This Shepherd’s Pie Soup has all the classic flavors you love, turned into a rich and hearty bowl of comfort. Tender potatoes, seasoned ground beef, and mixed veggies simmer in a savory broth with a splash of cream for extra richness. It tastes just like traditional shepherd’s pie, but in spoonable form.
Why You Need To Make This Easy Cottage Pie Soup
- Easy to stretch: You can add extra broth or veggies to make it go further if you need leftovers for the next day. It helps you feed everyone without doubling the work.
- Hearty and filling: With ground beef, potatoes, and vegetables in every bite, this soup actually satisfies hungry kids and adults. No one is asking for a snack an hour later.
- Simple ingredients: These are pantry and freezer staples you likely already have on hand. That means fewer last-minute grocery runs and less stress at 5 pm.
Personally, there is nothing better than enjoying a warm bowl of soup like my Greek Lemon Chicken Soup or Chicken and Gnocchi Soup on a cold day. I grew up loving cottage pie in New Zealand, which is sometimes mistakenly called shepherd’s pie. Cottage pie is made with beef, while shepherd’s pie is made with lamb. I knew I wanted to turn those comforting flavors into a bowl of soup. This soup may not be a looker, but it has all the same cozy flavors of cottage pie in an easier to make soup form.
Ingredients and Substitutions
- Avocado oil – Any neutral-flavored oil can be used.
- Yellow onion – White onion can be used instead.
- Lean ground beef – Ground turkey can be substituted if preferred.
- Garlic – Fresh garlic is best, but garlic powder can work in a pinch.
- Tomato paste – No substitutions.
- Low-sodium beef broth – Chicken or vegetable broth can be used instead. You can use regular broth; just adjust the salt later.
- Russet potatoes – Yukon gold potatoes are a good substitute.
- Worcestershire sauce – Soy sauce can be used for a similar depth of flavor.
- Salt and pepper – No substitutions.
- Dried rosemary and thyme – Italian seasoning can be used instead.
- Frozen mixed veggies – Fresh chopped carrots and peas can be used instead.
- Heavy cream: Half-and-half can be substituted, or you can leave it out completely.
Mandy’s Top Tip
Lightly smash some of the potatoes right in the pot before adding the cream. It gives the soup that classic shepherd’s pie texture and helps thicken the broth. It does make the soup look a little rustic, so if appearance matters to you, feel free to leave the potatoes whole.
Tips for Success
Brown the beef well: Let the ground beef cook undisturbed for a few minutes before stirring. This helps it develop more flavor instead of just steaming.
Cook the tomato paste briefly: After adding the tomato paste, let it cook for a minute or two before pouring in the broth. This deepens the flavor and removes any raw taste.
Cut potatoes evenly: Try to keep the potato chunks about the same size so they cook at the same rate. This prevents some pieces from turning mushy while others stay firm.
Taste before serving: Broth brands vary in saltiness. Give the soup a final taste at the end and adjust the salt and pepper if needed.
How to Make this Easy Soup
This recipe comes together in a few simple steps. First, the onion, garlic, and ground beef are cooked until browned and flavorful. Then the broth, potatoes, tomato paste, Worcestershire sauce, and herbs are added and simmered until the potatoes are tender. The mixed veggies and cream are stirred in at the end for a rich, hearty finish.
Sauté the onions.
Add the garlic and tomato paste.
Simmer.
Brown the beef.
Add the potatoes and seasonings.
Add the cream and veggies.
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Easy Ground Beef Dinner Ideas
These ground beef dinners are packed with flavor and come together with simple ingredients.
Did you try this creamy ground beef soup? Let me know how it turned out by leaving a comment and ⭐ rating below!
Shepherds Pie Soup Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion diced
- 1 pound lean ground beef (I used 90/10)
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 2 medium russet potatoes cut into 1-inch chunks
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 cups frozen mixed veggies
- 1/2 cup heavy cream (optional)
Instructions
- Heat the avocado oil in a large pot over medium heat. Add the diced onion and cook until softened.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Stir in the garlic and tomato paste and cook for about 1 minute until fragrant.
- Pour in the beef broth and add the potatoes, Worcestershire sauce, salt, pepper, rosemary, and thyme. Stir well.
- Bring to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Lightly smash some of the potatoes in the pot if desired to thicken the soup.
- Stir in the frozen mixed veggies and cook for a few more minutes until heated through.
- Turn off the heat and stir in the heavy cream if using. Taste and adjust seasoning as needed before serving.
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits.
- Freeze: Let the soup cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Keep in mind the potatoes may soften slightly after thawing.
- Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. You can add a splash of broth if it has thickened too much.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.