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A cozy, creamy bowl of home — all the flavors you love, now in spoonable form.
You know those days when the sky’s a little too gray and your to-do list has more coffee rings than check marks? That’s when I find myself wandering into the kitchen, looking for something that feels like a hug. Not the dainty kind — a full-on, flannel-blanket, “I’ve got you” kind of hug.
That’s exactly what this Shepherd’s Pie Soup is.
The first time I made it, I didn’t really plan on reinventing anything. I had ground beef in the fridge, some carrots that were starting to look judgmental, and potatoes — always potatoes. I just wanted something warm, filling, and easy enough that I didn’t have to babysit it while flipping the laundry and chasing the dog off the couch.
About halfway through, the kitchen started to smell like my grandma’s Sunday supper — beefy, herby, a little buttery. By the time I stirred in the mashed potatoes and cheese, I knew I was onto something. My husband called it “the best accident you’ve ever made.” I’ll take it.
Why This Soup’s Gonna Win You Over
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It’s like Shepherd’s Pie and cozy stew had a baby. And that baby grew up to wear fuzzy socks and never forgets to call home.
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Feeds a crowd or just you for the week. It’s even better the next day — like most great things.
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No fancy ingredients, just real ones. You’ve probably got most of ‘em hanging out in your pantry already.
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Cheese, potatoes, beef — do I even need to keep going?
The Line-Up: Ingredients You’ll Need
(and a few ways to wing it)
1 medium onion – diced up, not too fancy
2 carrots – also diced. Bonus points if you don’t peel them — more flavor.
3 lbs russet potatoes, peeled and diced – two-thirds go into mash, the rest into the soup
1 lb ground beef – turkey works too, or lentils if you’re going meatless
3 garlic cloves, minced – don’t skimp
2 tbsp tomato paste – adds a rich, slow-cooked flavor even if dinner’s on the table in an hour
3 cups beef broth – or whatever broth you’ve got
1 tbsp Worcestershire sauce – she’s the flavor bomb we forget we love
Rosemary, thyme, bay leaves – dried’s just fine
Butter + sour cream – for the mash. I mean…
1 cup heavy cream – just do it
1 cup shredded cheddar – sharp, please
1 cup frozen peas – don’t forget these! They add sweetness and color
Salt + pepper, to taste – taste often, trust your gut
Let’s Make It — No Stress, Just Steps
1. Boil the Potatoes
Get ⅔ of your diced potatoes into a pot, cover with cold salted water, and bring to a boil. Cook ‘til tender — about 15-20 minutes. You’ll mash these later, so no need to baby them.
2. Brown the Beef + Veggies
In a big ol’ soup pot, cook the ground beef with onions and carrots. Medium-high heat, stir it around, let it do its thing. When the beef’s no longer pink and the veggies are soft, you’re golden.
3. Add Garlic & Tomato Paste
Toss in the garlic and tomato paste. Stir it up and let it cook for just a minute or so — until it smells rich and garlicky and kind of magical.
4. Build Your Soup Base
Add the rest of your potatoes, broth, Worcestershire, herbs, and bay leaves. Bring it all to a gentle boil, then lower the heat and let it simmer for about 15 minutes. Those potatoes will get tender and soak up all that flavor.
5. Mash the Boiled Potatoes
Drain those boiled potatoes from earlier, toss in butter and sour cream, and mash away. You want it smooth-ish, but rustic’s okay. This is not a fussy soup.
6. Stir in the Mash
Plop those mashed potatoes into the soup. Stir it well — this is where the soup gets creamy and hearty and just… wow.
7. Finish with Cream, Cheese, and Peas
Pour in the cream, sprinkle in the cheese (a handful at a time — trust me, it melts better), then toss in the peas. Let everything simmer gently for a few more minutes until it’s hot and melty and peas are bright green.
Taste. Adjust salt and pepper. Maybe add a splash more cream or a pinch of thyme if you’re feeling fancy.
Little Ways to Make It Yours
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Add bacon. I mean… do I need to explain?
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Use sweet potatoes in the mash for a twist.
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Toss in spinach at the end for extra greens.
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Make it meatless with lentils and veggie broth — totally hearty, totally doable.
Leftovers? Oh Honey, Yes.
This soup tastes even better the next day — like a lot of comfort food does. Store it in the fridge for up to 4 days, and reheat gently on the stove or in the microwave with a splash of cream or broth to loosen it up.
You can freeze it too — just skip the cheese until reheating. It keeps for a couple months in the freezer. Perfect for when future-you needs a hug in a bowl.
One Last Thing…
If you’re still here — thank you. I mean that. Recipes like this are more than just ingredients. They’re memories, stories, little pieces of our lives stirred together in a pot.
I hope this Shepherd’s Pie Soup brings you the kind of comfort it brings me. I hope it feeds your people, fills your kitchen with warmth, and maybe — just maybe — becomes one of those meals you make again and again without needing the recipe anymore.
If you try it, let me know in the comments. Tell me if your kids loved it, if your partner went back for thirds, or if you ate it straight outta the pot at midnight (no judgment, promise).
Take care of yourself. And keep cooking.
Shepherd's Pie Soup
Ingredients
- 3 lbs Russet potatoes, peeled, diced, and divided
- 1 lb ground beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup cheddar cheese, grated
- 1 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place 2/3 of the diced potatoes in a pot, cover with salted water by 1 inch, bring to a boil, and cook for 15–20 minutes until fork-tender. Drain and mash with butter and sour cream. Set aside.
- In a large pot over medium-high heat, cook ground beef, onion, and carrots until beef is no longer pink and vegetables soften, about 6–8 minutes.
- Add garlic and tomato paste, cooking for 1 minute. Stir in beef broth, remaining diced potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a boil, reduce to a simmer, and cook for 15 minutes until potatoes are tender.
- Stir in mashed potato mixture until soup thickens slightly and is well combined.
- Add heavy cream and grated cheddar cheese in batches, stirring until melted and smooth.
- Stir in frozen peas and cook for 2 minutes until heated through. Discard bay leaves and season to taste.
Notes