|

Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe

ByMadison
Jump to Recipe· 4.4 from 30 reviews

If you’re craving all the cozy warmth and rich flavors of a classic comfort dish but want something a little quicker and easier, this Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe is a total game-changer. Think creamy mashed potatoes, savory ground beef, and tender veggies all blended into a soup that’s like a hug in a bowl. Trust me, once you make this, it might just replace your usual shepherd’s pie — no forks needed, just a spoon and a satisfied smile.

🧡

Why This Recipe Works

  • Comfort in a Bowl: It perfectly captures all the flavors of traditional shepherd’s pie but in a warm, easy-to-eat soup form.
  • Creamy & Hearty Texture: The mashed potatoes blend smoothly with broth and half and half, making it satisfyingly rich without being heavy.
  • Versatile Ingredients: Using simple kitchen staples like ground beef, potatoes, and frozen veggies means it’s easy to customize and convenient to pull together.
  • Flavor Layers: Seasonings like Worcestershire sauce, mustard powder, and sage add subtle depth that keeps each spoonful interesting.
Shepherd's Pie Soup without Fork, Shepherd's Pie Soup with Ground Beef, Comforting Shepherd's Pie Soup, Easy Shepherd's Pie Soup Recipe, Creamy Ground Beef and Potato Soup - The image shows a creamy soup filled with small chunks of ground meat, bright green peas, small orange carrot pieces, and yellow corn kernels. The soup is light yellow, smooth, and rich in texture. A wooden spoon is dipped into the soup, holding a mix of the ingredients. The background is a white marbled surface and the soup is contained in a white bowl. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe feels like a comforting classic because every ingredient has its role—from creamy potatoes to savory beef and those familiar herbs and spices. Shopping tip: grab fresh russet potatoes and block cheddar cheese for the best texture and melt.

Shepherd's Pie Soup without Fork, Shepherd's Pie Soup with Ground Beef, Comforting Shepherd's Pie Soup, Easy Shepherd's Pie Soup Recipe, Creamy Ground Beef and Potato Soup - Flat lay of four whole russet potatoes with rough brown skins, a small white ceramic bowl of coarse salt, a small white ceramic bowl of creamy sour cream, one whole yellow onion with golden skin, three whole cloves of garlic with papery white skins, a small white ceramic bowl holding three tablespoons of yellow salted butter, a small white ceramic bowl of pale beige flour, a small white ceramic bowl filled with amber chicken broth, a small white ceramic bowl of off-white half and half cream, a small white ceramic bowl of dark brown Worcestershire sauce, a small white ceramic bowl of mixed green Italian herbs, a small white ceramic bowl of fine light yellow mustard powder, a small white ceramic bowl of light tan ground sage, a block of bright orange sharp cheddar cheese with pebbled texture, and a small white ceramic bowl of mixed frozen vegetables in green, orange, and white shades—all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Russet Potatoes: They break down beautifully when boiled, creating fluffy, creamy mashed potato base.
  • Ground Beef (85% lean): Holds onto flavor without too much fat, making the soup rich but not greasy.
  • Yellow Onion: Provides a gentle sweetness when softened, balancing the savory notes.
  • Garlic: Adds that classic aromatic hit that makes dishes smell irresistible.
  • Salted Butter: Helps cook the aromatics and lends a luscious premium mouthfeel.
  • Flour: Works as a thickener to create that velvety soup texture.
  • Chicken Broth: The flavorful liquid foundation of the soup—homemade or low sodium store-bought works great.
  • Half and Half: Adds creamy richness without being as heavy as cream.
  • Worcestershire Sauce: Gives an umami kick and subtle tang, boosting the meaty flavors.
  • Italian Seasoning, Mustard Powder & Ground Sage: Key herbs and spices that layer in complexity and warmth.
  • Shredded Cheddar Cheese: Melts into the soup for cheesy goodness – shredding from a block is essential.
  • Mixed Frozen Vegetables: Convenient and colorful, they add texture and nutrients without extra prep.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe is how easy it is to make it your own. Whether you want it extra cheesy, packed with veggies, or dialed in with some heat, just tweak it to what feels good to you!

  • More Veggies: I sometimes toss in mushrooms or swap frozen veggies for fresh peas and carrots, especially in spring for that fresh pop.
  • Cheese Variations: Sharp cheddar is my go-to, but you’re welcome to experiment with smoked gouda or Monterey Jack for a different twist.
  • Spicing it Up: Add a pinch of cayenne or a dash of hot sauce if you want your soup to have a little kick.
  • Dairy-Free Swap: Use coconut milk instead of half and half and a vegan cheese to keep it creamy but dairy-free.

Step-by-Step: How I Make Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe

Step 1: Get Your Ingredients Ready and Cozy

Start by shredding the cheddar cheese from a block—this small step makes a big difference since pre-shredded cheese contains additives that prevent it from melting smoothly. Then measure out your sour cream and half and half, leaving them to warm up to room temperature; this helps everything blend nicely later on.

Step 2: Cook the Ground Beef Just Right

Heat a large pot over medium-high and crumble in your ground beef. Cook until fully browned — this usually takes about 7-8 minutes. Don’t rush; you want that nice caramelization which adds flavor. Drain off the excess grease, then transfer the beef out of the pot and set it aside. Leaving bits stuck on the bottom? Perfect! We’ll scrape them up next for extra flavor.

Step 3: Boil and Mash Those Potatoes

While the beef cooks, peel and chop the russet potatoes into thirds so they cook evenly and faster. Cover them with cold water plus about an inch above and add salt. Bring to a gentle boil and simmer for 10-15 minutes until a fork slides in easily. Drain, then gently mash with sour cream and one tablespoon of butter until creamy but still a bit rustic. Set this aside—you’ll be blending it into the soup later!

Step 4: Build the Soup Base with Flavor

In the same pot you used for the beef, melt 2 tablespoons of butter over medium heat. Add diced onions and cook them low and slow until softened and translucent—about 5 minutes. Toss in the minced garlic for the last minute to avoid burning. Now sprinkle in the flour and stir constantly for a full minute; this cookout removes that raw flavor and thickens the broth.

Step 5: Bring It All Together

Gradually pour in the chicken broth in splashes, whisking and stirring as you go to keep everything smooth. Use a spatula to scrape off any browned bits from the bottom—this is your flavor jackpot. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage for depth. Slowly add the half and half and bring the pot to a gentle boil, then reduce to a simmer.

Step 6: Creamify and Fill it Out

Stir the mashed potatoes into the broth, making sure they’re well incorporated. Now here’s a handy trick: if you have an immersion blender, use it right in the pot to blend everything until luxuriously creamy. No immersion blender? No worries — carefully transfer in batches to a blender and pulse smooth. Then return the soup to the pot.

Step 7: Final Flavors and Melted Cheese Magic

Return the cooked beef to the pot and stir in the frozen veggies. Let everything warm through for about 5 minutes. Remove the pot from heat, then slowly sprinkle the shredded cheddar cheese in small batches, stirring gently to help it melt smoothly. Make sure the soup isn’t too hot here or the cheese can seize up instead of melting silky. It’ll thicken beautifully as it cools. Season with salt and pepper to taste, and you’re good to go!

💡

Pro Tips for Making Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe

  • Choose the Right Cheese: Always shred your own cheese from a block for the creamiest melt—bagged shredded cheese includes additives that stop it from melting smoothly.
  • Don’t Skip the Browning: Browning the ground beef well adds a deep, rich flavor that really makes this soup feel hearty and special.
  • Use an Immersion Blender: If you’re making this often, this tool saves so much time and mess when blending soups — highly recommend!
  • Patience on Cheese Melting: Adding cheese off the heat or on very low heat helps it melt creamy instead of clumping or becoming grainy.

How to Serve Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe

Shepherd's Pie Soup without Fork, Shepherd's Pie Soup with Ground Beef, Comforting Shepherd's Pie Soup, Easy Shepherd's Pie Soup Recipe, Creamy Ground Beef and Potato Soup - A white bowl filled with a creamy, thick soup made of soft beige broth as the base layer, dotted with small pieces of cooked ground meat in light brown. Mixed through the soup are small vibrant green peas, bright orange carrot cubes, and light yellow corn kernels, adding colorful spots throughout. On the edge of the bowl rest two round yellow crackers with a slightly textured surface. A shiny silver spoon is partially dipped into the soup, reflecting some light. The bowl sits on a white marbled surface, creating a clean and simple setting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish my shepherd’s pie soup with a sprinkle of fresh chopped parsley or chives to brighten it up visually and add a fresh punch. A dollop of sour cream or a swirl of extra sharp cheddar on top is a real treat, especially if you’re serving guests and want that extra flourish.

Side Dishes

This soup stands beautifully on its own, but I love pairing it with a thick slice of crusty bread or classic garlic toast for dipping. A simple green salad on the side adds a crisp contrast that cuts through the richness nicely.

Creative Ways to Present

For a cozy dinner party, serve individual shepherd’s pie soups in small cast-iron skillets or rustic ceramic bowls and top each with a little extra cheddar and fresh herbs. It gives off that warm, homemade vibe that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover shepherd’s pie soup in airtight containers in the fridge for up to 4 days. It keeps its creamy texture really well, though the soup does thicken in the fridge, so just add a splash of broth or milk when reheating to loosen it up.

Freezing

I’ve frozen this soup successfully—just cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. It’s best thawed overnight in the fridge before reheating to keep the texture smooth and cheesy flavors intact.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. If it has thickened too much, stir in a bit of broth, half and half, or milk to bring back that luscious creaminess. Avoid high heat, which can cause the cheese to separate.

FAQs

  1. Can I make Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe vegetarian?

    Absolutely! Swap the ground beef for plant-based ground meat or use hearty mushrooms like cremini or portobello to replicate the texture and flavor. Use vegetable broth instead of chicken broth, and you’ll still get a rich, satisfying soup.

  2. What if I don’t have half and half? Can I use milk or cream instead?

    You can substitute with whole milk plus a bit of butter for richness or use heavy cream for an even richer soup. Just adjust amounts to keep the creaminess balanced and avoid overpowering the other flavors.

  3. How thick should the soup be?

    The soup should be creamy and thick enough to coat the back of a spoon but still comfortably spoonable. If it’s too thick after resting, thin with a splash of broth or milk until you hit the texture you like.

  4. Can I prepare this soup ahead of time for a crowd?

    Definitely! Prepare the whole soup up to the cheese step, then chill or freeze. When ready to serve, reheat gently and add the cheese at the end so it melts perfectly fresh. This is a great make-ahead comfort meal.

Final Thoughts

This Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe holds a special place in my rotation because it’s that perfect blend of cozy and convenient. It’s like the shepherd’s pie you love, but so much easier to enjoy on a busy weeknight or when you need something warm and satisfying in a snap. I hope you give it a try, maybe even tweak it your way, and find it as comforting and downright delicious as I do—let me know how it turns out!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shepherd’s Pie Soup with Ground Beef and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 30 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Shepherd’s Pie Soup is a comforting, creamy soup that captures all the flavors of the classic shepherd’s pie in a warm and hearty bowl. Made with ground beef, creamy mashed potatoes, mixed vegetables, and shredded cheddar cheese, this soup is both filling and delicious, perfect for a cozy meal any day of the week.

Ingredients

Units Scale

Mashed Potatoes

  • 4 large russet potatoes, equal to 2 lbs.
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 tablespoon salted butter

Soup Base

  • 3 tablespoons salted butter, divided
  • 1 lb. ground beef, 85% lean
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 4 cups chicken broth
  • 2 cups half and half
  • 3/4 teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • 1 1/2 cups mixed frozen vegetables
  • Salt and pepper, to taste
  • 2 cups shredded cheddar cheese

Instructions

  1. Prep Work: Shred the cheddar cheese from a block, measure the sour cream and half and half, and let them sit out at room temperature to soften.
  2. Cook the Beef: In a large stock pot over medium-high heat, cook and crumble the ground beef until fully cooked. Drain any excess grease and remove the beef from the pot; set aside.
  3. Boil & Mash Potatoes: Peel the potatoes and cut into thirds. Place in the same stock pot or a separate pot and cover with 1 inch of water plus the salt. Boil gently for 15 minutes or until the potatoes are very fork tender. Drain the potatoes, then gently mash them. Stir in the sour cream and 1 tablespoon of butter, then set aside.
  4. Prepare the Broth: Melt 2 tablespoons of butter in the stock pot over medium heat. Add the diced onions and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
  5. Make Roux and Add Broth: Whisk in the flour and cook, stirring continuously with a silicone spatula, for 1 full minute to remove the raw flour taste. Slowly add the chicken broth in splashes while stirring to combine and to loosen any beef remnants stuck to the pot’s bottom for added flavor.
  6. Season and Add Dairy: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Gradually add the half and half, bring the mixture to a boil, then reduce to a simmer.
  7. Add Potatoes and Blend: Stir the mashed potatoes into the broth until fully combined. Use an immersion blender to blend the soup until creamy, or carefully transfer it in batches to a blender and puree.
  8. Re-add Beef and Vegetables: Return the cooked ground beef and mixed frozen vegetables to the pot, heating through for about 5 minutes.
  9. Add Cheese and Final Seasoning: Remove the pot from heat. Gradually sprinkle shredded cheddar cheese into the soup, stirring gently to combine until melted and smooth. Make sure the soup base is not too hot to ensure creamy melting of the cheese. Adjust seasoning with salt and pepper to taste.
  10. Serve: Serve the soup hot, enjoying the rich and comforting flavors of shepherd’s pie in a bowl.

Notes

  • Use freshly shredded cheese for the best melting results; pre-shredded cheese contains additives that prevent smooth melting.
  • Heluva Good Orange Sharp Cheddar is recommended for its excellent melting and flavor.
  • An immersion blender is highly convenient for blending soups directly in the pot without transferring hot liquids.
  • A 3.5 quart Dutch oven or large stock pot works perfectly for making this soup.
  • Weighing potatoes with a kitchen scale ensures recipe accuracy.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 680 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 75 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star