BakingWithMaya

menu icon
search icon

Shepherd's Pie Soup with Cheddar and Vegetables Recipe

4.7 from 7 reviews

Published: by · This post may contain affiliate links · Leave a Comment

Shepherd's Pie Soup with Cheddar and Vegetables Recipe is like a warm hug in a bowl—comforting, cheesy, and packed with all those hearty flavors you crave on a chilly evening. If you love traditional shepherd's pie but want something quicker and cozier, you’re going to adore this soup.

A close-up view of a creamy soup filled with small brown ground meat pieces, bright green peas, orange carrot chunks, and yellow corn kernels, all mixed in a thick, pale yellow broth; a wooden spoon lifts some of the soup, showing the colorful ingredients clearly against the smooth, creamy background, the pot is dark blue and sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 this …
Jump to:

Why You'll Love This Recipe

This Shepherd's Pie Soup with Cheddar and Vegetables Recipe has quickly become one of my favorite weeknight go-tos. It takes all the best parts of a shepherd's pie—creamy potatoes, savory beef, and melty cheese—and transforms them into a comforting soup that’s perfect for filling up and warming up.

  • Hearty and comforting: It hits all the notes of classic shepherd's pie but in a quicker, spoon-friendly form.
  • Easy to make: You’ll appreciate how straightforward the steps are, even if you’re juggling dinner and a busy day.
  • Amazing cheesy flavor: The sharp cheddar melted in at the end gives it a rich, indulgent finish that’s pure comfort food.
  • Versatile and full of veggies: You get your protein, starch, and veggies all in one satisfying bowl.

Ingredients & Why They Work

Each ingredient in this Shepherd's Pie Soup with Cheddar and Vegetables Recipe plays a key role in building those classic layered flavors. I like to keep my potatoes starchy and creamy, the veggies colorful, and the cheese nice and sharp for the perfect melt.

Flat lay of four large russet potatoes, a small white bowl of salt, a small white bowl of sour cream, one pound of raw ground beef in a natural heap, one whole yellow onion, three cloves of garlic, three small cubes of salted butter, a small white bowl of all-purpose flour, a small white bowl of chicken broth, a small white bowl of half and half, a small white bowl of Worcestershire sauce, a small white bowl of mixed Italian seasoning herbs, a small white bowl of mustard powder, a small white bowl of ground sage, a block of sharp orange cheddar cheese with some freshly shredded cheese beside it, and a small pile of mixed frozen vegetables, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Russet Potatoes: Their high starch content makes your mashed potatoes wonderfully fluffy and creamy—a perfect base for this soup.
  • Sour Cream: Adds tang and extra creaminess that brightens up the mashed potatoes.
  • Ground Beef (85% lean): Gives that classic shepherd's pie meaty richness without too much grease once drained.
  • Yellow Onion: Provides a sweet and savory flavor foundation once sautéed.
  • Garlic: Brings warmth and depth to the broth.
  • Salted Butter: Used at different stages for richness and helps meld flavors together.
  • Flour: Works as a roux base to thicken the soup and give it that velvety texture.
  • Chicken Broth: The liquid base with light savory notes supporting the beef and veggies.
  • Half and Half: Adds creaminess without heaviness; you can use milk but the texture won’t be quite the same.
  • Worcestershire Sauce: Gives a subtle umami boost reminiscent of classic shepherd’s pie seasoning.
  • Italian Seasoning: Adds herbiness that rounds out the profile.
  • Mustard Powder & Ground Sage: These spices add warmth and complexity—a little secret to elevate the soup.
  • Sharp Cheddar Cheese: Melts into the soup perfectly if shredded fresh—skip pre-shredded cheese to avoid clumping.
  • Mixed Frozen Vegetables: An easy way to sneak in peas, carrots, and corn, adding color and nutrition.
  • Salt & Pepper: Season to taste, always essential for balancing flavors.
📝
Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Shepherd's Pie Soup with Cheddar and Vegetables Recipe is, and you can easily tweak it to suit your taste or what you have on hand. Whether you want to make it lighter, heartier, or veggie-packed, the base recipe is forgiving and happy to accommodate.

  • Variation: I sometimes swap ground beef for ground turkey or lamb when I want a slightly different flavor or a leaner option—both work beautifully.
  • Dairy-Free Options: Use coconut milk in place of half and half and omit the cheddar for a creamy, dairy-free twist (add nutritional yeast for cheesiness!).
  • Veg Head’s Delight: Double the veggies or toss in extra mushrooms and corn for more texture and nutrition.
  • Make It Spicy: A pinch of cayenne or some smoked paprika amps up the flavor in a delightful way.

Step-by-Step: How I Make Shepherd's Pie Soup with Cheddar and Vegetables Recipe

The image shows a thick creamy soup served in a white bowl placed on a white marbled surface. The soup has a pale yellow base and contains several visible layers of ingredients: green peas, small cubes of orange carrots, yellow corn kernels, and chunks of browned meat evenly spread throughout. On the side of the bowl, two round yellow crackers rest partially dipped into the soup. A shiny silver spoon is placed inside the bowl, partially submerged in the soup on the right side. The colors contrast warmly against the creamy base, and some herbs are sprinkled lightly on top for texture. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your potatoes and cheese

Start by peeling your russet potatoes and chopping them into thirds. While you boil them until fork-tender, shred your cheddar cheese from a block instead of using pre-shredded stuff—it melts way better and won’t get grainy. Let the sour cream and half and half come to room temperature to make mixing smoother later.

Step 2: Cook the beef and build flavor

Cook your ground beef over medium-high heat until fully browned and crumbled. Drain off excess grease to keep the soup clean but still meaty. Remove beef from the pot, then add a bit of salted butter. Toss in diced onions and sauté until soft and translucent—this is where those sweet aromatics take shape. Add garlic last to avoid burning and cook for just a minute.

Step 3: Make the roux and broth base

Sprinkle in the flour and stir constantly for about a minute—this cooks out the raw flour taste and thickens your soup later. Slowly add chicken broth in splashes, whisking like crazy to prevent lumps. Scrape up any browned bits from the bottom as they add fantastic depth. Then, stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage for that classic shepherd's pie seasoning profile.

Step 4: Finish your soup with creamy potatoes and cheese

Drain and gently mash your potatoes with sour cream and a tablespoon of butter until creamy but still a bit textured (no gluey mash here!). Add them to the broth and stir well. If you have an immersion blender handy, give the soup a quick blend to get it extra smooth and velvety, or transfer in batches to a blender if not. Add back your cooked beef and frozen mixed veggies, letting everything heat through for about 5 minutes.

Remove the pot from heat and gradually sprinkle in shredded cheddar cheese, stirring gently so it melts smoothly without clumping. Be sure the soup isn’t boiling hot when you add the cheese—the residual heat will melt it perfectly. Season with salt and pepper to taste, then ladle up and enjoy!

Top Tip

From my many bowls of Shepherd's Pie Soup with Cheddar and Vegetables Recipe, I’ve learned a few tricks that make a big difference in flavor and texture.

  • Shred Your Own Cheese: This can’t be stressed enough—block cheese melts smoother and creamier than anything pre-shredded with anti-caking agents.
  • Don’t Overblend Potatoes: You want creamy mash, but if you overdo the blending, it can get gummy. I stop just shy of total smoothness for perfect texture.
  • Watch Your Heat When Melting Cheese: If the soup is too hot, the cheese can seize up instead of melting. Let the pot cool for a minute off the heat before adding the cheese for silky results.
  • Fresh Veggies vs Frozen: Frozen mixed vegetables save time and give consistent results, but if I’m in the mood, I swap for fresh peas and carrots for a little extra sweetness and bite.

How to Serve Shepherd's Pie Soup with Cheddar and Vegetables Recipe

The left side of the image shows cooked ground beef in a large white pot with a black spoon mixing the meat, which looks crumbly and brown with some moisture. The right side of the image shows a white pot filled with peeled potato chunks submerged in clear water, with the light color of the potatoes contrasting against the water and pot. Both pots sit on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my bowls with a little extra shredded cheddar cheese and a sprinkle of fresh chopped parsley or chives. Sometimes I add a dollop of sour cream on top for tang and creaminess that complements the cheesy broth perfectly.

Side Dishes

Simple crusty bread or warm dinner rolls are my go-to sides—they’re perfect for mopping up every last bit of that cheesy broth. You can also pair this soup with a fresh green salad for a lighter balance.

Creative Ways to Present

For a cozy dinner party, I’ve served this Shepherd's Pie Soup with Cheddar and Vegetables Recipe in mini bread bowls—it adds a fun twist and doubles as edible serveware. It’s always a crowd-pleaser and makes the soup feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores beautifully in an airtight container in the fridge for up to 3 days. I find it thickens as it sits, so just stir in a splash of broth or milk before reheating to loosen it back up perfectly.

Freezing

I’ve frozen this soup with great success. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove. The texture holds up well, and it tastes just as comforting after freezing.

Reheating

Reheat over low-medium heat on the stovetop, stirring often to prevent sticking. If the soup seems too thick, loosen with a bit more broth or half and half. I avoid microwaving because stovetop reheating preserves the creaminess best.

Frequently Asked Questions:

Can I use ground turkey instead of beef for Shepherd's Pie Soup with Cheddar and Vegetables Recipe?

Absolutely! Ground turkey works well as a leaner alternative. Just cook it in the same way as the beef, and you might want to season a bit more since turkey has a milder flavor.

Is this Shepherd's Pie Soup gluten-free?

The recipe uses flour as a thickener, which contains gluten. To make it gluten-free, try swapping the all-purpose flour for a gluten-free flour blend or cornstarch slurry. Cook the gravy base carefully to maintain thickness.

Can I make this soup dairy-free?

Yes, you can! Use a dairy-free sour cream alternative and swap the half and half for coconut milk or another plant-based milk. Omit the cheddar cheese or use vegan cheese substitutes to keep it creamy and flavorful.

What is the best way to reheat Shepherd's Pie Soup with Cheddar and Vegetables Recipe?

The best way is to gently reheat it on the stovetop over low to medium heat while stirring often. If the soup is too thick, add a splash of broth or milk to smooth it out. This will help preserve the creamy texture and rich flavor.

Final Thoughts

This Shepherd's Pie Soup with Cheddar and Vegetables Recipe feels like a warm, comforting hug after a long day, and I hope it becomes a favorite in your kitchen too. It’s one of those dishes that’s easy to make, endlessly customizable, and just downright satisfying. Next time you’re craving classic comfort food but want something cozy and simple, give this recipe a try—you won’t regret it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

Shepherd's Pie Soup is a creamy, comforting soup that combines all the hearty flavors of classic shepherd's pie in an easy-to-make bowl. Made with tender mashed potatoes, ground beef, savory vegetables, and melted cheddar cheese, this soup is perfect for a cozy meal any day of the year.

Ingredients

Potatoes & Toppings

  • 4 large russet potatoes, equal to 2 lbs.
  • ¾ teaspoon salt
  • ¾ cup sour cream
  • 3 tablespoons salted butter, divided
  • 2 cups shredded cheddar cheese

Meat & Vegetables

  • 1 lb. ground beef, 85% lean
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups mixed frozen vegetables

Soup Base & Seasonings

  • ¼ cup flour
  • 4 cups chicken broth
  • 2 cups half and half
  • ¾ teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground sage
  • Salt and pepper, to taste

Instructions

  1. Prep Work: Shred the cheddar cheese from a block, measure out the sour cream and half and half, then let them all sit out at room temperature.
  2. Cook the Beef: In a large stock pot over medium-high heat, cook and crumble the ground beef until fully cooked through. Drain excess grease, then remove the beef from the pot and set it aside.
  3. Boil & Mash Potatoes: While the meat cooks, peel the potatoes and cut each into thirds. Add them to the stock pot and cover with 1 inch of water. Add ¾ teaspoon salt and boil gently for 15 minutes or until potatoes are very fork tender. Drain, then gently mash the potatoes with ¾ cup sour cream and 1 tablespoon butter. Set aside.
  4. Prepare the Broth: Melt 2 tablespoons butter in the same pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
  5. Cook the Roux: Whisk in the flour and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste.
  6. Add Broth and Seasonings: Gradually add chicken broth in splashes while stirring continuously, scraping up any beef bits from the pot bottom to add flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in half and half.
  7. Simmer and Blend: Bring the mixture to a boil, then reduce to a simmer. Stir in the mashed potatoes, thoroughly combining them into the broth. Use an immersion blender to blend the soup until creamy; alternatively, blend in batches using a blender.
  8. Finish Soup: Add the cooked ground beef and frozen mixed vegetables to the pot. Heat through for about 5 minutes until vegetables are warmed. Remove from heat.
  9. Add Cheese: Gradually sprinkle shredded cheddar cheese into the soup, stirring gently to melt and combine smoothly. Make sure the soup isn't too hot at this stage to avoid grainy cheese texture.
  10. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve hot and enjoy the comforting flavors!

Notes

  • Shred cheese from a block for better melting; pre-shredded cheese often contains cellulose which prevents smooth melting.
  • Heluva Good Orange Sharp Cheddar is recommended for its excellent melting quality and flavor.
  • This soup is best served fresh but can be refrigerated for up to 3 days; reheat gently to maintain texture.
  • An immersion blender simplifies blending directly in the pot but a stand blender works well if done in batches carefully to avoid spills.
  • A 3.5-quart Dutch oven is ideal for making this soup, providing ample space and even heating.
  • Use a kitchen scale to weigh potatoes for accurate portioning and consistency in texture.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 620 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 60 mg

More Soups

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star