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shepherd's pie soup in a terra-cotta bowl on a blue plate with a striped napkin

Shepherd’s Pie Soup

  • Author: Miss AK


Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.


  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 cup diced celery 
  • about 4 cups (or 3 medium potatoes) diced potatoes 
  • 1 lb. ground beef or venison*
  • 3 garlic cloves, minced 
  • 2 Tbsp. tomato paste
  • 1/2 cup dark beer (like a porter, stout, preferable Guinesses) 
  • * 1 Tbsp. apple cider vinegar (only use if using venison)
  • 4 cups unalted beef stock (or broth)
  • about 10 dashes Worchestershire 
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. ground, dried sage
  • 1 (10 oz.) package Classic Mixed Vegetables (frozen peas, carrots & corn)


  1. Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, celery, and potatoes and saute for about 5-7 minutes. 
  2. Then, add the ground meat and allow it to brown, about 8 minutes. Then, add the garlic and tomato paste and saute for 2 additional minutes to allow the flavors to release. 
  3. Then, add the beer and apple cider vinegar, if using. Allow these to cook down for about 3 minutes, and then add the beef stock, Worchestershire, salt, pepper, and sage. 
  4. Bring everything to a boil, then turn the heat down to low. Let the soup simmer, partially covered for about 30 minutes, but up to a few hours. You want to potatoes to be soft. 
  5. When you’re ready to serve, stir in the frozen veggies, remove from the heat, and ladle it up. 


  • If you’re using venison, also add 1 tablespoon of apple cider viengar when you add the beer. 
  • If you don’t want to use beer, sub for more beef stock

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