What’s in Shepherd’s Pie Soup

This soup tastes just as delicious and comforting as a traditional Shepherd’s Pie. And soups are always easy to throw together!

Meat: I used 80/20 ground beef, but any kind works. Try ground chicken, turkey, or lamb if you like. Carrots: Instead of fresh carrots, substitute a frozen carrot, corn, and pea mix. If using the frozen vegetable mix, add 1 ½ cups of it in step 7 when you would add the other frozen vegetables. Broth: Chicken broth is the base of the soup. Vegetable broth would also be delicious. Potatoes: Instead of baby red potatoes, use your favorite or whatever you have on hand – Yukon gold, russet, and fingerling potatoes are all wonderful options. Sage: Ground sage is an easy way to add herby flavor to the soup. Instead of ground sage, use ½ teaspoon of freshly minced sage. Cheese: Be sure to use freshly shredded cheddar cheese. It melts more smoothly into the soup than pre-shredded cheese. Cornstarch: Thickens the broth to create a rich and creamy soup. Half and Half: This adds a creamy texture to the soup.

Can I make this soup vegetarian?

Yes, you can definitely make a meatless version of this shepherd’s pie soup if you prefer. Simply omit the ground beef, or use plant-based meat crumbles. You can also replace the chicken broth with vegetable broth.

How to Store and Reheat

Store leftover soup in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing, because this soup contains potatoes and cream, which will get grainy when frozen. Reheat gently on the stove, stirring in more half and half if you like.

What to Serve with Shepherd’s Pie Soup

I always add some hearty, crusty slices of bread to go with this soup! You could also serve it with cheddar bay biscuits, skillet bread, or rosemary focaccia. If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

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