Shepherd’s Pie Soup

Overhead view of Shepard's Pie Soup next to fresh flowers, and seasonings

Soup season is here! And we couldn’t be happier with the way this Shepherd’s Pie Soup has turned out. It is creamy, cozy, and very comforting while still being packed full of veggies and minus the dairy. Every time we make this, I am instantly transported to a snowy day sitting by the fire. The best part of this recipe is that you can easily double it and freeze a few quarts for those busy days you aren’t in the mood to cook.

White bowl filled with soup that has carrots, potatoes, peas, and ground turkey in a beef broth. Next to the bowl of soup is seasonings.

Inspiration

Shepherd’s Pie is a staple recipe we make every winter. It’s like a right of passage for the winter. Every year we make our Shepard’s Pie Potato Skins for St. Patty’s Day but was was craving something a little less heavy and dairy free. The recipe calls for cauliflower which is not as typical for a Shepherd’s Pie but allows to be pureed to provide a creaminess without adding milk or heavy cream. Next, the goal was to keep this recipe cost efficient for a family since this recipe is kid friendly. We were able to keep this recipe under $30.00 and serve a family of 6 comfortably!

Close up shot of Shepard's Pie Soup on a wooden board next to greenery and seasonings.

Tools Needed

Immersion Blender/Blender: This is the only type of tool you need besides a large enough pot for all this yummy soup! The blender or immersion blender is responsible for pureeing the base of the soup to make it creamy.

Ingredients

Ground Turkey: To keep this recipe light we opted for ground turkey, but ground beef will work just as well!

Veggies: The standard veggie mix for Shepherd’s Pie is onions, carrots, and peas. This is kept standard in this recipe to not take away for the wholesome classic taste we all enjoy.

Cauliflower & Potatoes: This mix of cauliflowers and potatoes is perfect to roast and puree to make the broth thicker and provide the illusion of creaminess.

Lipton Onion Soup Mix: While this isn’t required in Shepard’s Pie it is my secret ingredient to ramp up the flavors. This is a must try!

Worcestershire Sauce: This ingredient gives this recipe the perfect umami flavor. If you don’t have any worcestershire at home an even mix of white vinegar and soy sauce will do the trick.

Bowl of Shepard's Pie Soup next to seasonings over a white checkered cloth.

Step by Step

Begin making this Shepherd’s Pie Soup by preheating the oven to 450 degrees. Next, chop up all your veggies and setting them aside. Add the cauliflower and half of your baby potatoes to a sheet pan and toss them in olive oil, salt, pepper, garlic powder, and onion powder. Roast the cauliflower and potatoes for 20 minutes. While the veggies are roasting using your deep soup pot bring to heat and add 2 tablespoons of oil before adding your ground turkey and cooking fully. Strain the ground turkey and set aside.

Bring the pot back to heat and pour in the beef broth. Once the beef broth is up to temp, add the roasted cauliflower and potatoes to the broth along with the red pepper flakes, Worcestershire, salt, and pepper. Using an immersion blender blend the broth, cauliflower, and potatoes until fully blended together and creamy. Now that the soup is blended, add in the carrots, peas, onion, remainder of potatoes and mix well. Lastly toss in the Lipton onion soup mix, stir well, add the ground turkey, bring to a simmer and let cook for about 20 minutes or until the veggies have become tender.

White bowl filled with soup that has ground turkey, carrots, peas, and potatoes in a beef broth. Next to the bowl is crush red pepper flakes, salt, and pepper.

Budget Breakdown

Below is the breakdown of our spending at our local Safeway for this Shepherd’s Pie Soup recipe, the total came to $29.50. While you may not be using the entire item like the carrots, we priced for the entire item as if you did not have the ingredient at home to use. Items not priced are olive oil, garlic, Worcestershire sauce, and the seasonings as we had them all at home. 

Shepherd’s Pie Soup

  • $11.00 Ground Turkey (2lbs)
  • $2.50 Carrots
  • $2.50 Peas
  • $1.50 Yellow Onion
  • $4.00 Beef Broth (7-8 cups)
  • $3.00 Cauliflower
  • $3.00 Baby Potatoes
  • $2.00 Lipton Onion Soup Mix

From our kitchen to yours, cheers!

A close up shot of a spoon full of Shepard's Pie Soup with the bowl of soup in the background and extra seasonings behind the bowl.
Overhead view of Shepard's Pie Soup next to fresh flowers, and seasonings
Print

Shepherd’s Pie Soup

Shepherd's Pie Soup is the perfect meal on a cold winter night. Lightened up and made with cauliflower, ground turkey, and plenty of veggies!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people
Cost 29.50

Ingredients

  • 1 cauliflower cut into florets
  • ½ lb potatoes cubed for roasting
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 2 lbs ground turkey
  • 6 cups beef broth (more if you want to thin the soup out)
  • ½ tbsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 6 tbsp worcestershire
  • ½ lb potatoes cubed for the soup
  • 1 yellow onion chopped
  • 3 carrots peeled and chopped
  • 1 bag peas
  • 2 cloves garlic minced
  • 1 packet lipton onion soup mix

Instructions

  • Begin making this Shepard's Pie Soup by preheating the oven to 450 degrees.
  • Next, chop up all your veggies and setting them aside. Add the cauliflower and half of your baby potatoes to a sheet pan and toss them in olive oil, salt, pepper, garlic powder, and onion powder. Roast the cauliflower and potatoes for 20 minutes.
  • While the veggies are roasting using your deep soup pot bring to heat and add 2 tablespoons of oil before adding your ground turkey and cooking fully. Strain the ground turkey and set aside.
  • Bring the pot back to heat and pour in the beef broth. Once the beef broth is up to temp, add the roasted cauliflower and potatoes to the broth along with the red pepper flakes, Worcestershire, salt, and pepper. Using an immersion blender blend the broth, cauliflower, and potatoes until fully blended together and creamy.
  • Now that the soup is blended, add in the carrots, peas, onion, remainder of potatoes and mix well.
  • Lastly toss in the Lipton onion soup mix, stir well, add the ground turkey, bring to a simmer and let cook for about 20 minutes or until the veggies have become tender.

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Big white bowl filled with Shepard's Pie Soup on a wooden tray. Along side the soup bowl is greenery and extra seasonings to add to the soup.

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