Shepherd's Pie Soup

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Shepherd’s pie soup turns the classic comfort food into a hearty, creamy soup loaded with seasoned beef, tender vegetables, and potatoes.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Soup

Cuisine: English, Irish American

Keyword: cottage pie soup, shepherds pie, shepherds pie soup recipe

Servings: servings

To a large heavy-bottomed pot over medium heat, add 1 pound lean ground beef. Cook and crumble the beef until no longer pink.
To the same pot with the beef, add 3 tablespoons butter, 1 medium diced onion, and 4 cloves minced garlic. Cook for 2-3 minutes, until the onions soften and begin to turn translucent. Sprinkle over ¼ cup all-purpose flour and stir continuously for one minute to cook out the raw flour taste.
Add 1 tablespoon tomato paste, 1 teaspoon Italian seasoning, and 1 tablespoon Worcestershire sauce. Stir until everything is combined. Slowly whisk in 4 cups beef broth, and add 2 cups diced potatoes. Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender.
Once the potatoes are tender, stir in 2 cups half and half, 2 cups mixed frozen vegetables, and 2 cups shredded cheddar cheese; let simmer for 5 minutes until the vegetables are cooked and the cheese is melted. Season with salt and pepper to taste and garnish with fresh parsley.

Storing and Reheating Leftovers

In the Refrigerator: Store in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until heated through. Add a splash of milk or broth if the soup is too thick.
In the Freezer: Let cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

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