These hearty bowls of Shepherd’s Pie Soup deliver 27g of protein per serving, filled with tender potatoes, lean beef, and cheesy creaminess. Made in just one pot, this family-friendly meal is ready in under 45 minutes with minimal cleanup.
There’s something deeply comforting about turning a traditional dish into a cozy, weeknight soup. This Shepherd’s Pie Soup started on a chilly night when my daughter asked for “something warm and cheesy like a hug” , and this one delivered! It’s become one of our most-requested cold weather dinners.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
What You’ll Need (Ingredients)
- 1 pound lean ground beef
- 2 large carrots, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup half-and-half
- 1 ½ cups diced potato
- ½ teaspoon ground sage
- ½ cup frozen peas
- ½ cup frozen corn
- 1 cup freshly grated cheddar cheese
- 2 teaspoons cornstarch
Step-by-Step Soup Magic
- In a large Dutch oven, cook ground beef over medium heat until browned, breaking it up as it cooks.
- Drain and set beef aside.
- In the same pot, sauté onions and carrots for 5 minutes until softened.
- Stir in minced garlic and cook for 1 more minute.
- Pour in chicken broth, scraping up the tasty bits from the bottom.
- Return beef to the pot and add half-and-half, potatoes, and ground sage. Stir well.
- Bring to a boil; cook 5 minutes.
- Add frozen corn and peas. Simmer another 10 minutes.
- In a small bowl, toss cheese with cornstarch, then slowly stir into the soup until fully melted and creamy.
- Season with salt and pepper to taste. Serve warm!
Betty’s Favorite Shortcuts
- Sub ground turkey or chicken for a lighter version.
- Use a frozen veggie mix (peas, corn, carrots) to save chopping time.
- Sharp cheddar adds bold flavor, but mild cheddar works great for kiddos.
Nutrition Per Bowl (Approx)
- Calories: 339 kcal
- Protein: 27g
- Carbs: 23g
- Fat: 16g
- Fiber: 3g
- Calcium: 216mg
- Iron: 3mg
Cozy Ways to Serve It
- Top with extra shredded cheese or crispy onions.
- Serve with warm crusty bread or garlic toast.
- Add a dollop of mashed potatoes for fun!
Leftovers & Storage
- Refrigerate in airtight container for 3-4 days.
- Reheat gently on stovetop or microwave, stirring frequently.
- Freeze in single-serve portions (without cheese for best texture) up to 2 months.
What I Learned the Hard Way
- I once used pre-shredded cheese and it clumped instead of melting , always go fresh grated!
- Forgot to drain the beef once, and the soup turned greasy. Don’t skip that step.
Soup Secrets You Asked For
Can I make this vegetarian?
Absolutely! Swap beef for lentils or mushrooms, and use veggie broth.
Can I double this recipe?
Yes , just use a big enough pot and freeze the extras!
Is this freezer-friendly?
Yes, but skip the cheese and add it fresh when reheating.
Your Turn to Simmer!
Try this cozy soup next time you crave comfort in a bowl. Share a snap on Pinterest or tag me @FlavorsByBetty , I love seeing your creations!