If you love traditional shepherd’s pie, you’ll love homemade Shepherd’s Pie Soup! This creamy soup is made for chilly nights – each bowl is hearty, cozy, and comforting.
Easy Shepherd’s Pie Soup
Skip takeout tonight and make a pot of homemade shepherd’s pie soup! It’s easy to make, full of classic shepherd’s pie flavor, and loaded with veggies. My family loves this soup recipe (toddlers included!) and everyone always asks for seconds.
When you’re craving something hearty, satisfying, and downright delicious, give shepherd’s pie soup a try!
Why You’ll Love this Homemade Soup Recipe:
- EASY: Made with simple ingredients and ready in less than 40 minutes, shepherd’s pie soup is my go-to for busy winter weeknights.
- COMFORTING: It’s everything we love about traditional shepherd’s pie in soup form! Each spoonful soothes the soul.
- PLENTY OF LEFTOVERS: This recipe makes a big batch so you can enjoy leftovers for days!
There’s so much to love about creamy, cheesy, loaded shepherd’s pie soup!
How to Make Shepherd’s Pie Soup
You can jump to the recipe card for full ingredients & instructions!
- Brown the beef. Once cooked, set aside.
- Sauté the onion, carrots, and garlic.
- Add the chicken broth and deglaze the pan.
- Stir in the cooked ground beef, half-and-half, potatoes, and sage.
- Bring the soup to a boil and add the corn and peas.
- Add the cornstarch and cheese.
- Stir until the cheese melts and serve.
Shepherd’s Pie Soup Recipe Notes
- Meat: I used 80/20 ground beef, but any kind works. Try ground chicken or turkey for something different!
- Carrots: Instead of fresh carrots, substitute a frozen carrot, corn, and pea mix. If using the frozen vegetable mix, add 1 ½ cups of it in step 7 when you would add the other frozen vegetables.
- Broth: Chicken broth is the base of the soup. Vegetable broth would also be delicious.
- Potatoes: Instead of baby red potatoes, use your favorite or whatever you have on hand – Yukon gold, russet, and fingerling potatoes are all wonderful options.
- Sage: Ground sage is an easy way to add herby flavor to the soup. Instead of ground sage, use ½ teaspoon of freshly minced sage.
- Cheese: Be sure to use freshly shredded cheddar cheese. It melts more smoothly into the soup than pre-shredded cheese.
- Cornstarch: Thickens the broth to create a rich and creamy soup.
Classic Shepherd’s Pie is a hearty and comforting casserole-style dish made with meat, potatoes, gravy, and vegetables.
If you’re serving a crowd, I highly recommend making a double batch of this soup recipe – just make sure your pot is big enough! You can also combine 2 individual batches and keep the soup warm in a crockpot.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer-term storage.
Unfortunately this is not a soup that will freeze well. Chunks of cooked potatoes tend to get very mushy when reheated after freezing.
Serving Suggestions
I love serving shepherd’s pie soup:
- With warm and crusty French bread or Saltine crackers
- In a homemade bread bowl
Shepherd’s pie soup is the ultimate comfort food that will keep you warm and full! Made with hearty ingredients, this will quickly become a family favorite dinner recipe.
Tips!
- Be sure to fully brown the beef before removing it from the Dutch oven and setting it off to the side.
- Frozen, fresh, or canned corn and peas are all great options. Use whatever is most convenient for you!
- Instead of cheddar cheese, use your favorite kind of freshly shredded cheese.
As soon as the temperature drops, whip up a batch of shepherd’s pie soup! It’s cozy, flavorful, and packed with protein, fresh veggies, and flavor.
Can I use another kind of meat in this soup?
Yes! Instead of ground beef, use an equal amount of ground turkey or ground chicken. Shredded chicken would also be delicious.
What kind of potatoes should I use?
Use your favorite! Yukon gold, russet, and fingerling potatoes are all wonderful options. For something different, try sweet potatoes.
How can I make shepherd’s pie soup vegetarian?
For a vegetarian version of shepherd’s pie soup, replace the chicken broth with vegetable broth and the ground beef with a plant-based alternative (or omit it entirely).
More Comforting Dinner Recipes We Love
- White Chicken Chili Recipe with Cream Cheese
- Baked Ranch Chicken with Bacon
- Italian Stuffed Shells with Meat and Cheese
- Creamy White Chicken Caprese Lasagna
Enjoy a big bowl of homemade shepherd’s pie soup any night of the week!
More Delicious Soup Recipes to Try:
- Macaroni and Cheese Chicken Soup
- Tomato Soup with Cheesy Crostini
- Crockpot Cabbage Roll Soup
- Parmesan and White Bean Soup
- Crockpot Chicken Wild Rice Soup
- Swedish Meatball Soup
- Cheesy Parmesan Meatball Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Shepherd’s Pie Soup Recipe
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 carrots diced
- 2 cloves garlic minced
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 1 ½ cups diced potato
- ½ teaspoon ground sage
- ½ cup frozen corn
- ½ cup frozen peas
- 1 cup freshly shredded cheddar cheese
- 2 teaspoons cornstarch
Instructions
- Heat a large Dutch oven over medium heat. Add the ground beef and cook until the beef is browned, about 5-7 minutes. Make sure to break up the meat and stir it occasionally.1 pound ground beef
- Line a plate with paper towel and set aside. Once the beef is browned, remove it from the pot with a slotted spoon and place it on the paper towel-lined plate. Remove all but one tablespoon of grease from the pan.
- Add the onion and carrot. Cook, stirring occasionally until the vegetables are tender, about 5 minutes.1 onion, 2 carrots
- Add the garlic and cook for an additional minute.2 cloves garlic
- Add the chicken broth to deglaze the pan and scrape any browned bits off the bottom with a wooden spoon.3 cups low-sodium chicken broth
- Add the ground beef back to the pot along with the half-and-half, potatoes, and ground sage.1 cup half-and-half, ½ teaspoon ground sage, 1 ½ cups diced potato
- Bring the soup to a boil and cook for 5 minutes. Add the corn and peas and cook for an additional 5 minutes.½ cup frozen corn, ½ cup frozen peas
- In a small bowl, mix the cheese and cornstarch together. Slowly add the cheese to the soup, stirring constantly.1 cup freshly shredded cheddar cheese, 2 teaspoons cornstarch
- Continue stirring until the cheese has fully melted. Season with salt and pepper to taste.
- Enjoy the soup warm.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
Just made this soup today. We loved it! I left the sage out as we are not fond of it. Soup was really good. Husband had 2 bowls full.
I’m so glad you enjoyed it, Linda!
My family absolutely loves this soup!
I added extra cup of chicken broth and just used a bag of mixed vegetables absolutely scrumptious!!
Looks great!
Sure it tastes great, but “if you love traditional shepherd’s pie”, it would be made with lamb. This is a cottage pie soup. Shepherd’s heard sheep, not cows. Not sure why North America call a Cottage pie, a Shepherd’s pie.
Everyone is different!
It’s not about everyone being different, it’s about calling a dish the name of another dish. It’s just incorrect.
Here New England we call it shepherd’s pie and it’s made with ground beef. Never heard of cottage pie in my life. So it is about being different in regards to what a dish is called where you come from🤗
It is a great soup! Family loved it. It really doesn’t matter what it’s called. Our country calls it one thing as does yours. Germany may call it something else. Are your knickers in a twist? (As your country might say) We could say “look outside the box”. Germany another. Comments are about the taste of the soup or if you changed anything in the recipe.
Get another agenda item to argue about that might change the world