This one-pot shepherd’s pie soup is an absolutely delicious and healthy meal! Full of veggies, protein, and flavor, it’s perfect for an easy weeknight dinner, to make for a crowd, or for fall and winter potlucks!
I’ve found you can convert just about any casserole recipe into a soup recipe, so I gave it a shot with my Shepherd’s Pie recipe, and I am in love! This Shepherd’s Pie Soup is delicious and a great alternative to the casserole if you’re looking for the same flavor, heartiness and nutrition but want to do a less work to get supper on the table.
Still has all the same flavor and wonderful texture of the casserole, but making it in soup form means you can make everything in one pot, you don’t have to prep the mashed potato topping, and you don’t have to turn the oven on and bake the casserole.
Plus, just look at this! It’s a gorgeous soup.
I’m all for flavor, color, and texture!
And, just like the casserole, this soup makes great leftovers and it freezes well!
Grab the recipe below and gather with your loved ones around the dinner table to enjoy this yummy dish!
Doesn’t this sound delicious?! Be sure to save it to your favorite Pinterest board to remember the recipe!
- 1lb lean ground beef
- 1 c diced sweet or yellow onion
- 1 c diced carrots
- 1 zucchini, diced
- 1 squash, diced
- 5-7 small golden potatoes, peeled and diced
- 3 tbsp Worcestershire sauce
- 1 6oz can tomato paste
- 1 tsp Italian seasoning
- ½ tsp paprika
- Dash of garlic salt
- Dash of pepper
- 2 tsp brown sugar
- 5 c beef broth
- 1 c frozen peas
- 1 c frozen corn