Shepherd’s pie soup is a creamy soup of the classic casserole. Potatoes, veggies with ground beef then finished with herbs and fresh parmesan cheese.

Recipe Highlights

All the flavors of shepherd’s pie without the baking needed and perfect for colder months.
Easily interchange the ground beef for ground turkey or chicken.

Ingredients needed

Yukon gold potatoes
Ground beef
Onion
Garlic
Frozen mixed veggies
All-purpose flour
Butter
Chicken broth
Worcestershire sauce
Parsley
Parmesan cheese

Storage

Due to the dairy in the recipe, I do not recommend freezing it. But, if store in a container in the fridge, the soup should easily keep for 3 days.

Recipes to try next

Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!

Shepherd’s Pie Soup

Shepherd's pie soup is a creamy soup of the classic casserole. Potatoes, veggies with ground beef then finished with parsley and fresh parmesan cheese.

No ratings yet

Print Recipe Pin Recipe

Cook Time 40

Total Time 40

Course Soup

Cuisine American

Servings serving

Calories 385 kcal

Equipment

potato masher or something similar

Ingredients

2 pound Yukon gold potatoes (peeled)
1 pound lean ground beef
1 medium yellow onion (diced)
4 garlic cloves (minced)
3 tablespoon butter
1/4 cup flour
2 cup chicken broth
2 cup milk
1 teaspoon Worcestershire sauce
1.5 cup frozen mixed vegetables
1/2 cup parsley (chopped)
parmesan cheese grated to liking
salt & pepper to taste

Instructions

To start, peel and chop up the potatoes and place them in a pot of bowling water. Now, boil them until fork tender. Remove them from the water then use a potato masher to mash them down until somewhat smooth. Set to the side.
In a large pot, brown the ground beef. Remove the browned ground beef then add in the onions and garlic. If the pan looks dry, add a little oil. Cook until they are soft and browning. When they are done, lower the pan to medium low heat and add in the butter.
Once the butter has melted, toss in the flour and cook the flour with the other ingredients for about 2 minutes. Next, add in the broth and milk while whisking. Then, add in the Worcestershire sauce, mixed veggies, browned ground beef, parsley and the mashed potatoes from earlier.
Stir everything together until the potatoes have mixed in with the milk and broth. Lower the heat then cover the pot and allow the soup to cook for 15-20 minutes. Come back occasionally and give it a stir. After the time is up, add salt and pepper to taste then serve with freshly grated parmesan cheese on top.

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Shepherd’s Pie Soup

Tried this recipe?Leave a rating and comment, thank you