Yes you read that title right – I did the darnest thing and took the classic English comfort food and turned it into a soup. And trust me when I say this – You are going to want to be here for this! Shepherd’s Pie Soup is a creamy potato soup with peas, carrots, and beef just as you would expect from a classic shepherd’s pie. The depth of flavor developed in this soup is so so good, you are going to be going back for a second bowl for sure.
As with a traditional shepherd’s pie, you can totally use left over mashed potatoes. For my soup recipe, I essentially made creamy mashed potatoes and then added them to the soup. So if you are menu planning, you could certainly make extra mashed potatoes one night and then make this soup later in the week. To make them extra creamy, I like to use sour cream and heavy cream! You are going to want to save that little trick for all of your mashed potato endeavors.
To get the absolutely creamiest soups, I find that an immersion blender is the best tool. Blenders do work, but they tend to take longer as you can’t see the blending progress as easily as you can with a wand blender. This past Christmas my husband upgraded my wand immersion blender to a commercial grade one that is incredible! It blends to a perfectly creamy consistency and removes all of the grainy pieces that might be left behind. The technique of making this soup is important, as you need to add everything in the order listed to get the creamy base for the meat and veggies.
While not all shepherd’s pie does not typically have cheese, speaking strictly traditionally, what kind of potato soup doesn’t have a little bit of cheese at least? I just used it as a garnish really, but it does give it that little something extra. My daughter also mixed up some cheesy corn bread muffins to go with it.
Now Let’s Get Cookin’!
Shepherd’s Pie Soup
- 1 Immersion Blender
- 8 Russet Potatoes peeled
- ½ cup Sour Cream
- 1 cup Heavy Cream
- 1 cup Butter divided
- ½ Small Yellow Onion diced
- 4 Garlic Cloves minced
- 1 tsp Mustard Powder
- 1 tsp Red Pepper Flakes
- 1 tsp Tarragon
- 1 tsp Parsley
- 1½ qt Beef Broth
- 1 tsp White Pepper
- 16 oz Frozen Peas & Carrots
- 16 oz Frozen Corn
- 1 cup Cheddar Cheese finely shredded
For the Beef
- 1½ lb Ground Beef
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Worcestershire Sauce
- And peeled potatoes to a large pot. Add enough water to cover and boil until tender.
- In a stock pot over medium high heat, add all ingredients for beef. Cook and crumble until no longer pink. Remove beef from pot.
- Add 4 tbsp butter, onion and garlic to same pot and reduce heat to medium. Cook for 3 minutes. Then add broth, tarragon, parsley, red pepper flakes, and mustard seeds. Let come just to boil.
- Drain potatoes in colander. Transfer to bowl and add sour cream, heavy cream and remaining butter. Smash until mostly combined.
- Transfer potatoes to stock pot. Use an immersion blender to blitz until smooth. Add cooked beef, peas, carrot, corn, and white pepper. Stir to combine. Let simmer for 15 minutes.
- Serve with a sprinkle of cheese.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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