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Shepherd's Pie Soup

Shepherd's Pie Soup

Enjoy the rich flavors of a shepherd's pie ion a creamy potato soup with beef and veggies.
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Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Soup
Cuisine American, English
Servings 6


  • 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
  • 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

  • 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.
Keyword carrots, corn, creamy soup, ground beef, peas, potato, potato soup, soup
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