Shepherd’s Pie Soup

This Shepherd’s Pie Soup is an easy, hearty twist on classic Shepherd’s Pie. It uses similar ingredients like potatoes, ground lamb or ground beef, and vegetables—and, of course, we aren’t skipping the potato swirls on top!

Be sure to try my Irish potato soup or lemon chicken orzo soup, too!

Shepherd’s Pie Soup Ingredients

This Shepherd’s Pie Soup uses ground lamb or lean ground beef, vegetables, and classic seasoning, all simmered in a fragrant broth. Once thickened, it’s topped with swirls of mashed potatoes.

Here’s what you need:

For the soup:

• Ground meat: I’m using ground lamb (because it adds such incredible flavor) but lean ground beef also makes a delicious soup too. So, use your favorite!
• Aromatics: Chopped onion, minced garlic and tomato paste
• Herbs: I love to use fresh herbs when available, but dried herbs work equally well. You will need a combination of thyme and rosemary.
• Vegetables: For the potatoes, I love using red potatoes because they hold their shape in the soup. You will also use frozen corn and frozen peas and carrots.
• Broth: If using ground lamb, choose chicken broth as it doesn’t overwhelm the natural lamb flavor, if using ground beef, use beef broth.
• All-purpose flour for thickening
• Optional: fresh Italian parsley for serving

For the mashed potato swirls

• Russet potatoes (they make the smoothest mashed potatoes)
• Whole milk or heavy cream
• Egg yolks for stability
• Butter, salt, and pepper

Tip: If you want to buy prepared mashed potatoes, simply mix in egg yolks and proceed with the recipe.

How do you make easy Shepherd’s Pie Soup?

I mentioned that soup is easy to make. That is one of the reasons I love this 30-minute recipe, aside from the fact that it is exceptionally delicious!

The use of frozen vegetables, which require zero prep, makes this soup very easy. And that’s a reason we can all cheer!

Here’s how to make this simple soup:

Step 1: Boil the russet potatoes

Add peeled and chopped potatoes to a large saucepan, cover with water, and simmer until tender. Drain and let them cool and dry for several minutes. While the potatoes are cooking, proceed with the soup.

Step 2: Brown the meat and onion

Heat oil in a large pot. Brown the onion, ground meat, and garlic until the beef or lamb is no longer pink. Drain any fat.

Step 3: Cook the soup

Add potatoes, 6 cups of broth, dried thyme, rosemary, and tomato paste to the pot. Bring to a simmer and cook for 10 minutes. Then, whisk 1 cup of broth (or water) until smooth. Add it to the soup along with the frozen veggies and simmer uncovered for 5 minutes more.

How to Make Potato Swirls

Much like Dutchess Potatoes, these potato swirls are made using tender cooked potatoes mashed until creamy with butter, milk (or cream), and egg yolks. Then, they are piped (or spooned) onto a parchment sheet pan and baked for 15 minutes.

1. Preheat the oven to 425℉ and line a baking sheet with parchment.
2. Mash the potatoes until very smooth
3. Stir in butter, milk, and egg yolks. Season with salt and pepper.
4. Pipe (I used a piping bag fitted with a star tip) or spoon dollops onto the baking sheet. Brush lightly with melted butter.
5. Bake for 15 minutes.