Go Back
Bowl of Shepherd's Pie Soup topped with parsley and served with bread
Print Recipe

Shepherd’s Pie Soup

A heartwarming soup that captures the comforting flavors of traditional shepherd’s pie in a delicious and easy-to-make broth.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American, Comfort Food
Keyword: comfort food, Easy Soup Recipe, Family Recipe, Savory Soup, Shepherd's Pie Soup
Servings: 6 servings
Calories: 400kcal

Ingredients

Main Ingredients

  • 1 lb ground beef Juicy and savory, this is the star protein of the dish.
  • 1 tbsp olive oil Provides richness and helps to sauté the veggies beautifully.
  • 1 onion, diced Aromatic and slightly sweet, bringing depth to the soup.
  • 2 carrots, chopped Adding a touch of sweetness and vibrant color.
  • 2 stalks celery, chopped Crisp and refreshing, lending a satisfying crunch.
  • 1 cup frozen peas Sweet, succulent bites that pop in your mouth.
  • 4 cups beef broth The foundation of flavor, providing a comforting base.
  • 1 tbsp Worcestershire sauce Adds a savory umami kick.
  • 1 tsp dried thyme Earthy, fragrant notes that complete the flavor profile.
  • 1/2 tsp salt Essential for balance, bringing each flavor to life.
  • 1/2 tsp black pepper Essential for balance, bringing each flavor to life.
  • 2 cups mashed potatoes (prepared separately) Creamy and rich, making the soup indulgently comforting.
  • to taste fresh parsley, chopped (for garnish) A pop of color and freshness that elevates the dish.

Instructions

Preparation

  • In a large pot, heat the olive oil over medium heat.
  • Add the ground beef to the pot, cooking until it’s browned. If needed, drain any excess grease.
  • Toss in the diced onion, chopped carrots, and celery. Cook for 5-7 minutes until the vegetables soften.
  • Pour in the beef broth, stirring in the Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a boil.
  • Reduce heat and let the soup simmer for 20-25 minutes.
  • Stir in the frozen peas and cook for an additional 5 minutes.
  • Ladle the soup into bowls and top with a generous scoop of prepared mashed potatoes.
  • Sprinkle freshly chopped parsley over the top and serve hot.

Notes

Feel free to add other vegetables, like corn or green beans. This soup can be prepared ahead and stored in the fridge for up to three days or frozen for up to two months.