I remember those hectic weeknights when the last thing I wanted was to fuss over dinner. That’s when I fell for shepherd’s pie soup—a bowl of comfort that’s cozy, hearty, and doesn’t require hours in the kitchen. Over time, I perfected this one-pot meal into three delicious versions. Which version are you most excited to try? Let me know in the comments!
Table of Contents
Shepherds Pie Soup
Ingredients
Equipment
Method
- Shred the cheese, measure sour cream and half and half, and let them sit at room temperature.
- Cook and crumble the ground smoked beef bacon until done, then drain and set aside.
- Peel and boil potatoes until tender, then mash with sour cream and butter.
- Melt butter, sauté onions and garlic, then whisk in flour and cook for 1 minute.
- Add chicken broth, Worcestershire sauce, and seasonings, then slowly stir in half and half.
- Blend the potatoes into the broth, then add the cooked beef and frozen vegetables.
- Remove from heat, stir in cheese until melted, and season with salt and pepper.
Notes
Why You’ll Love This Hearty Shepherd’s Pie Soup
- It’s the ultimate comfort food, offering warmth and satisfaction in every spoonful.
- This recipe is a complete one-pot meal, packing protein, veggies, and creamy potatoes together.
- Surprisingly quick to make, perfect for busy weeknights when time is short but flavor matters.
- Extremely versatile—you can choose from creamy, brothy, or a puff-topped version to suit your mood.
Which Version is Right for You? A Quick Comparison
| Version | Texture | Topping Style | Best For… |
|---|---|---|---|
| Creamy & Blended | Smooth and rich | No topping | Those craving a velvety, comforting soup |
| Brothy with Diced Potatoes | Chunky and clear | No topping | Fans of a lighter, broth-forward dish |
| Classic with Potato Puffs | Thick with a golden top | Mashed potato puffs | When you want the full shepherd’s pie experience |
Ingredient Spotlight: The Secrets to Rich Flavor
The Best Potatoes
Russet potatoes are perfect for the creamy and mashed version because they become fluffy and smooth when cooked. Yukon Golds hold their shape well, making them ideal for diced potatoes in a brothy base.
Building a Rich, Savory Broth
Deglazing the pan by adding broth and scraping up browned bits releases deep beefy flavors that boost the soup’s umami. Worcestershire sauce adds tangy richness, and if you choose to add tomato paste, it intensifies the savory depth.
The Meat
This recipe uses ground smoked beef bacon for a smoky twist, but traditional ground beef or lamb works beautifully if you want a classic taste. Each option adds its own layer of flavor.
Ingredients You’ll Need
Here’s what you’ll need to make this hearty shepherd’s pie soup exactly as I do:
- 4 large russet potatoes (equal to 2 lbs.)
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 lb. Ground smoked beef bacon (85% lean)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 3 tablespoons salted butter (divided)
- ¼ 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
- 2 cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables
- Salt/Pepper (to taste)
How to Make Shepherd’s Pie Soup (The Creamy Version)
- Prep Work: Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
- Cook the Beef: Cook and crumble the ground smoked beef bacon over medium-high heat until cooked through. Drain grease. Remove the ground smoked beef bacon from the pot and set aside.
- Boil & Mashed Potatoes: While the meat cooks, peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash. Add the sour cream and 1 tablespoon of the butter. Set aside.
- Prepare the broth: Melt 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
- Add the chicken broth in splashes, stirring continuously. Use a silicone spatula to loosen any beef remnants from the bottom of the pot, this will add flavor.
- Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
- Stir in the potatoes until well-combined into the broth. If possible, use an immersion blender to blend until creamy. You can also transfer it to a blender in batches.
- Add the ground smoked beef bacon and frozen vegetables and allow them to heat through, about 5 minutes.
- Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
- Taste, season with salt/pepper if desired and serve!
Tips for the Perfect Shepherd’s Pie Soup
- Don’t Skip Deglazing: It releases flavorful bits stuck to the pan, intensifying your broth’s richness.
- Cook the Flour: Stirring it for a full minute prevents a raw flour taste in your soup.
- Use Room Temperature Dairy: Sour cream and half and half blend more smoothly, avoiding grainy texture.
- Drain the Grease: This keeps the soup from becoming oily and heavy.
- Consider an immersion blender for an effortless creamy texture—this makes blending right in the pot a breeze.
Variations and Substitutions
Brothy Version with Diced Potatoes
Swap russet potatoes for Yukon Golds, dice them small, and simmer in the broth without mashing or blending. This creates a lighter soup with distinct chunks of tender potato.
Puff-Topped Version
Save some mashed potatoes, pipe them onto oven-safe bowls filled with soup, and broil until golden and slightly crispy. For an easy shortcut, try topping with tater tots and broiling until crisp for a fun twist.
Slow Cooker & Instant Pot Instructions
Slow Cooker Method
Brown the ground smoked beef bacon first, then transfer to your slow cooker. Add all ingredients except cheese, simmering on low for 6-8 hours or high for 3-4 hours. Stir in cheese just before serving for creamy goodness.
Instant Pot Method
Use the sauté function to cook the beef and onions. Add remaining ingredients, seal the lid and pressure cook on high for 10 minutes. Quick-release pressure, then stir in cheese off the heat.
What to Serve with Shepherd’s Pie Soup
Pair your soup with crusty sourdough bread for dipping, a simple green salad drizzled with vinaigrette, or garlic bread to soak up every last bit of creamy goodness.
Storage, Freezing, and Reheating Instructions
- Storing: Keep leftover soup refrigerated in an airtight container for 3-4 days.
- Freezing: Avoid freezing the creamy version because dairy and potatoes can separate. The brothy version freezes well.
- Reheating: Warm gently on the stovetop, stirring occasionally to maintain creaminess and texture.
Frequently Asked Questions
What’s the difference between Shepherd’s Pie and Cottage Pie?
Shepherd’s Pie traditionally uses ground lamb, while Cottage Pie uses ground beef. Since this recipe uses ground beef, it’s technically a “Cottage Pie Soup.”
Can I use leftover mashed potatoes for this recipe?
Absolutely! Skip boiling the potatoes and simply stir your pre-made mashed potatoes into the broth before blending for a quick shortcut.
How can I make a dairy-free shepherd’s pie soup?
| Original Ingredient | Dairy-Free Swap |
|---|---|
| Butter | Vegan butter |
| Half and half | Full-fat canned coconut milk or cashew cream |
| Sour cream | Dairy-free sour cream |
| Cheese | Dairy-free cheddar shreds |
Can I use ground turkey or chicken?
Yes! Ground turkey or chicken works well as a lighter option. Add extra seasoning or a bouillon cube to enhance flavor since these meats are milder than beef.
Conclusion
This shepherd’s pie soup is truly amazing and versatile—perfect for cozy nights or anytime you need a comforting, simple meal. I can’t wait to hear which version you made! Please leave a comment and a recipe rating below to let me know how it turned out, or tag me on social media with a picture of your bowl. Your feedback helps other home cooks find their next favorite meal!
