Shepherd’s Pie Soup takes everything you love about the classic comfort dish and transforms it into a rich, velvety bowl of warmth. Inspired by the hearty stews of Ireland and the layered depth of a true shepherd’s pie.
Pair it with No Yeast Bread for a quick, rustic dipper or go all in with a side of Shrimp Tea Sandwiches for an unexpected yet satisfying contrast. The simplicity of the bread lets the soup shine, while the delicate seafood flavors add a coastal twist.
Whether you’re craving a cozy solo meal or impressing guests, this soup is endlessly adaptable. Make extra, because like any good stew, the flavors only get better with time—if you can resist finishing it all at once!
Flavor Bomb Alert!
- “One spoon transports me straight to a Dublin pub.” The hearty richness makes this feel like a meal crafted by a chef who understands true comfort food.
- “The mash-topped shepherd’s pie, but in soup form? Yes, please!” It’s creamy, meaty, and satisfying without the hassle of layers.
- “No Yeast Bread soaks up every drop!” This pairing turns soup into a full-on meal, rustic and effortless.
- “Unexpected pairing with Shrimp Tea Sandwiches—trust me, it works.” The light seafood contrast keeps things interesting.
- “Leftovers taste even better!” The flavors meld overnight, making tomorrow’s lunch a win.
Shepherd’s Pie Soup Recipe
Shepherd’s Pie Soup transforms the classic comfort dish into a rich, hearty soup loaded with tender potatoes, lean turkey, and wholesome vegetables. Flavored with fragrant herbs, Worcestershire sauce, and creamy mashed potatoes, this dish delivers all the cozy warmth of traditional shepherd’s pie in spoonable form.
Equipment
- Large pot
- Potato Masher
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 cup Chopped Carrot
- 3 lbs Russet Potatoes, Peeled & Sliced
- 1 cup Diced White Onion
- Salt & Pepper to Taste
- ⅓ cup Plain Fat Free Greek Yogurt
- 1 cup Frozen Peas
- 1 cup Shredded Reduced Fat Cheddar Cheese
- 1 tsp Dried Thyme
- 2 Cloves Garlic, Minced
- 1 lbs Extra Lean Ground Turkey
- 1 tsp Dried Crushed Rosemary
- 2 tbsp Tomato Paste
- 2 tbsp Butter
- 4 cup Reduced Sodium Chicken Broth
- 2 Bay Leaves
- 1 tbsp Worcestershire Sauce
Instructions
- Place half of the russet potatoes in a large pot, cover with water, and bring to a boil.
- Cook for 15–20 minutes until fork-tender, then drain and set aside.
- In the same pot, cook ground turkey with onion and carrot until the meat is browned.
- Stir in garlic and tomato paste, cooking for another couple of minutes until fragrant.
- Add the remaining potatoes, chicken broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- While it simmers, mash the cooked potatoes and mix with the rest of the broth, butter, and Greek yogurt.
- Stir the mashed potatoes into the soup.
- When the vegetables are tender, add shredded cheddar, frozen peas, and salt and pepper to taste.
- Heat through, then divide among bowls and top with parsley or more cheddar before serving.
Notes
- For extra depth of flavor, sauté the onions and carrots for a few minutes before adding the turkey.
- Swap ground turkey with ground beef or lentils for a different take.
- If the soup is too thick, add more broth until the desired consistency is reached.
- A splash of milk or cream can make the soup even richer and silkier.
| Nutrition | Value |
| Calories | 307.94kcal |
| Carbohydrates | 40.36g |
| Fibre | 4.33g |
| Fat | 6.04g |
| Protein | 25.28g |
| Cholesterol | 42.2g |
