If you love Shepherd’s Pie but never have the time (or patience) for all the layers, this Easy Shepherd’s Pie Soup is your dream shortcut. It packs all the savory meat, tender veggies, and comforting flavors of the classic — but in one pot and with a fraction of the effort. Lamb or beef both work beautifully, so use whatever’s in your fridge and dinner practically makes itself.
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With this easy soup recipe you will find everything your love about a traditional shepherd's pie, taking the same ingredients and transforming them into soup form.
If you're craving comfort food but are short on time this easy recipe is for you. Only 20 minutes actual hands on prep time, then simmer gently on the stove for 40 minutes. A delicious bowl of hearty soup ready in no time.
Jump to:
- Why You'll Love This Shepherds Pie Soup
- Shepherd's Pie Soup Ingredients
- How to Make Shepherds Pie Soup - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat?
- How to Freeze?
- Pin This Easy Shepherd's Pie Soup with Beef or Lamb Recipe For Later
- What Do You Think?!
- More Easy Soup Recipe Ideas
- Printable Recipe
- Easy Shepherd's Pie Soup Recipe
- Reader Comments & Ratings
Why You'll Love This Shepherds Pie Soup
- This recipe is great for meal prepping, make a double batch of soup and freeze half for a quick and easy family meal another day.
- This soup is naturally gluten free, the diced potatoes mean there is no need for flour or other thickeners.
- Heat up the leftover soup and pour in a thermos for a quick and easy lunch on the go.
- Looking for other hearty meat based soups, try these recipes:
Shepherd's Pie Soup Ingredients
Find the full list and quantities in the recipe card below.
Beef/Lamb - you can make this recipe using either ground beef or ground lamb, whichever you prefer.
Potatoes - you can use any variety of potato in this recipe, russet or Yukon gold would be great options (maris piper or king Edward potatoes if you are in the UK).
Vegetables - alongside the potatoes I added onion, carrot and celery to form the base of the soup, adding frozen peas towards the end of the cook.
Aromatics - I flavored the soup with garlic and thyme, adding Worcestershire sauce for acidity and a savory depth.
Stock - I've used beef stock (beef broth) but you could also use chicken stock (chicken broth).
How to Make Shepherds Pie Soup - Step-By-Step
Find the full printable recipe card below.
Brown ground beef or lamb in olive oil, seasoning generously with salt and pepper. Break up the meat as it cooks - around 5 to 7 minutes. Drain any excess fat if needed.
Add the finely chopped onion and diced carrots and celery. Cook for around 5 minutes until softened then stir in the minced garlic and season again.
Sprinkle the flour over the meat mixture. Add the tomato paste, Worcestershire sauce and thyme then cook for another minute. Add the diced potatoes and pour in the beef stock.
Bring the soup to a boil over a high heat, then reduce the heat and allow it to simmer for 20 minutes, until the potatoes are tender and the soup is starting to thicken. Stir in the peas and season again with salt and pepper.
Top with cheddar cheese and serve.
Serving Suggestion
You can rroil the cheese topping under a medium heat for 2 to 3 minutes to make it toasty and even more pie like! Make sure to watch it carefully to avoid it burning.
Alternatively let the cheese melt slightly before serving with a sprinkle of chopped fresh chives.
Frequently Asked Questions
Can I use mashed potatoes?
I have used diced raw potato and allowed it to cook in the soup. However, some recipes use mashed potatoes which result in a creamy broth. This is a great way of using up leftover mash, just stir it in towards the end of the cook to heat through.
Variations & Substitutions
Swap the fresh diced potatoes for leftover mashed potatoes.
For a lower carb version swap the diced potatoes for some chopped up cauliflower.
Add other diced vegetables to the soup, try parsnip, swede, green beans, sweet potato, butternut squash, a handful of spinach or kale.
I add tomato paste for a rich tomato flavor, but you could also use fresh tomatoes in this recipe.
You can add in other fresh herbs like parsley, bay leaves, oregano or rosemary to the soup.
Tips & Tricks
Taste the soup at the end and check for seasoning, adding more salt and black pepper if needed.
Soup is a great make ahead dish and tastes even better the next day. Cook the soup in advance, cool, then place in an airtight container and store for up to 3-4 days in fridge.
If the soup is too thick add a splash of beef broth to thin it out.
How To Serve
You can serve this soup as it is, or with a sprinkle of grated cheese and some freshly chopped chives. As this is a hearty and filling bowl of soup, I suggest keeping any sides simple. Some crusty bread or toast to mop up the soup.
How To Reheat?
Store leftover soup in an airtight container in the refrigerator and use within 3-4 days. To re-heat, place the soup in a saucepan and place over medium heat to warm until piping hot.
How to Freeze?
Once cooked and cooled, place the soup into an airtight container and store in the freezer for up to 3 months. Defrost the soup in the refrigerator before heating up to piping hot.
Pin This Easy Shepherd's Pie Soup with Beef or Lamb Recipe For Later
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More Easy Soup Recipe Ideas
Printable Recipe
Easy Shepherd's Pie Soup Recipe
Ingredients
- 1 tbsp Olive Oil
- 1 lb Ground Beef or Lamb
- 1 Onion - finely chopped
- 2 Carrots - diced
- 2 ribs Celery - diced
- 2 cloves Garlic - minced
- 1 tbsp All-Purpose Flour (Plain Flour) - gluten free if needed
- 1 tbsp Tomato Paste
- 1 tsp Worcestershire Sauce
- 1 tsp Thyme
- 3 cups Beef Stock
- 2 cups Potatoes - diced
- 1 cup Frozen Peas
- Sea Salt and Black Pepper - to taste
- ½ cup Shredded/Grated Cheese
- Fresh chives - optional, to serve
Instructions
- Heat the oil in a large soup pot over medium heat.
- Add the ground beef or lamb to the pot and season generously with salt and pepper. Break up the meat as it cooks - around 5 to 7 minutes until it's browned.
- Drain any excess fat if needed.
- Add the finely chopped onion and diced carrots and celery. Cook for around 5 minutes until softened.
- Stir in the minced garlic and season again.
- Sprinkle the flour over the meat mixture. Add the tomato paste, Worcestershire sauce and thyme. Cook for another minute.
- Add the diced potatoes and pour in the beef stock.
- Bring the soup to a boil over a high heat, then reduce the heat and allow it to simmer for 20 minutes, until the potatoes are tender and the soup is starting to thicken.
- Stir in the peas and season again with salt and pepper.
- Top with cheddar cheese and serve.
- Optional - if you want to you can light the broiler to medium heat and brown the cheese topping for 2-3 minutes, watching carefully so it doesn’t burn.Alternatively let the cheese melt slightly before serving with a sprinkle of chopped chives (also optional).
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