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–+ servings
Benjamin

Vegan Shepherd’s Pie Soup Delight

Transform a beloved classic into a comforting bowl of goodness with this Shepherd’s Pie Soup. Loaded with tender potatoes, savory ground beef or lamb, vibrant vegetables, and rich, herb-infused broth, this soup captures the essence of shepherd’s pie in every spoonful. Perfect for chilly evenings or cozy family dinners, this one-pot wonder is sure to become a new favorite!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: British-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds potatoes peeled and diced (divided)
  • 1 pound ground beef or lamb
  • 1 cup onion diced
  • 1 cup carrots diced
  • 2 cloves garlic chopped
  • 2 tablespoons tomato paste
  • 4 cups chicken broth or beef broth, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 bay leaves
  • 2 tablespoons butter
  • ⅓ cup sour cream
  • 1 cup aged white cheddar cheese shredded (optional)
  • 1 cup frozen peas
  • Salt and pepper to taste

Method
 

Boil the Potatoes:
  1. Place half the diced potatoes in a pot and cover them with water.
  2. Bring to a boil and cook until tender, about 15–20 minutes.
  3. Drain and set aside for the creamy soup base.
Cook the Meat and Vegetables:
  1. In a large saucepan, cook the ground beef (or lamb) with onions and carrots over medium-high heat.
  2. Break up the meat as it cooks, and continue until browned and the vegetables are tender. Drain any excess grease.
Add Garlic and Tomato Paste:
  1. Stir in the chopped garlic and tomato paste, cooking for about 1 minute until fragrant.
Add Broth, Potatoes, and Herbs:
  1. Pour in half of the broth and add the remaining diced potatoes.
  2. Stir in Worcestershire sauce, rosemary, thyme, and bay leaves.
  3. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
Prepare the Creamy Base:
  1. Puree the boiled potatoes from Step 1 with the butter, sour cream, and remaining broth.
  2. Stir this creamy mixture into the soup to thicken and enhance the flavor.
Add Cheese and Peas:
  1. Stir in shredded cheddar cheese (if using) until melted.
  2. Add the frozen peas and cook for an additional 2 minutes.
Season and Serve:
  1. Remove bay leaves and adjust seasoning with salt and pepper to taste.
  2. Ladle the soup into bowls and serve warm.

Notes

  • Customize the Protein: Swap ground beef with ground turkey, chicken, or plant-based meat alternatives.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Dairy-Free Option: Use non-dairy butter, sour cream, and cheese alternatives for a dairy-free version.

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