beef · one pot · soup

Shepherd’s Pie Soup

I’m still anxiously awaiting soup season.

Sure, I’m making soups right now. But it just doesn’t taste as good unless the temperatures outside hover around the low 50’s.

It looks like Oklahoma is on its way to another 2-3 weeks of above-average temperatures and no rain. What the heck is going on? Where is fall?? It’s almost October!

I’m trying to make the best of it, but it stinks. I want cooler weather, crispy leaves, and sweaters.

I made this soup this weekend. I think I was hoping it would cool down more this week to make it make sense. It never did, but the soup still tastes sensational.

I’m glad I found this recipe. It’s so hearty, delicious, and extremely savory. I typically use ground turkey instead of ground beef, but for this recipe I used beef. Right now it’s cheaper where I live and it honestly tastes a lot better in this soup.

Make sure you take the extra step of pureeing some of the potatoes before adding it to the soup. It makes this soup creamier and thicker.


Shepherd's Pie Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A creamy, hearty soup made with beef, potatoes, peas, carrots and cheese.


  • 1.5 lbs. ground beef
  • 1.5 lbs. potatoes, peeled and cubed
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (10 oz) package frozen peas and carrots
  • 2 TBS. ketchup
  • 2 TBS. Worcestershire sauce
  • 4 cups beef broth
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 2 bay leaves
  • 2 TBS. butter
  • 1/2 cup sour cream
  • 1 cup white cheddar cheese, grated
  • Directions

    1. Place potatoes in a pot of boiling water. Let potatoes boil until slightly-tender, about 8-10 minutes. Drain.
    2. Meanwhile, in another large pot or Dutch oven, cook ground beef until browned. Season with salt, pepper and garlic powder Add onions and garlic and cook until tender, about 5-6 minutes.
    3. Stir in ketchup, Worcestershire sauce, 3 cups of the broth, bay leaves, thyme, paprika, half of the potatoes, peas and carrots. Bring to a boil, then reduce to a simmer and cover and cook for 15-20 minutes.
    4. In a bowl, combine remaining half of potatoes with remaining cup broth, sour cream and butter. Puree with a hand mixer until smooth. Stir potato mixture into the soup.
    5. Stir cheese into the soup and stir until melted. Serve in bowls with additional shredded cheese on top.

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