Shepherd's Pie Soup

5 from 10 votes

This easy shepherd's pie soup recipe is inspired by the comforting flavors of the namesake dish! It has ground beef, vegetables, and potatoes simmered in a rich broth.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: Shepherd's Pie Soup

Servings:

Author: Natasha Bull

Ingredients

1 pound lean ground beef or lamb
2 tablespoons butter
1 medium onion chopped
4 cloves garlic minced
1/2 teaspoon Italian seasoning
2 tablespoons tomato paste
4 cups chicken or beef broth
1/2 tablespoon Worcestershire sauce
1 cup heavy/whipping cream
2 medium-to-large Russet potatoes peeled & diced
1/2 tablespoon cornstarch
2 cups frozen mixed vegetables see note
Seasoning salt & pepper to taste, see note

Instructions

Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along (about 8-10 minutes).
Once the beef has browned, take it out of the pot and transfer it to a paper towel lined plate. Discard most of the fat from the pot.
Add the butter and onions to the pot, and sauté for 5 minutes.
Add in the garlic, Italian seasoning, and tomato paste, and cook for about a minute, stirring nearly constantly.
Add in the chicken broth, Worcestershire sauce, cream, potatoes, and cooked beef. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.
I like to take my potato masher and mash the potatoes a little bit right in the pot, but if you want to leave the potatoes as-is, that's fine too.
In a small bowl, mix the cornstarch with 1 tablespoon of cold water. Add the cornstarch slurry to the soup, along with the frozen mixed vegetables, and give it a good stir.
Increase the heat to high to get it going again, then reduce the heat and simmer for another 10-15 minutes or until the veggies are tender, the broth has thickened up a bit, and the potatoes have a fall-apart texture. Stir occasionally so nothing sticks to the bottom of the pot.
Give the soup a taste and season with seasoning salt & pepper as needed (I am generous with both!).

Notes

Frozen mixed vegetables are par-cooked, so they will become tender faster than using fresh.
I love using Lawry's seasoning salt in this soup! You can definitely use your preferred brand/type of salt, however.
I do not recommend subbing the cream for milk or half-and-half as the high heat may curdle the soup.

Nutrition