A traditional comfort food favorite is transformed into a tasty, savory soup called “Shepherd’s Pie Soup,” which is as much fun to make as it is to eat!
On a chilly day, a bowl of substantial soup simply warms your body from the inside out, making it the ideal dinner or lunch!( Shepherd’s Pie Soup)
Lean ground beef or lamb, vegetables, and seasonings are cooked in a delectable beef stock in this shepherd’s pie soup.
To give you a slurpable version of this beloved family recipe, we top this soup with buttery and crispy potato puffs after it has bubbled and thickened.
How is shepherd’s pie prepared?
Lamb, peas, carrots, and corn are typically layered in traditional shepherd’s pies and cooked in sauce.
Although it is known as Cottage Pie if you use beef instead of lamb, we always referred to it as Shepherd’s Pie because we always used ground beef.
Shepherd’s pie in the form of a casserole features a thick meaty layer on top, which is then covered with creamy mashed potatoes and baked till bubbling and brown.
Some recipes make Shepherd’s Pie with cream of mushroom soup, which isn’t traditional, but I think the flavor is richer (and more traditional) when using a wonderful beef stock!
Easy Shepherd’s Pie Soup
Food: Shepherd’s Pie Soup (Source: Spend with Pennies)Nothing beats a steaming cup of soup at the dinner table with the family while the weather is still chilly and the evenings are getting darker earlier.
Lean proteins, a ton of vegetables, and a perfect simmer make soups a complete meal in a bowl. No exemption applies to this shepherd’s pie soup.
This rich soup, which borrows elements from a Classic Shepherd’s Pie, is filling, nutritious, and full of taste. We add some buttery baked potato puffs to finish it all off!
What ingredients are in shepherd pie soup?
The mashed potatoes, meat, and vegetables are stacked on top of one another in a traditional shepherd’s pie dish.
This straightforward soup, which was inspired by a casserole, is simmered with the same flavors that you know and love in your beloved Shepherd’s pie.
Lean ground beef, onions, and garlic are cooked in a pot to begin this soup. To give our favorite beef stock the rich, gravy-like flavor we adore so much, I season it.
You should use high-quality stock because it forms the foundation of this soup, which is made using beef stock. I chose Kitchen Basics® Original Beef Stock in this dish because I adore the deep, meaty flavor and how authentic it tastes.
The other vegetables are frozen to make this even easier (I always use frozen vegetables in my own Shepherd’s Pie).
Potatoes that have been roasted till golden on top of shepherd’s pie add flavor and a creamy texture. Make the little potato puffs in this recipe (which was inspired by my Duchess Potatoes recipe) and bake them until they are golden brown.
When the soup has been ladled into the bowl, it is advisable to add the potatoes. Egg yolks can be added to pre-made or store-bought mashed potatoes if you don’t want to prepare them from scratch.
What is a good accompaniment to shepherd’s pie soup?
The beef, carrots, and potatoes in this Shepherd’s soup make it a satisfying dinner in and of itself. We enjoy serving it with a straightforward side salad and homemade buttermilk biscuits to mop up any leftover broth.
There’s no doubt that making them all into a soup is simpler and still wonderful!
Can Pie Soup Be Freeze?
This is my favorite thing to pack for lunches, plus I can freeze it for later. This soup is simple to freeze!
Skip the potato puffs if you plan to freeze them because they don’t freeze well. They can be made on the day of serving and then added on top!
This soup was so incredibly delicious that neither my children nor I could get enough of it! A fun idea to mix up your dinner routine is to make a traditional casserole, like this Shepherd’s Pie, into soup.
Turkey Pot Pie soup is another delicious combination. The ideal cool-weather lunch includes buns, a fresh salad, and other fixings.
Shepherd’s Pie Soup
A filling beef soup that contains all the ingredients in our popular Shepherd’s Pie. Each bowl has golden, fluffy potato puffs on top.
| ten minutes to prepare
20 minutes for cooking thirty minutes in total portions: 8 portions |
Ingredients
soup
- 1 tablespoon olive oil
- 1 pound lean ground beef or lamb
- 3 cloves garlic minced
- 1 large onion diced
- 2 small potatoes about 12 ounces, peeled & diced
- 7 cups Kitchen Basics® Original Beef Stock dividend
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ teaspoon each salt & pepper or to taste
- ¼ cup flour
- 2 cups frozen peas and carrots mixture
- 1 cup canned or frozen corn
potato puffs
- 1 ½ pounds potatoes about 3 small
- 4 tablespoons butter divided
- ¼ cup heavy cream
- 2 egg yolks
- salt & pepper to taste
Instructions
soup
Food: Shepherd’s Pie Soup (Source: Spend with Pennies)- Garlic, onion, and ground beef are cooked in olive oil in a big saucepan until no pink is visible. Remove any fat.
- Seasonings, tomato paste, bay leaf, 6 cups Kitchen Basics® Original Beef Stock, and potatoes are added. 10 minutes of uncovered simmering.
- Add the remaining 1 cup of stock to the flour. Add the remaining vegetables as well.
- Continue to simmer uncovered for 5 more minutes.
potato sticks
- Cook potatoes until they are soft, drain, and then let them cool and dry for a while.
- Potatoes can be riced or mashed until very smooth. Mix in the 3 tablespoons of butter, the cream, the egg yolks, and the seasonings.
- On a baking sheet lined with paper, pipe or scoop the mixture into little puffs.
- Each potato puff is lightly brushed with melted 1 tablespoon butter.
- Bake for 15 minutes at 425°F, or until golden.
assembly
- Place potato puffs on top of the soup after ladling it into bowls.
- With fresh parsley as a garnish
Nutrition information
Calories: 380 | Carbohydrates: 30g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 723mg | Potassium: 1171mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3785IU | Vitamin C: 20.6mg | Calcium: 84mg | Iron: 5.7mg