Shepherd’s Pie Soup
This Shepherd’s Pie Soup has all the flavor of a classic shepherd’s pie but it’s way quicker to make, and it’s much more slurpable too.
I’m addicted to soup. And more than that, I’m addicted to coming up with soup recipes based on my favorite classic dishes. Remember these:
- Lasagna Soup
- Fettuccine Alfredo Soup
- Chicken Enchilada Soup
- Spinach and Artichoke Dip Soup
- Corned Beef and Cabbage Soup
- Chinese Beef and Broccoli Soup
- Pizza Soup
- Indian Curry Soup (think Aloo Gobi)
- Cauliflower Mac ‘n’ Cheese Soup
- Bacon Cheeseburger Soup
I think I have a problem! lol. When my sister site, The Cookful, decided to do a whole big series on Shepherd’s Pie, I just had to come up with a Shepherd’s Pie Soup to share here.
Before the soup recipe, let me tell you about that Shepherd’s Pie series because it’s pretty cool. We covered how to make the perfect mashed potatoes for the topping (these are freaking great mashed potato tips!), how to grind your own meat (to use better quality meats and save money), how to make the basic meat and gravy mixture for shepherd’s pie, and then a whole bunch of amazing recipes including a Basic Beef Shepherd’s Pie, a Lamb Shepherd’s Pie with Rosemary and Lemon Mashed Potatoes, Vegetarian Shepherd’s Pie, Breakfast Shepherd’s Pie and, my favorite, Shepherd’s Pie Stuffed Potatoes. You’ve gotta check it out.
Now about today’s soup recipe. This is basically a riff on a basic potato soup recipe but because of the ingredients added to it, it tastes just like shepherd’s pie. What I love about this soup is that it has that classic flavor but it’s ready in a fraction of the time that it takes to make a real shepherd’s pie. It’s perfect for those days when you want some rich meaty starchy comfort food but don’t have the time to put the whole thing together.
To make this recipe, what you do is cook up some lean ground beef with some onions, carrots and garlic. Then you add in some flour, cubed potatoes and water. Heat it up to a simmer and cook until the potatoes are tender. I go in with a potato masher a bit at this point to break up some, but not all, of the potatoes. Finally, toss in some defrosted frozen corn and peas, heat through and eat. Easy, right? And soooo good.
Shepherd's Pie Soup
- 1 Tbsp. olive oil
- 3 medium carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 and 1/4 lbs. lean ground beef
- 2 tsp. salt, divided
- 3 Tbsp. all-purpose flour
- 6 cups cold water
- 5 medium baking potatoes, in small cubes
- 1 cup frozen corn, defrosted
- 1 cup frozen peas, defrosted
- Heat the oil in a Dutch oven or large pot over medium heat. Add the carrots and onion. Stir and cook for 3 minutes. Add the garlic. Stir. Add the ground beef and 1 teaspoon of the salt. Stir to combine and to break up the beef. Cook, stirring occasionally, until beef is cooked through, 5-6 minutes. Stir in the flour mixing well to combine. Drizzle in 1/4 cup of the water and stir. Repeat several times, stirring after each addition and then add the rest of the water all at once.
- Add the potatoes to the pot along with the remaining teaspoon of salt. Stir and partially cover pot. Heat over high heat until boiling. Reduce heat to a simmer and cook until potatoes are fork tender, 7-8 minutes.
- Use a potato masher to gently mash some of the potatoes in the pot. There should be mashed potato spread out through the broth while also having chunks of potato remaining. Stir in the corn and peas. Taste and season with additional salt and pepper if desired.