
While the potatoes cook, brown your ground beef in a large skillet set over medium-high heat, then stir in tomato paste. Deglaze the mixture with a splash of beef broth, then remove it from the skillet and set aside.
Next, add cooking oil and chopped onions to the skillet and saute until the onions begin to brown. Then add the minced garlic and cook for two additional minutes. Again, deglaze the pan with additional beef broth, then remove the onion mixture and set it aside with the ground beef.
Reduce the heat of the skillet to medium-low, then add butter. Once melted, whisk in flour and continue to whisk for two minutes. Slowly whisk in the remaining beef broth until it is all added.
Once the potatoes have finished, drain out the water. Stir in the sour cream and half and half and mash the mixture, or use a stick blender to puree until smooth.
Add the set-aside meat and onion mixtures to the soup pot with the potatoes, along with the beef broth and flour mixture from the skillet, and Worcestershire sauce. Gently warm the soup and melt the cheddar cheese into the soup.
Finally, add all remaining ingredients and bring the soup to a simmer. Cook for 10 minutes, then serve with crusty bread.
Storing & Reheating Leftovers
Shepherd's pie soup can be prepared in advance because the leftovers will reheat really well. Leftover soup should be kept in an airtight container in your refrigerator for up to one week. The soup can be reheated on the stovetop until warmed through, or individual servings can be heated in the microwave.
Shepherd's Pie Soup
Ingredients
- 2 pounds russet potatoes peeled and cubed
- 1 ½ pounds ground beef or lamb
- 2 tablespoons tomato paste
- 2 tablespoons cooking oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream
- 4 tablespoons butter
- ¼ cup flour
- 2 cups sharp cheddar cheese shredded
- 2 cups half and half
- 1 cup frozen chopped carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 sprigs fresh thyme
Instructions
- Add the cubed potatoes to a large pot of salted cold water, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
- While the potatoes are boiling, crumble the ground beef in a separate skillet and cook over medium-high heat until well browned. Then stir in the tomato paste and cook for an additional minute. Finally, deglaze the pan with a half cup of beef broth, scraping the bottom of the pan to loosen any burnt bits, and then remove the meat mixture from the skillet and set aside.
- Add chopped onions to the skillet along with cooking oil. Saute the onions until they begin to turn golden brown. Then add minced garlic and cook for an additional two minutes. Then add another ½ cup of beef broth and deglaze the pan to scrape loose any burnt-on bits, and set aside with the ground meat.
- Set the skillet to medium-low heat and add the butter. Once melted, whisk in flour to form a roux. Continue to whisk for two minutes, then slowly whisk in the remaining beef broth in batches.
- When the potatoes have finished cooking, drain the tender potatoes from the water and stir in sour cream and half and half. Mash the mixture, or use a stick blender to puree until smooth. Stir the beef broth and flour mixture into the potatoes, and then add the ground beef and onion mixture, along with Worcestershire sauce.
- Heat the soup until warm, but not boiling, and stir in the shredded cheese. Then add the carrots, peas, corn, fresh thyme, salt, and black pepper. Adjust salt as needed. Simmer the soup for 10 minutes, and serve.
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