All the flavours of shepherd’s pie … in soup form. This shepherd’s pie soup is especially quick and easy if you start with left-over mashed potatoes!

shepherd's pie soup in white bowl

This shepherd’s pie soup has all the flavours of shepherd’s pie and, if you happen to have some left-over mashed potatoes around, it’s a quick and easy soup, as well!

Of course, even if you don’t have left-over mashed potatoes, it’s super easy to cook up some potatoes to mash as the soup simmers. Either way, you’ll have this soup on the table in less than an hour, with most of that being boiling and simmering time.

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Ingredients and substitutions

Extra Lean Ground Beef – extra lean beef will keep the fat down in this soup. Lean ground beef would also work, though a little fattier.

Mashed Potatoes – if you happen to have leftover mashed potatoes, you are ahead of the game. If not, it is easy to boil up some potatoes and mash them up for this soup.

Peas – you can use fresh or frozen peas here.

Carrots – fresh carrots are best, but frozen carrots will work here, as well.

Recipe tip!

Be sure to taste and adjust the seasoning as necessary, especially the salt and pepper. Like traditional Shepherd’s Pie, the flavours rely on a good seasoning, so be generous.

shepherd's pie soup in white bowl

Making ahead, storing and freezing

This soup can be made ahead and reheated. Store leftovers in the refrigerator for up to 3 days.

The soup will also freeze well for up to 3 months.

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Shepherd's pie soup in bowl with spoon

Get the Recipe: Shepherd’s Pie Soup

All the flavours of Shepherd's Pie in soup form. This is a great dinner soup, that's especially quick and easy if you start with left-over mashed potatoes.
5 stars from 4 ratings
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

For the soup:

  • 1 lb extra lean ground beef
  • 1 Tablespoon olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced or sliced
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 4 cups beef broth
  • 1 cup green peas, fresh or frozen
  • Salt and freshly-ground pepper
  • Left-over mashed potatoes, or make some fresh by boiling some potatoes while the soup simmers, mashing and seasoning with butter, hot milk and salt and pepper
  • Paprika, for garnish

Instructions
 

  • In a large pot or Dutch oven over medium heat, cook the ground beef until browned and cooked through. Remove to a bowl and discard any fat from the pan.
  • In the same pan, heat 1 Tbsp. olive oil over medium heat. Add the onions and cook until softened. stirring regularly. Add the garlic and cook, stirring, for 30 seconds or so. Add the carrots and cook, stirring regularly, for a couple of minutes. Add the tomato paste, Dijon and Worcestershire sauce and stir to combine and cook for a minute. Add the beef broth. Stir the pot well with a wooden spoon to loosen the brown bits. Add the cooked ground beef back to the pot and bring the soup to a boil over medium-high heat. Reduce heat to medium-low, partially cover the pot and simmer for 15-20 minutes, or until the carrots are almost cooked through. Add the frozen green peas and cook 5 minutes longer.
  • Taste your soup and add salt and freshly ground pepper as needed.
  • To serve, spoon soup in to a shallow soup bowl. Using a large ice cream scoop or a large spoon, place some mashed potatoes in the center of the soup. Sprinkle with a little paprika and serve.
Cuisine: American, Canadian
Course: Soup
Author: Jennifer Maloney
Serving: 1serving, Calories: 273kcal, Carbohydrates: 14g, Protein: 30g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 1149mg, Potassium: 901mg, Fiber: 3g, Sugar: 6g, Vitamin A: 8040IU, Vitamin C: 21.5mg, Calcium: 64mg, Iron: 4.3mg
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