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Shepherd’s Pie Soup with Mashed Potatoes

ByStacie Vaughan Updated November 3, 2026

Shepherd’s Pie Soup has the beef, veggies, and mashed potatoes of the classic, just served in a bowl with a spoon. The potatoes melt right into the broth and make it creamy.

Bowl of shepherd’s pie soup with a spoonful of mashed potatoes and chopped parsley on top, with bowls of peas and mashed potatoes behind it.

I made it for Veldon, who is a big fan of shepherd’s pie. He loved it and went back for seconds. It has the same flavors as the real thing, just in soup form.

Traditionally, it’s made with lamb, so technically this is a cottage pie. But growing up, my mom and grandma always made it with ground beef, so that’s what I use. Ground lamb isn’t easy to find here, and some stores in our rural community don’t carry it.

I always make too many potatoes, so this is how I use up the extra. Fresh mashed potatoes work too.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Lean ground beef: Lean beef leaves very little fat to drain.
Sweet onion
Carrots
Celery
Garlic
Tomato paste: Stir it in with the seasonings so it blends into the broth instead of clumping.
Worcestershire sauce: Don’t skip it. It’s what gives the beef its savory kick.
Dried thyme and rosemary: Crumble them between your fingers as you add them to wake up the flavor.
Beef broth: Taste before adding more salt, since broth is already salty.
Frozen peas: Add them frozen. No need to thaw.
Mashed potatoes: Leftovers work great, and fresh works too.
Milk
Butter
Fresh parsley: Sprinkle it on at the end for color. Optional.
Salt and pepper

Overhead view of labeled ingredients for shepherd’s pie soup, including ground beef, frozen peas, beef broth, vegetables, herbs, and mashed potatoes.

How to Make Shepherd’s Pie Soup

Step One: Cook ground beef in a large pot over medium heat until browned. Drain excess fat if needed.
Step Two: Add onion, carrots, and celery. Cook for 5-6 minutes, until softened. Stir in garlic and cook for 30 seconds.
Step Three: Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper

Two-step collage for shepherd’s pie soup: tomato paste and dried herbs added to browned beef and diced vegetables in a pot, then everything stirred together.

Step Four: Pour in beef broth and bring to a gentle simmer. Cook uncovered for 15 minutes.
Step Five: Stir in the peas and heat through for about 5 minutes. Taste and season with salt and pepper.
Step Six: Warm mashed potatoes with milk and butter until smooth.
Step Seven: Ladle soup into bowls and top with a spoonful of mashed potatoes.

Two-step collage for shepherd’s pie soup: beef broth simmering with vegetables and herbs in a pot, then frozen peas added on top.

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What I Learned Making This Recipe

Cut the veggies the same size. Cut the carrots and celery small, so they cook completely.
Peas can go in frozen. They thaw and cook right in the soup, so add them at the end.
Warm the potatoes before topping. Cold leftover mashed potatoes spoon on stiff and cool the bowl down. Warming them with the milk and butter makes them smooth.
Simmer uncovered. It lets the broth reduce a little so the flavor concentrates.
The potatoes melt right in. Even as a topping, they melt into the soup. It gets creamier, and the broth turns cloudy.
It’s a beef broth soup, not a gravy. The broth stays brothy. As the potatoes melt in, it turns cloudy and creamier, but it won’t thicken like gravy.

Ladle lifting shepherd’s pie soup with ground beef, peas, carrots, celery, and onion out of a pot.

Variations and Substitutions

Add frozen corn or green beans. Stir them in with the peas.
Use ground lamb or ground turkey. Ground lamb gives you the traditional version. Ground turkey works as a substitute for beef.
Top with shredded cheddar. Sprinkle it over the mashed potatoes.
Use instant mashed potatoes. Handy when you don’t have leftovers.

Overhead view of shepherd’s pie soup with a mound of mashed potatoes melting into the broth, with bowls of peas and mashed potatoes above it.

Storage Instructions

Refrigerator: Store the soup for up to 3 days, without the mashed potato topping.
Freezer: Freeze it for up to 3 months, also without the topping.
Reheating: Warm the soup in a pot over medium-low heat, stirring occasionally, until hot. Or heat it in a microwave-safe bowl, stirring halfway through. Thaw frozen soup in the fridge overnight first. Warm fresh mashed potatoes with a splash of milk and butter, then spoon them on top.

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