Name: Shepherd’s Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British-Inspired
Ingredients: 1 tablespoon olive oil; 1 pound ground beef or ground lamb; 1 small onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 4 cups beef broth; 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup frozen peas; 2 cups mashed potatoes (prepared in advance); 1/2 cup whole milk or cream (to thin potatoes for topping); Chopped parsley for garnish (optional)

Description

Shepherd’s Pie Soup is a comforting and hearty British-inspired dish that combines the savory flavors of ground beef or lamb with vegetables in a rich beef broth, topped with creamy mashed potatoes. This easy stovetop recipe brings the classic shepherd’s pie into a warm, spoonable soup form, perfect for cozy dinners.

Ingredients

Scale

Meat and Vegetables

1 tablespoon olive oil
1 pound ground beef or ground lamb
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced

Flavorings

2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cups beef broth
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional Ingredients

1 cup frozen peas
2 cups mashed potatoes (prepared in advance)
1/2 cup whole milk or cream (to thin potatoes for topping)
Chopped parsley for garnish (optional)

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Instructions

Brown the Meat: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef or lamb and cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if necessary.
Cook Vegetables: Add diced onion, carrots, and celery to the pot and cook for 5–7 minutes until softened.
Add Flavorings: Stir in minced garlic, tomato paste, and Worcestershire sauce, cooking for an additional 1–2 minutes to combine flavors.
Simmer Soup: Pour in beef broth and add thyme, salt, and black pepper. Bring to a simmer and cook for 10–15 minutes until vegetables are tender.
Finish with Peas: Stir in frozen peas and cook for 2–3 more minutes until heated through.
Prepare Mashed Potato Topping: While soup simmers, warm mashed potatoes with whole milk or cream until smooth and slightly pourable.
Serve: Ladle soup into bowls and spoon or swirl mashed potatoes over the top. Garnish with chopped parsley if desired.

Notes

This recipe works well with leftover mashed potatoes, making it a great way to use leftovers.
For a thicker soup, stir in 1 tablespoon cornstarch mixed with water during the simmering step.
Use either ground beef or ground lamb based on your preference for flavor variation.
Adding Worcestershire sauce adds depth to the broth, but it can be omitted for a milder taste.