Cottage Pie Soup

A white bowl with soup in it and a spoon with some soup on it.

Cottage Pie Soup - also called Shepherd's Pie Soup - is all the comfort and classic flavor of traditional shepherd's pie in a warm, cozy bowl. Made with seasoned ground beef, tender frozen vegetables, and savory broth with creamy mashed potatoes stirred right in. Every bite is rich and hearty. A satisfying twist that skips the baking but keeps all the flavor of your favorite shepherd's pie.

Course Dinner, Soup

Cuisine American

Keyword cottage pie soup, shepherd's pie soup

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 379kcal

Author Jessica - Together as Family

Equipment

Ingredients

2 pounds lean ground beef (I use 93/7)
1 onion finely diced
2 tablespoons tomato paste
6 cups beef broth
4 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 pounds russet potatoes (peeled and chopped in large chunks)
1/4 cup milk (I use whole or half and half)
1 bag (12 oz) frozen peas and carrots
1 cup frozen corn
1 cup shredded cheddar cheese

Instructions

In a large pot, soup pot, or dutch oven cook and crumble the ground beef and onion, over medium-high heat, until the meat is browned and no pink remains. Drain any excess grease from the pot.
2 pounds lean ground beef, 1 onion
Stir in the tomato paste until the meat is coated. Cook for 1 minute.
2 tablespoons tomato paste
Add the beef broth, fresh thyme, Worcestershire sauce, onion powder, garlic powder, salt, and pepper into the pot. Bring to a boil.
6 cups beef broth, 4 sprigs fresh thyme, 1 tablespoon Worcestershire sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Once boiling, reduce the heat to medium-low and let the soup simmer for 20 minutes. While the soup is simmering you can make the mashed potatoes.
Add the chopped potatoes into a saucepan and cover them with cold water. Bring the potatoes to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer until fork tender; about 12 minutes.
2 pounds russet potatoes
Drain the potatoes in a colander and then transfer the potatoes into a mixing bowl. Add the milk. Use a potato masher, or hand mixer, to mash the potatoes until smooth. Don't overmash them or mash too aggressively, just a gentle hand to mash until smooth.
1/4 cup milk
Stir the mashed potatoes, frozen peas and carrots, frozen corn, and shredded cheddar cheese into the soup. Cook and simmer for 10-15 minutes or until the frozen vegetables are heated through to your liking.
1 bag (12 oz) frozen peas and carrots, 1 cup frozen corn, 1 cup shredded cheddar cheese
Serve warm and enjoy!

Notes

Onion : Use a white onion, yellow onion, or sweet onion.

Short-Cut Tip : This is a great recipe to use up leftover mashed potatoes or buy some ready-to-use mashed potatoes from the grocery store. You will need about 3-4 cups of mashed potatoes for the soup.

Potatoes : 2 pounds of Russet potatoes is about 4-5 medium sized potatoes OR 2-3 very large potatoes. I do recommend using russet potatoes because they have a higher starch content (which will help thicken the soup) and they have low moisture, so they mash really smoothly and mix into the soup well.

Beef Broth : I use full salted beef broth. Beef stock can also be used, and you can use reduced-sodium broth but I recommend tasting the soup because you may need to add additional salt.

Frozen Vegetables : No need to thaw them first! The soup is plenty hot enough to warm them up. If you prefer very soft veggies (my kids do), I suggest buying the steamable/microwaveable bag of frozen veggies, microwaving according to the directions, and then add them into the soup. This will ensure that the veggies are nice and soft for serving.

Nutrition