This shepherd's pie soup is a deliciously creamy twist on the classic comfort food. Loaded with well-seasoned beef and tender potatoes, it has all the flavors you love in a classic pie but in bowl form.

If you love cozy soups, try my Steak and Potato Soup or Creamy Reuben Soup next!

Photo of a black bowl of soup with potatoes, peas and ground beef

We love shepherd's pie in our home, but there are nights when all we want are the comforting flavors without the extra work.

This is how this shepherd's pie soup was born and it was an amazing surprise from the first time I made it.

It's an excellent recipe to try if you like creamy and extra cozy soups that are also rich and bold at the same time.

There are many recipes out there that blend mashed potatoes right into the broth to mimic shepherd's pie exactly, but I personally like to feel little bits of potatoes in the soup, so I cut them into very small chunks and leave them like that.

Why you'll love this shepherd's pie soup

You get all the shepherd's pie flavors without making any mashed potatoes or turning on your oven.
It's a one-pot recipe that's ready in just about 45 minutes.
It freezes and reheats well, which means you can make a big batch and reheat it for lunches.

Close up photo of a bowl of Shepherd’s Pie Soup

What you'll need

Ground beef - I prefer 85/15 because it browns best. You can always drain the extra fat after the browning step.

Butter - This is to soften the vegetables, and it will also become the base of the gravy with the flour you'll add next.

Onion, carrot and celery - This is what gives extra savory depth to your soup.

Garlic - Feel free to add as much as you like.

Italian seasoning - If you don't have a jar ready, you can use a mix of dried oregano, basil, thyme and rosemary.

Tomato paste - I like to cook it for at least a minute to get a richer broth.

Worcestershire sauce - Don't skip this because it's what will give you the classic shepherd's pie note.

Flour - All-purpose flour to thicken the broth into a gravy-like soup.

Potatoes - Both Yukon Gold or Russet are perfect for this soup. Simply cut them small so they cook quickly and become soft at the edges.

Beef stock - You can use low sodium if you like to have better control over the saltiness of the soup.

Frozen peas - You can add them straight from frozen and only cook them for two or three minutes, so they remain bright green.

Heavy cream - We don't use much here, just enough to make the soup a bit creamy.

Pro tip

Brown the beef alone, then take it out and return it to the pot with the potatoes. This will enhance the flavor as opposed to crowding the beef with the vegetables.

How to make shepherd's pie soup

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Cook the ground beef in a large pot over medium-high heat for 6 to 8 minutes, until well browned with some crispy bits. Transfer it to a plate and drain off all but a spoonful of the fat.

Lower the heat to medium and melt the butter, then cook the onion, carrot and celery with a pinch of salt for 6 to 7 minutes until softened.

Add the garlic for a minute, then stir in the Italian seasoning, tomato paste and Worcestershire sauce and cook for another minute.

pouring Worcestershire sauce to Shepherd's Pie Soup

Stir in the flour for a minute to cook out the raw taste.

adding ground beef and potatoes to the cooking pot

Add the potatoes, return the beef and its juices to the pot and pour in the stock. Bring to a boil, then simmer partly covered for 15 to 20 minutes until the potatoes are tender.

Stir in the frozen peas and heavy cream and simmer for 3 to 5 minutes until the peas are hot. Season with salt and black pepper and serve immediately.

Substitutions and variations

Traditional shepherd's pie is made with ground lamb, so you can use that instead of beef.
To make the soup lighter, use half-and-half or whole milk instead of cream.
To make a crockpot shepherd's pie soup, brown and build the base of the soup on the stovetop, then cook it in the crockpot on low for six to seven hours and add the peas and cream right at the end.

Helpful tips

Cut the potatoes small, so they cook quickly.
When adding the beef stock, do it slowly, so the flour doesn't form any lumps.
If you still want a mash-style finish, you can lightly press a couple of potato cubes against the side of the pot.

What to serve with shepherd's pie soup

Try it with my Easy Cheesy Cornbread.
Or serve the soup with your favorite crusty bread or Irish soda bread.
And for a lighter meal, go for a simple green salad.

Leftovers and storage

Any leftovers will keep well for up to four days in an airtight container in the fridge.
The soup will thicken slightly as it sits, so you may need to add some more stock when reheating. To reheat, use the microwave in short bursts or reheat on the stove over medium heat.
You can freeze shepherd's pie soup for up to three months, but keep in mind the potatoes will soften a bit and the cream may separate slightly.

More recipes you'll love

If you've tried this shepherd's pie soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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