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Best Shepherd's Pie Soup

Featured in Comforting Soups & Hearty Stews.

Enjoy this hearty Shepherd's Pie Soup, a flavorful mix of beef, soft veggies, and crispy potato bites. Cooked in a delicious broth with herbs and a touch of tomato, it's great for chilly evenings. Add golden potato bites and some parsley on top for a cozy meal full of comfort.

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Updated on Sun, 13 Apr 2025 11:06:34 GMT
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Shepherd's Pie Soup Bowl | linacooks.com
This cozy take on a family favorite transforms the classic Shepherd's Pie into a bowl of warmth! It's loaded with deep, mouthwatering flavors – just what you need for family get-togethers or those cold nights at home.

What You'll Need

  • Olive Oil: Just 1 tbsp to cook your veggies and meat down.
  • Ground Lamb or Beef: 1 pound, cooked till crumbly for that meaty base.
  • Onion: 1 big one, chopped up to add that sweet kick.
  • Garlic: 3 cloves, finely chopped for extra taste.
  • Potatoes: 2 small ones, skinned and cubed for some bite.
  • Beef Stock: 7 cups, split up to make your rich base.
  • Rosemary & Thyme: 1 tsp each, dried and smashed to let out their smell.
  • Tomato Paste: 2 tbsp for that deep, rich flavor.
  • Bay Leaf: Just 1, to give your soup a hint of something special.
  • Pepper & Salt: ½ tsp each, to make everything pop.
  • All-Purpose Flour: ¼ cup to make your soup nice and thick.
  • Frozen Carrots and Peas: 2 cups, just like in the original pie.
  • Frozen Corn Kernels: 1 cup, defrosted to add a bit of sweetness.

Cooking Method

Step 1:
Warm up 1 tbsp olive oil in a big pot over medium heat. Throw in your chopped onion, minced garlic, and ground lamb (or beef). Cook everything until the meat turns brown with no pink spots left, then pour off any extra fat.
Step 2:
Toss in your cubed potatoes, 6 cups of beef stock, rosemary, thyme, tomato paste, bay leaf, pepper, and salt. Mix it all up and let it bubble gently. Cook without covering for about a0 minutes so the potatoes get soft and all the flavors blend together.
Step 3:
In a separate bowl, mix the last cup of beef stock with ¼ cup flour until it's smooth. Pour this into your pot while stirring to thicken everything up. Add your frozen carrots, peas, and thawed corn. Let it all simmer another 5 minutes.
Step 4 (Potato Puffs):
Heat your oven to 425°F. Boil the russet potatoes until they're soft, drain them, and let them cool down. Mash them real smooth or push through a ricer if you want them super fine. Mix in 3 tbsp butter, heavy cream, egg yolks, salt, and pepper. Drop small scoops onto a baking sheet with parchment. Melt 1 tbsp butter and brush it over the tops, then bake for 15 minutes until they're golden.
Step 5 (Putting It All Together):
Pour the hot soup into bowls and put a few potato puffs on top of each one. Sprinkle with fresh parsley to make it look pretty. Serve it hot and enjoy that Shepherd's Pie taste in every spoonful.

How to Serve and Store

  • Always serve this soup hot with fresh parsley and potato puffs floating on top for that true Shepherd's Pie feel.
  • Grab some crusty bread or whip up a quick salad to make it a full meal.
  • Got leftovers? Keep the soup in the fridge in a sealed container for up to 3 days. When you want more, just warm it up on the stove or in the microwave. Add a splash of broth if it's gotten too thick.
  • Store those potato puffs in their own container and warm them up in a 350°F oven for a few minutes so they get crispy again.

Extra Advice

  • Don't eat meat? Use lentils instead of ground meat and switch to vegetable broth for a plant-based version.
  • Want some heat? Toss in some red pepper flakes or a few drops of hot sauce to give it a kick.
  • Fresh veggies work too – just swap out the frozen peas and carrots, but cook them a bit longer so they get tender.

Pro Chef Insights

  • Gordon Ramsay says to go with fresh thyme and rosemary when making anything Shepherd's Pie related – they pack more punch.
  • Jamie Oliver loves adding Worcestershire sauce to boost the beefy taste in this kind of dish.

What Makes This So Good

  • This soup brings all those filling, homey Shepherd's Pie flavors into one steaming bowl.
  • It's super simple to make and works great on cold days or when you need to cook ahead.
  • The mix of steamy soup and crunchy potato puffs creates something special your whole family will ask for again.

Different Ways to Make It

  • Try using sweet potatoes in place of regular ones for a different twist on the flavor.
  • Want it richer? Pour in some heavy cream or milk right before you serve.
  • Sprinkle some grated cheddar on top or add a spoonful of sour cream for extra goodness.

Shepherd's Pie Soup

A warm take on Shepherd's Pie, this soup blends beef, veggies, and crispy potato pops for a comforting and satisfying treat.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: British

Yield: 6 Servings (1 big bowlful)

Dietary: ~

Ingredients

01 1 lb of lean beef or lamb mince.
02 1 large diced onion.
03 3 minced garlic cloves.
04 1 tbsp of olive oil.
05 Two small peeled and cubed potatoes (about 12 oz).
06 7 cups of beef broth, split.
07 1 tsp thyme (dried).
08 1 tsp crushed rosemary (dried).
09 A couple tablespoons of tomato paste.
10 1 bay leaf.
11 Add salt (about ½ tsp) to your liking.
12 A sprinkle of black pepper, around ½ tsp.
13 1/4 cup all-purpose flour.
14 2 cups of peas and carrots, frozen.
15 1 cup of thawed frozen corn.
16 Three small (1.5 lbs) russet potatoes.
17 4 tbsp of butter (separate for use).
18 1/4 cup heavy cream.
19 2 egg yolks.
20 Salt and pepper as needed.

Instructions

Step 01

Warm olive oil in a big pot, then fry the onion, garlic, and ground meat until it's browned and cooked through. Get rid of extra grease if needed.

Step 02

Stir in the cubed potatoes, 6 cups of beef broth, tomato paste, thyme, rosemary, and the bay leaf. Let it cook uncovered for about 10 minutes.

Step 03

Combine the flour with the last cup of beef broth, then pour it into your soup with the frozen carrots, peas, and corn. Cook for another 5 minutes without covering.

Step 04

To prepare the potato puffs, boil the potatoes until they are soft, then drain and cool them a bit.

Step 05

Smash the potatoes using a ricer or masher, then mix with egg yolks, 3 tablespoons of butter, heavy cream, plus salt and pepper. Blend till smooth.

Step 06

Drop or pipe small rounds of the potato mix onto a baking tray lined with parchment.

Step 07

Use the last tablespoon of melted butter to lightly coat the top of each potato puff.

Step 08

Bake the puffs in a 425°F oven for about 15 minutes, or until golden and crispy on top.

Step 09

Spoon the soup into serving bowls, pop a few potato puffs on top, and sprinkle some parsley over everything before enjoying.

Notes

  1. The potato puffs make this extra fun and give a soft crunch.
  2. You can use lamb or beef—pick whichever you like best.
  3. Fresh parsley brightens it up and adds color as a topper.

Tools You'll Need

  • A big cooking pot.
  • Tray for baking.
  • Non-stick parchment.
  • Something to mash potatoes.
  • Scoop or bag for piping.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 28 g
  • Protein: 20 g