Shepherd’s pie is the kind of comfort food that always sounds good when the weather starts to cool down, and this soup takes those familiar flavors and turns them into a cozy one-pot meal.
It’s made with ground beef, tender potatoes, carrots, peas, and a creamy, savory broth, with plenty of cheddar cheese stirred in for extra richness.
Everything comes together in one pot for a hearty dinner that’s filling without requiring a lot of complicated steps. Serve it with warm bread or biscuits for an easy meal that’s especially good on a chilly evening.
Ingredients You’ll Need
- 2 Tbsp unsalted butter
- 1 lb lean ground beef
- 1 medium yellow onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 3 Tbsp all-purpose flour
- 4 cups beef broth
- 1 ½ lbs potatoes peeled and cut into ½-inch cubes
- 1 cup half-and-half
- 1 cup shredded cheddar cheese
- 1 cup frozen peas
- 2 Tbsp chopped fresh parsley for garnish
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How to Make Shepherd’s Pie Soup
1. Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up, until browned.
2. Add the onion and carrots and cook for 4-5 minutes, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
3. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for 1 minute.
4. Sprinkle the flour over the beef and veggies and cook, stirring constantly, for 1 minute.
5. Slowly pour in the beef broth, stirring as you go. Add the potatoes and bring the soup to a boil. Reduce the heat, cover the pot partially, and simmer for 15-18 minutes, or until the potatoes are tender.
6. Transfer 1 1/2 cups of the cooked potatoes and about 1/2 cup of the broth to a blender. Blend until smooth and stir the mixture back into the soup.
7. Add the half-and-half and cook over low heat for 2-3 minutes, stirring occasionally. Do not bring it to a hard boil.
8. Reduce the heat to low and gradually stir in the cheddar until completely melted. Do not let the soup boil.
9. Add the frozen peas and cook for 2-3 minutes, just until heated through.
10. Taste and adjust the seasoning as needed. Ladle into bowls, garnish with parsley, and serve.
Shepherd’s Pie Soup
Equipment
Ingredients
- 2 Tbsp unsalted butter
- 1 lb lean ground beef
- 1 medium yellow onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 3 Tbsp all-purpose flour
- 4 cups beef broth
- 1 ½ lbs potatoes peeled and cut into ½-inch cubes
- 1 cup half-and-half
- 1 cup shredded cheddar cheese
- 1 cup frozen peas
- 2 Tbsp chopped fresh parsley for garnish
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up, until browned.
- Add the onion and carrots and cook for 4-5 minutes, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for 1 minute.
- Sprinkle the flour over the beef and veggies and cook, stirring constantly, for 1 minute.
- Slowly pour in the beef broth, stirring as you go. Add the potatoes and bring the soup to a boil. Reduce the heat, cover the pot partially, and simmer for 15-18 minutes, or until the potatoes are tender.
- Transfer 1 1/2 cups of the cooked potatoes and about 1/2 cup of the broth to a blender. Blend until smooth and stir the mixture back into the soup.
- Add the half-and-half and cook over low heat for 2-3 minutes, stirring occasionally. Do not bring it to a hard boil.
- Reduce the heat to low and gradually stir in the cheddar until completely melted. Do not let the soup boil.
- Add the frozen peas and cook for 2-3 minutes, just until heated through.
- Taste and adjust the seasoning as needed. Ladle into bowls, garnish with parsley, and serve.
Notes
- Freshly shredded cheddar from a block is recommended for this recipe as it melts more smoothly into the soup than pre-shredded cheese.
- The soup will thicken slightly as it sits. Stir in a little broth or water when reheating if needed.
- If using salted beef broth, start with less added salt and adjust to taste at the end.
- Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally.
- This soup can be frozen for up to 3 months, but the potatoes and creamy broth may change in texture after thawing. Thaw overnight in the refrigerator and reheat over low heat, stirring well.
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