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Side view of Shepherd's Pie Soup in a white bowl is sitting on a rectangular shaped wooden board. A green and white linen rests to the side as does additional servings of potato swirls and fresh parsley.
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Shepherd's Pie Soup Recipe

Warm up with Shepherd's Pie Soup, a hearty twist on a classic dish featuring ground lamb, potatoes, and vegetables.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 servings
Calories: 294kcal
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground lamb or ground beef
  • 1 onion chopped (about 1 cup)
  • 2 cloves garlic minced
  • 2 small potatoes peeled and diced (about 12 ounces)
  • 7 cups chicken broth or beef broth if using beef
  • 1/2 cup frozen corn
  • 2 cups frozen peas and carrots
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary crushed (or minced fresh)
  • 3 tablespoons tomato paste
  • 1/2 teaspoon salt or to taste
  • cracked black pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons fresh Italian parsley divided, for serving

Potato Swirls

  • 1 pound russet potatoes (about 3 small)
  • 3 tablespoons butter
  • 1/4 cup whole milk or heavy cream
  • 2 egg yolks
  • salt and freshly cracked pepper to taste

Instructions

  • Begin by boiling the russet potatoes for the potato swirls. In a large saucepan, add the chopped potatoes, 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.

Shepherd's Pie Soup

  • Heat oil in a large pot and then brown the onion, ground meat and garlic until the beef or lamb is no longer pink. Drain any fat.
  • Add the chopped potatoes, 6 cups of broth, dried thyme, rosemary, and tomato paste. Bring to a simmer and cook for 10 minutes.
  • Whisk the flour and remaining 1 cup of broth until smooth. Stir it into the simmering soup along with the frozen corn, peas, and carrots. Simmer uncovered for 5 minutes more.

For Potato Swirls

  • Preheat the oven to 425℉ and line a baking sheet with parchment.
  • Mash the potatoes until they are smooth. If you have a ricer, this helps make smooth potatoes, otherwise mash as smoothly as possible.
  • Add 3 tablespoons butter, milk or cream, egg yolks and salt and pepper to the potatoes and mix until smooth.
  • Pipe or spoon small swirls of potatoes onto a parchment-lined baking sheet. Melt 1 tablespoon of butter and gently brush the tops of each potato swirl. Bake for 15 minutes or until light brown.

For Serving

  • Ladle soup into bowls, place a potato swirl(s) on top of the soup, garnish with fresh parsley, and enjoy!

Notes

  1. Ground meat: I'm using ground lamb (because it adds such incredible flavor and is traditional), but lean ground beef also makes a delicious soup as well. So, use your favorite!
  2. Broth: If using ground lamb, choose chicken broth as it doesn't overwhelm the natural lamb flavor; if using ground beef, use beef broth.
  3. Herbs: Fresh herbs are always delicious, but dried works equally well.
  4. Potatoes: I love using a waxy potato (like red potatoes) that holds its shape in the soup. For the potato swirls, use a fluffy potato (like russet potatoes) for the smoothest mashed potatoes.

Nutrition

Serving: 1g | Calories: 294kcal | Carbohydrates: 30g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 1086mg | Potassium: 940mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3726IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 4mg