Shepherd's Pie Soup

We all love a cozy Shepherd's Pie but have you ever had Shepherd's Pie Soup? It has all the classic flavors of Shepherd's Pie in a warm, cozy bowl of soup. Hearty, full of veggies, lots of protein and a deliciously, fluffy scoop of mashed potatoes on top! You may want to double this one so you have lots of leftovers for lunches and freezing. The whole family is going to love gathering around for this hug in a bowl of Shepherd's Pie Soup! Here is the best Whipped Mashed Potato recipe for this soup. If you love soups like we do you might also love this Healthy Zuppa Toscana or this tasty Mulligatawny Soup.

Why You'll Love This Recipe

Loaded with protein and veggies: Having a whopping 37 grams of protein per bowl and so many veggies like peas, carrots, onions, celery, tomato and potatoes. It is a power house of vitamins, minerals and fiber. This Shepherd's Pie Soup has it all!

Quick and easy: This recipe is super easy and ready in less than an hour for a hearty and delicious meal. The whole family will love it.

Ingredients You Will Need

Ground beef: Ground beef works wonders in a bolognese. It imparts a hearty flavor and juicy texture that perfectly complements the rich, savory notes of the sauce.

Extra Virgin Olive Oil: Olive oil stands out as an excellent choice for sautéing. It adds richness and enhances the natural flavors of foods with its versatility.

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions. But you can certainly use sweet if you prefer.

Celery: Celery is a nutrient rich, low calorie food that has fiber and vitamin K, small amounts of A and C, calcium and iron. It is an essential ingredient for making Mirepoix, which is an aromatic base of celery, carrots, and onions.

Garlic: Fresh is best for obtaining a little stronger touch of garlic flavor than the sweeter touch you would obtain from powder.

Beef bone broth: I'm a huge fan of adding bone broth over regular broth whenever I can to get all the nutritional benefits it provides. You can absolutely use regular broth instead.

Tomato paste: I like to use tomato paste as it has a stronger flavor than tomato sauce. Also, it acts as a thickener for the soup.

Frozen peas and carrots: I use frozen peas and carrots in this recipe. They are super easy to use and have a deliciously sweet flavor profile.

Coconut aminos: A gluten free and soy-free alternative to traditional soy sauce. Coconut aminos bring a rich umami flavor and a subtle saltiness and sweetness to a dish.

Thyme: It is a pungent herb that can withstand longer cooking times in stews and soups. It adds a depth of flavor.

Salt and pepper: Salt enhances and balances flavors. Ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Potatoes: Potatoes are a starchy root vegetable. They are a nutrient dense powerhouse that provide energy, potassium and vitamin C. They are naturally fat free, cholesterol free and sodium free.

Ghee: Ghee is clarified - meaning impurities have been removed, resulting in a pure and clear form of butterfat with lower lactose content than butter. Fourth and Heart ghee is my favorite. You can use code PennysPrimal15 for a discount!

Almond milk: Almond milk is a plant based milk substitute made from almonds. It is dairy free and does not contain lactose.

Instructions

Brown the beef: Heat olive oil in a large pot over medium heat. Add the beef and cook till no longer pink. Drain excess fat.

Sauté: Add the diced onion and diced celery and cook for 5 minutes. Add the minced garlic and stir for one minute.

Add broth and tomato paste: Add the beef bone broth and tomato paste and stir till the paste dissolves into the soup.

Simmer the soup: Add coconut aminos, thyme, salt and pepper. Bring to a slow boil and simmer for 15 minutes.

Cook the potatoes: Meanwhile boil the potatoes in salted water until they are fork tender. Drain the water. Mash the potatoes with the ghee and almond milk. Season with salt. Keep warm on very low heat.

Finish the soup: Add your frozen peas and carrots to the soup and cook for five minutes.

Serve: Ladle the soup into your bowls and top with a scoop of mashed potatoes.

Enjoy!

Recipe Tips and Tricks

Frozen peas and carrots: Using frozen peas and carrots saves a lot of time from having to peel and dice your carrots. They cook quickly in the soup making them a perfect option for this soup.

Leftover mashed potatoes: Have leftover mashed potatoes? Heat them up and use them for this soup saving the extra steps of boiling and mashing.

Double this recipe: After having this delicious soup I wished I had doubled the recipe. This way I would have had plenty for lunches and freezing some for another time!

Recipe Variations

Green beans: If you are not a fan of peas you can substitute frozen cut green beans instead.

Beef broth: You can use beef broth or stock in place of bone broth in this recipe.

Milk or cream: If you are not concerned about keeping this recipe Paleo or Whole30 friendly you can use milk or cream for mashing your potatoes.

Storage Tips

To store the Shepherd's Pie Soup, place it in an airtight container and refrigerate up to 5 days. Be sure to keep the mashed potatoes separate. The soup can also be frozen for up to 6 months. Consider freezing in ice cube trays like these, which will help freeze your Shepherd's Pie Soup in smaller portions. This makes it easier and quicker to defrost. You should also freeze the mashed potatoes separately.

FAQs About Shepherd's Pie Soup

What gives soup the best flavor?

Fresh, minced garlic gives this soup great flavor.

Why sauté onions before adding to the soup?

It gives a smoother, more integrated texture to the soup. Whereas onions that are simply added will taste off with a stronger sulfurous aroma and flavor.

What can I use instead of beef broth?

You can use chicken broth or vegetable broth in place of the beef broth if you prefer.