Cottage Pie Soup (Shepherd’s Pie Soup)

This Cottage Pie Soup brings all the cozy, hearty flavors of a classic cottage pie into a warm and comforting bowl of soup. With seasoned ground beef, tender vegetables, savory beef broth, and creamy mashed potatoes stirred right in, this recipe delivers rich flavor without the need for baking. It’s satisfying, filling, and perfect for chilly days when you want something comforting and homemade.

Why You’ll Love This Recipe

This soup has everything you love about cottage pie, but in an easier, spoonable form. It’s rich and hearty, made with simple ingredients, and perfect for feeding a family. The mashed potatoes naturally thicken the broth, creating a creamy texture without extra flour or heavy cream. It’s also a great make-ahead meal that tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds lean ground beef
1 medium 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
1/2 teaspoon black pepper
2 pounds russet potatoes, peeled and cut into large chunks
1/4 cup whole milk or half and half
12 ounces frozen peas and carrots
1 cup frozen corn
1 cup shredded cheddar cheese

Directions

In a large soup pot or Dutch oven, cook the ground beef and diced onion over medium-high heat. Break the beef into small pieces as it cooks and continue until the meat is fully browned and no pink remains. Drain off any excess grease.

Stir in the tomato paste and cook for about 1 minute, allowing it to coat the beef and deepen in flavor.

Add the beef broth, fresh thyme, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes.

While the soup simmers, prepare the mashed potatoes. Place the chopped potatoes in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for about 12 minutes, or until the potatoes are fork-tender.

Drain the potatoes and transfer them to a mixing bowl. Add the milk and gently mash until smooth and creamy. Avoid over-mashing.

Stir the mashed potatoes, frozen peas and carrots, frozen corn, and shredded cheddar cheese into the soup. Continue cooking for 10 to 15 minutes, stirring occasionally, until the vegetables are heated through and the soup is thick and creamy.

Serve hot and enjoy.

Servings and timing

This recipe makes about 8 generous servings.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: approximately 1 hour and 5 minutes

Variations

You can swap the ground beef with ground turkey or ground lamb for a slightly different flavor. Yukon gold potatoes can be used instead of russet potatoes for a more buttery texture. For extra richness, replace the milk with additional half and half. You can also add a pinch of paprika or dried rosemary for a deeper savory note.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring frequently until warmed through. If the soup thickens too much, add a splash of beef broth or milk while reheating.

To freeze, let the soup cool completely and transfer it to a freezer-safe container, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use leftover mashed potatoes instead of making them fresh?

Yes, leftover mashed potatoes work very well. You will need about 3 to 4 cups, depending on how thick you like the soup.

Do I need to thaw the frozen vegetables first?

No, the frozen vegetables can be added directly to the soup and will heat through during cooking.

What makes this soup thick and creamy?

The mashed potatoes stirred into the broth naturally thicken the soup and give it a creamy texture.

Can I make this soup ahead of time?

Yes, this soup is excellent for making ahead and often tastes even better the next day.

Can I make this soup gluten-free?

Yes, as written, this soup is naturally gluten-free. Just double-check that your Worcestershire sauce is gluten-free.

What type of potatoes work best?

Russet potatoes are best because they mash smoothly and help thicken the soup.

Can I add more vegetables?

Yes, diced carrots, green beans, or even mushrooms can be added if you like extra vegetables.

Is this soup suitable as a full meal?

Yes, it contains protein, vegetables, and potatoes, making it a complete and filling meal.

How do I prevent the potatoes from becoming gummy?

Mash them gently and avoid over-mixing, especially if using a mixer.

Can I make this soup in a slow cooker?

Yes, brown the beef and onion first, then add everything except the mashed potatoes and cheese. Stir those in during the last 30 minutes.

Conclusion

Cottage Pie Soup is a comforting, hearty dish that captures all the flavors of a traditional cottage pie in an easy, cozy soup. It’s perfect for family dinners, meal prep, or cold-weather comfort food. Simple to make and deeply satisfying, this recipe is sure to become a favorite in your kitchen.

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