Shepherd’s Pie Soup is what I make when you and I want all the cozy layers of classic shepherd’s pie—savory meat, tender veggies, herby gravy, and creamy potatoes—but in a one‑pot, spoonable form. You brown ground beef or lamb with aromatics, simmer it with potatoes, broth, and mixed vegetables, then finish with a splash of milk and cheddar and top each bowl with a dollop of mashed potatoes or potato flakes like a deconstructed “topping.”
Why You’ll Love This Soup
This soup gives you the full shepherd’s pie comfort experience without making separate meat and mash layers or turning on the oven. Everything cooks in one pot in under an hour, and the potatoes go right into the broth instead of baking on top. The flavors stay classic: Worcestershire, tomato paste, thyme, and beef broth make a rich base, while peas, carrots, and corn add sweetness and color. The mashed‑potato or potato‑flake topping is optional but makes each bowl look and taste like a cozy, rustic shepherd’s pie.