Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (or ground lamb for a more traditional version)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and black pepper, to taste
- 3 cups beef broth
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cups diced russet potatoes (1/2‑inch cubes)
Creamy Finish
- 1 cup milk or half‑and‑half
- 1/2 cup shredded cheddar cheese (optional)
Topping (optional)
- Mashed potatoes or potato flakes
- Fresh parsley or chives, chopped
Ingredients and Why They Matter
Olive oil starts the flavor base and helps soften the onions without burning. Onion and garlic are essential aromatics that give the soup a savory backbone and make it smell like classic shepherd’s pie filling.
Ground beef makes this more of a “cottage pie” soup (beef instead of lamb), while ground lamb leans traditional; both work, and you can choose based on availability and preference. Tomato paste adds concentrated tomato flavor and richness, and Worcestershire brings umami, depth, and a subtle tang that mimics the gravy in baked shepherd’s pie.
Dried thyme and optional rosemary add herbal warmth and that familiar “roast dinner” flavor. Salt and black pepper balance everything and should be adjusted at the end to taste. Beef broth is the main liquid and builds a hearty, meaty base that feels like a thinned‑out shepherd’s pie gravy.
Diced russet potatoes add starch and substance; as they cook, they help thicken the soup slightly and stand in for the mashed potato layer. Frozen mixed vegetables (peas, carrots, corn) are convenient and give sweetness, color, and texture, mirroring the veggie mix in many shepherd’s pie fillings.
Milk or half‑and‑half stirred in at the end rounds out the broth, making it creamy without turning it into a heavy chowder. Cheddar cheese is optional but adds richness and a comfort‑food, cheesy finish that fits the style of many modern shepherd’s pie and shepherd’s pie soup recipes. Mashed potatoes or potato flakes on top reinforce the shepherd’s pie identity, and fresh parsley or chives add color and a fresh note.
Step-by-Step Instructions
Sauté Aromatics
I heat the olive oil in a large soup pot or Dutch oven over medium heat. When it’s shimmering, I add the diced onion and cook for 3–4 minutes, stirring occasionally, until it’s softened and translucent. Then I add the minced garlic and cook for about 30 seconds, just until fragrant—long enough to mellow the raw bite, but not so long that it browns.
Brown the Meat
Next, I add the ground beef or lamb to the pot. I cook it, breaking it up with a spoon or spatula, until it’s browned and no pink remains. If there’s a lot of grease in the pot, I carefully spoon off or drain most of it so the soup isn’t oily, leaving just a bit for flavor.
Build Flavor
With the meat cooked, I stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary (if using), and a good pinch of salt and pepper. I let this mixture cook for 1–2 minutes, stirring, to toast the tomato paste slightly and bloom the herbs; this step intensifies the flavor and makes the base taste more like a long‑simmered shepherd’s pie filling.
Simmer the Soup
I pour in the beef broth, scraping the bottom of the pot to release any browned bits. Then I add the diced potatoes and frozen mixed vegetables. I bring the pot up to a gentle boil, then reduce the heat to a steady simmer. I let it cook for about 15–20 minutes, or until the potatoes are fork‑tender and the flavors have melded. If I want the soup slightly thicker, I can gently mash a few potato cubes against the side of the pot and stir them in.
Make It Creamy
Once the potatoes are tender, I stir in the milk or half‑and‑half and, if I’m using it, the shredded cheddar cheese. I keep the heat low at this point and make sure the soup does not boil; boiling dairy can cause it to separate or make the cheese grainy. I stir until the cheese melts smoothly into the broth and the soup looks creamy and unified. I taste and adjust salt and pepper as needed.
Serve with Potato Topping
To serve, I ladle the hot soup into bowls. For the full shepherd’s pie effect, I top each bowl with a spoonful or swirl of mashed potatoes, or sprinkle a spoonful of dry potato flakes over the top and let them soften slightly in the steam. I finish with a sprinkle of fresh parsley or chives for color and a fresh herbal note. Then it’s ready to eat.