What is Shepherd’s Pie Soup Recipe?

Shepherd’s Pie Soup Recipe is a cozy twist on the classic shepherd’s pie. Instead of layering meat, vegetables, and mashed potatoes in a casserole, everything simmers together in a single pot to create a hearty, creamy soup.

Can I make Shepherd’s Pie Soup Recipe ahead of time?

Yes! Shepherd’s Pie Soup Recipe reheats beautifully. Store it in the fridge for up to 3 days or freeze in airtight containers for up to 3 months. The flavors actually deepen as it rests.

What type of meat works best in Shepherd’s Pie Soup Recipe?

Ground beef or lamb are the traditional choices, but you can also use ground turkey or chicken for a lighter version. Each protein adds a slightly different flavor while still keeping the soup hearty.

How can I thicken Shepherd’s Pie Soup Recipe?

Flour and potatoes naturally thicken the broth. For extra creaminess, you can stir in a little cornstarch slurry or add more mashed potatoes.

Is Shepherd’s Pie Soup Recipe gluten-free?

It can be! Simply skip the flour and use cornstarch as a thickener, and make sure your broth is certified gluten-free. Everything else in the soup is naturally gluten-friendly.

Shepherd’s Pie Soup Recipe – 10 Delicious Reasons You’ll Love This Meal

Description

Warm, hearty Shepherd’s Pie Soup with beef, vegetables, and creamy potatoes. Perfect for cozy dinners.

Ingredients

1 pound ground beef (or lamb)
2 large potatoes, peeled and diced
2 medium carrots, diced
1 onion, chopped
1 cup frozen peas
1 cup frozen corn
4 cups beef or vegetable broth
2 tbsp flour
1/2 cup heavy cream
3 garlic cloves, minced
Salt and pepper to taste
Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a pot and brown the ground beef, about 6–8 minutes. Remove excess grease.
Add onions and carrots, cooking until softened, 5 minutes. Stir in garlic.
Sprinkle flour, stir, and cook 1–2 minutes to thicken base.
Pour in broth gradually, stir, and bring to simmer. Add potatoes, peas, and corn. Cook 20–25 minutes until potatoes are tender.
Stir in cream, season with salt and pepper, and simmer 5 minutes.
Serve hot, garnished with parsley and crusty bread.

Notes

Make-ahead friendly: Refrigerate up to 3 days or freeze up to 3 months.
Swap beef with lamb, turkey, or chicken for variations.