All the flavors of Shepherd’s Pie are in the form of soup with mashed potatoes, resulting in a thick and creamy broth!

Shepherd’s Pie is a kind of hearty meat pie served under a filling of mashed potatoes, and not in a pie crust. I enjoy a nice hearty and tasty soup in cold weather and this soup, inspired by Shepherd’s Pie, is awesome! The main ingredients of the cake, including ground beef, onions, carrots and peas, form the basis of the soup, and the flavors of the cake sauce: Garlic, tomato paste, Worcestershire Sauce, rosemary and thyme are contained in the soup broth. The potato component of the cake, the mashed potato filling, is included in this soup in two ways, as mashed potatoes mixed in broth and as a potato cube. Mashed potatoes mixed in the broth make the broth so beautiful and thick and creamy! I like to season the mashed potatoes in Shepherd’s Pie with butter, sour cream and aged white cheddar cheese and they all go well in soup! Is this Shepherd’s Pie soup the most perfect cold-weather comfort food?

All the flavors of Shepherd’s Pie are in the form of soup with mashed potatoes, resulting in a thick and creamy broth!


  • 1 1/2 pounds potatoes, peeled and diced
  • 1 Pound minced meat (or lamb)
  • 1 cup Diced onion
  • 1 cup diced carrots
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 4 cups chicken (or beef) broth
  • 1 1/2 pounds potatoes, peeled and diced
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Rosemary
  • 1 teaspoon thyme
  • 2 bay leaves
  • 2 Tablespoons Butter
  • 1/3 cup sour cream
  • 1 cup shredded white cheddar cheese (optional)
  • 1 cup frozen peas
  • salt and pepper to taste


Put the potatoes in a saucepan, cover with water, bring to a boil and cook until tender for about 15-20 minutes.

Meanwhile, cook the beef, onions and carrots in a large saucepan over medium heat, break the beef during cooking until the beef is cooked through and drain the excess fat.

Add garlic and tomato paste to the beef and cook for about a Minute until fragrant.

Add half of the broth, the remaining potatoes, Worcestershire Sauce, rosemary, thyme and bay leaves to the beef, bring to a boil, reduce heat and simmer for about 15-20 minutes until the potatoes are tender.

Meanwhile, when the potatoes from Step 1 are cooked, drain and puree with the sour cream and butter and the rest of the broth before mixing them into the soup.

When the potato cubes in the soup are soft, add the Cheddar and let it melt in the soup for about 2 minutes.

Add peas and heat, about 2 minutes.

Season with salt and pepper and enjoy!

Note: There are 3 pounds of potatoes in total, half is used to make the mashed potatoes and half is used for the diced potatoes.

  • Option: Add 1 cup diced celery with onions and carrots.
  • Option: Add 1 cup of corn with the peas.

Nutritional Information: calories 504, fat 30 g (saturated 13 g, Trans 1 g), Cholesterol 94 mg, Sodium 529 mg, Carbohydrates 55 g (Fiber 7 g, sugar 8 g), Protein 28 g

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