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.
This Shepherd’s Pie Soup post is sponsored by Stahlbush Island Farms. As always, all opinions remain my own and I am proud to partner with brands I love. Thanks for supporting the growth of MAK.
I think gathering around the table is important during the week. Sometimes it feels like we’re all rushing from work, to the gym, activities, meetings, practice – whatever. It’s important for us to find time to slow down, talk and appreciate a quiet meal at home.
Something that helps is eating at the dinner table at least 3 nights a week. You might read this and be like…”don’t you eat at the table for every meal?”. The answer, unfortunately, is not always.
I feel like every so often we get stuck in a rut of eating at the counter bar or the couch. Things get busy, and sitting down to the table feels like a chore. But, every time we do, we’re both surprised by how easy conversation flows without distraction. It’s good for the soul…and so is this Shepherd’s Pie soup!
My husband loves Shepherd’s pie. It is a great source of protein and vegetables all in one dish. And I’m sure he wishes I would make it more often than I already do. To save time, I did develop this Instant Pot version, but there’s something about mashed potatoes that keeps it out of the easy dinner category for me. That’s where Shepherd’s Pie Soup comes in!
This is one of those meals that feels like a weeknight cheater. I make it, ladle it up, my hubby is crazy excited, and I feel like I’m serving something I slaved over…but I really didn’t. I make it even EASIER on myself by cutting down on veggie chopping time by using the Classic Mixed Vegetables (peas, carrots & corn!) by Stahlbush Island Farms.
I love using pre-chopped veggies in dishes. As a busy mom and business owner, I’m all about the shortcuts when it comes to getting quality veggies fast. All I do is prepare the soup, and then about 5 minutes before serving, I add in the Classic Vegetable Mix by Stahlbush Island Farms. It is cozy, packed with flavor and tastes amazing!
INGREDIENTS & KITCHEN TOOLS
Instead of making a meaty filling and covering everything with whipped potatoes, we’ll add the following ingredients to a rich broth flavored with a little bit of dark beer:
Olive oil
Yellow onion, diced
Diced celery
Diced potatoes
Ground beef or venison*
Garlic cloves, minced
Tomato paste
Dark beer (like a porter, stout, preferable Guinesses)
Apple cider vinegar (only use if using venison)
Unsalted beef broth (or stock)
Worcestershire Sauce
Salt and Black Pepper
Dried sage
Classic Mixed Frozen Vegetables (frozen peas, carrots & corn)
So really, it’s just the star ingredients of Shepherd’s pie, coming together to make something much less labor intesnsive. If you can boil a pot of water and chop some vegetables, you can make this soup! All you have to do is saute everything together, add the liquid, and let it simmer away on the stove.
One tip – don’t add the frozen veggies until you’re just about ready to serve. This helps them stay nice and fresh…no one likes mushy, soggy peas.
Other than that, this soup is just about as foolproof as it gets!
STEP BY STEP
Step 1: Heat the olive oil in a large stock pot or dutch oven over medium-high heat. When hot, add the onion, celery, and potatoes and saute for about 5-7 minutes.
Step 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.
Step 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.
Step 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.
Step 5: When you’re ready to serve, stir in the frozen veggies, remove from the heat, and ladle it up.
HOW TO SERVE
We love enjoying a bowl of this hearty soup as is, but you can easily top with some cheddar cheese if you’re feeling it!
STORING AND REHEATING
This soup stores great! Just package it up in an airtight container, store in the refrigerator and reheat throughout the week. You might need to add a bit more broth becuase the potatoes might absorb some of the liquid, but it’s even better the next day if you ask me!
OTHER COZY SOUP RECIPES
We are mid-soup season (even though I am dreaming of spring) and I have so many cozy soups that you’ll want to add to your menu. My Ham and Bean Soup is loaded with delicious ingredients PLUS I share 3 different methods of cooking it! My Slow Cooker Chicken Tortilla Soup is the perfect way to switch up taco Tuesday. If you want another hearty and delicious soup, you’ve got to try my Venison Vegetable Soup. Everyone needs a cozy, classic Chicken Noodle Soup recipe on their menu too!
If you’re a huge Shepherd’s Pie Fan, don’t forget to check out my Instant Pot Version, AND my Whole30 Venison Shepherd’s Pie with hunks of tender venison.
This post was originally published in March 2020 and updated in February 2024.
PrintShepherd’s Pie Soup
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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- When you’re ready to serve, stir in the frozen veggies, remove from the heat, and ladle it up.
Notes
- 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