1. Home
  2. Recipes
  3. Hearty Pie Soup

Tasty Hearty Pie Soup

Featured in: Warm and Comforting Soup Recipes

Brown ground meat with diced onions, toss in carrots and peas. Add rich stock, let bubble. Drop spoonfuls of potato mash, watch them dissolve making the soup rich and thick. Finish bowls with grated sharp cheese. Takes around an hour total. Just right for chilly evenings.

Pin it Share it Send it Print it Jump To Recipe
A woman in a kitchen with a stove and oven.
Updated on Thu, 17 Apr 2025 21:08:33 GMT
A creamy bowl of savory soup with ground beef, peas, carrots, corn, and topped with a scoop of mashed potatoes. Pin it
A creamy bowl of savory soup with ground beef, peas, carrots, corn, and topped with a scoop of mashed potatoes. | cookingkitchn.com

Whip up this heartwarming Shepherd's Pie Soup that transforms the classic dish into a spoonable delight. Blend velvety mashed spuds, gooey cheese, savory ground beef, and veggies in a rich, flavorful broth. It's just what you need when the weather turns chilly or you're craving something truly satisfying.

Benefits of This Tasty Bowl

This isn't your average soup—it's pure comfort you can slurp. Packs all those beloved shepherd's pie flavors but comes together way faster. Works great for family nights or grab-and-go lunches. The smooth potatoes naturally thicken the broth to silky perfection. It freezes beautifully too, so don't worry about making too much. You'll be hooked after your first taste.

Ingredients List

  • Russet Potatoes: Perfect for mashing up
  • Salt: For proper seasoning
  • Sour Cream: Adds tangy creaminess
  • Ground Beef: Your protein base
  • Yellow Onion: Finely diced
  • Garlic: Freshly chopped
  • Butter: For richness
  • Flour: To get that thickness
  • Chicken Broth: Forms your liquid base
  • Half and Half: For extra smoothness
  • Worcestershire: Depth booster
  • Italian Herbs: Flavor enhancers
  • Mustard Powder: Adds subtle kick
  • Ground Sage: For earthy notes
  • Cheddar Cheese: Creates gooey goodness
  • Mixed Vegetables: Frozen bags work perfectly
  • Salt and Pepper: Final flavor adjustments

Cooking Instructions

Before You Begin:
Shred cheese yourself for better melting. Let dairy items sit out to reach room temp.
Brown the Beef:
Cook meat in large soup pot on medium-high until no pink remains. Pour off excess grease. Set beef aside.
Prepare Potatoes:
Cook spuds in salted water for 10-15 mins until fork-tender. Drain well. Mash them with butter and sour cream until smooth.
Sauté Aromatics:
Using the same pot from meat, melt butter. Cook onions until translucent. Toss in garlic and cook just 60 seconds longer.
Create the Base:
Mix in flour and cook briefly. Slowly pour in broth while constantly stirring. Add Worcestershire sauce and all your spices.
Incorporate Dairy:
Stir in half and half. Let mixture come to gentle simmer, then reduce to low heat.
Blend in Potatoes:
Add your mashed potatoes to the broth. Mix until incorporated or use blender for ultimate smoothness.
Combine Elements:
Return beef to pot. Add frozen veggie mix. Simmer about 5 minutes until everything's hot.
Final Touches:
Remove from burner. Gradually stir in cheese until completely melted. Taste and adjust salt and pepper as needed.
A creamy soup with ground meat, diced potatoes, vegetables, and cheese is being stirred with a wooden spoon in a pot. Pin it
A creamy soup with ground meat, diced potatoes, vegetables, and cheese is being stirred with a wooden spoon in a pot. | cookingkitchn.com

Superior to Traditional Version

Captures everything wonderful about shepherd's pie but improves the formula. Potatoes blend with broth for amazing creaminess. Every spoonful contains perfect amounts of meat and veggies. The melted cheese creates unbelievable richness. It's super easy to eat and totally satisfying.

Unique Soup Creation

Stands apart from your standard soup recipes. Reminds you of loaded potato soup but with hearty meat and extra goodies. It's thick and satisfying—not watery like many soups. Works great when you've got leftover mashed potatoes too.

Standout Features

The potato base creates an incredibly lush texture. Beef adds wonderful depth of flavor. The colorful veggies boost nutritional value and visual appeal. Melted cheese runs throughout for a fantastic finish. Simple ingredients that work magic when combined.

Pro Cooking Tips

Always shred cheese yourself—it melts way better than pre-packaged stuff. Let your soup cool slightly before adding cheese to avoid grainy texture. Want a lighter version? Sub some potato with mashed cauliflower. These small tweaks really boost the final result.

Storage Solutions

Stays good in your fridge up to three days in an airtight container. Can be frozen for three months—perfect for emergency meals. Reheats beautifully without separating. Try making a double batch on Sunday for quick dinners throughout your busy week.

A bowl of hearty beef stew with colorful vegetables, topped with a dollop of mashed potatoes and sprinkled with herbs. Pin it
A bowl of hearty beef stew with colorful vegetables, topped with a dollop of mashed potatoes and sprinkled with herbs. | cookingkitchn.com

Frequently Asked Questions

→ Can I use turkey instead?

Totally works. It's a bit leaner. You'll need extra spices though. Gets thick all the same. Gives a slightly milder flavor.

→ Going meatless?

Try chunky mushrooms. Brown lentils work too. Use plenty of spices. Keep other ingredients identical. Still pretty filling.

→ How do I make it thicker?

Let it simmer longer. Add extra potatoes. Mix some flour with cold water. Pour in gradually. Keep stirring while bubbling.

→ Can I use a slow cooker?

Works wonderfully. Brown meat beforehand though. Save cream for final hour. Keep the lid on. Needs about 6 hours.

→ How to store leftovers?

Container it well. Lasts three days refrigerated. Warm up slowly. Stir occasionally. You might need to add stock.

→ Soup too runny?

Throw in more spuds. Let it reduce down. Add tiny bit of flour. Keep at low boil. Stir from bottom often.

→ Taking it to go?

Use thermal wrapping. Carry extra broth. Warm it there. Store cheese separately. Maybe pack a backup dish.

→ Need it faster?

Buy prepared potatoes. Use quick-cooking vegetables. Prep everything ahead. Single pot does the job. Still tastes great.

→ Making for a crowd?

Doubling works well. Get a larger pot. Watch your liquid carefully. Might take longer. Stir more frequently.

→ Want stronger flavor?

Toss in fresh herbs. Add some garlic. Pour in a bit of wine. Add seasoning at every step. A dash of soy sauce can help.

→ Got chunky potatoes?

Mash them longer. Use them while hot. Pour in warm milk. Keep mixing well. Run through strainer if needed.

→ Kids don't like veggies?

Chop them tiny. Blend them in well. Add extra cheese on top. Make everything smoother. Don't use strong herbs.

Conclusion

Enjoyed this? Give beef stew a shot. Or try a potato casserole. They'll warm you right up.

Hearty Pie Soup

Warming meat and spud broth.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Sophia

Category: Cozy Soups

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cups)

Dietary: ~

Ingredients

01 4 big russet potatoes (2 lbs.), skinned and chopped in three parts.
02 ¾ teaspoon table salt.
03 ¾ cup tangy sour cream.
04 1 lb. ground beef (85% lean).
05 1 yellow onion, chopped small.
06 3 cloves garlic, finely chopped.
07 3 tablespoons salted butter, divided.
08 ¼ cup all-purpose flour.
09 4 cups chicken stock.
10 2 cups creamy half and half.
11 ¾ teaspoon tangy Worcestershire sauce.
12 2 teaspoons mixed Italian herbs.
13 ½ teaspoon dry mustard.
14 ¼ teaspoon dried sage.
15 2 cups grated sharp cheddar.
16 1½ cups frozen veggie mix.
17 Salt and pepper, for taste.

Instructions

Step 01

Grate the cheese and let the sour cream and half and half sit out. They'll mix better when they're not cold.

Step 02

Get your big pot hot, throw in the ground beef, and cook it on medium-high until it's no longer pink. Drain off the fat and put the meat aside.

Step 03

Fill your stockpot with salty water, bring it to a bubble, and toss in your potatoes. Let them cook about 10-15 minutes until they squish easily. Drain them, mash them up with a tablespoon of butter and your sour cream, then set them aside.

Step 04

Using the same pot where you cooked the beef, melt two tablespoons butter over medium. Toss in your chopped onion and let it get soft for about 5 minutes. Then add chopped garlic and cook one more minute.

Step 05

Mix in the flour and let it cook for a minute so it won't taste raw. Slowly pour in chicken stock while you keep stirring.

Step 06

Add the Worcestershire sauce, Italian herbs, dry mustard, and sage. Slowly pour in half and half, let it come to a gentle bubble, then turn down the heat.

Step 07

Mix your mashed potatoes into the liquid. Want it smoother? Use a stick blender to make it nice and creamy.

Step 08

Put the cooked beef back in along with the frozen veggies. Let everything warm through for about 5 minutes.

Step 09

Take the pot off the heat, then slowly stir in your grated cheddar. Make sure it's not too hot or your cheese might get clumpy.

Step 10

Give it a taste and add more salt and pepper if needed. Serve it while it's hot and dig in!.

Notes

  1. Cheese melts way better when you grate it yourself instead of buying the pre-grated bags.
  2. Let the soup cool down a bit if you want it thicker.

Tools You'll Need

  • Food scale.
  • Stick blender.
  • 3.5-quart heavy pot.
  • Large cooking pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products.
  • Wheat products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 326
  • Total Fat: 19 g
  • Total Carbohydrate: 30 g
  • Protein: 16 g