This comforting shepherds pie soup is a delicious, healthy twist on a classic casserole dish. A rich and flavorful recipe that is easy to make and perfect for your next family dinner! Made with tons of veggies, ground beef, and a creamy cashew cream base for a comfort food meal you’ll want to make again and again! Gluten free, dairy free, Whole30, paleo, and easily adapted to be vegan.

The best shepherds pie soup
Shepherds pie is one of those all around classic comfort food recipes that really hits the spot whenever the weather turns chilly! The perfect hearty food to warm you and the family up from the inside out.
And because the only thing that can make a cozy recipe even MORE cozy is turning it into a soup, we’re gonna go ahead and go down that road with this one!
Nourishing, made with real ingredients, and totally satisfying, all with an easy to manage ingredient list and a cook time of just under an hour. So you can sit down to enjoy a warm meal in no time.
If you love shepherds pie, I promise you’ll absolutely love it as a soup!
What is shepherds pie?
Shepherds pie is a classic comfort food casserole that originated in Britain back in the mid 1800’s. It was traditionally made with lamb, and it’s close relative, cottage pie, was made with ground beef. Today the two are generally considered interchangeable.
I chose to make this soup with ground beef because it’s what we prefer, but it could easily be made with ground lamb, turkey, chicken, or even a meat free ground “meat” alternative for a vegan option.
In addition to ground beef this soup also has all the other typical ingredients in a classic shepherds pie – potatoes, onions, carrots, celery, and a rich and creamy beef broth base for classic flavor that fits perfectly on a spoon!
Why you’ll love this soup
It is…
- Easy to make
- Comforting and cozy
- Perfect for soup season!
- Great for the whole family
- Versatile
- Super thick and creamy
- Gluten free, dairy free, and protein rich
- Easily made vegan
- Filling and full flavored
- Absolutely delicious!
Ingredients and substitutions
This healthy soup is made without dairy, gluten, or any artificial ingredients. Real deal comfort food that will leave you feeling satisfied with a happy belly!
The creaminess of the soup comes from raw cashews blended with flavoful broth to create a savory cashew cream.
The versatility of cashew cream never ceases to amaze me!
It is our go to dairy free alternative for everything from soups to sauces and it happens to be the perfect addition to this recipe, too.
If you have a cashew allergy feel free to leave it out and substitute with a generous glug of a non dairy creamer that works for you.
Here’s what you need:
- Raw cashews – Raw cashews are used instead of cream in this recipe – IMO they are the best alternative to dairy for dairy free soups! They add a truly luscious and rich texture.
- Olive oil – For sautéing the vegetables. You could use avocado oil, ghee, or coconut oil instead.
- Ground beef – Our meat preference for this soup is ground beef, but ground lamb, bison, turkey, or chicken would all work as well. Use a vegan meat crumble instead for a vegan option!
- Onions, carrots, celery, and potatoes – The flavor base of this soup and all classic shepherds pie recipes is these veggies.
- Green peas – Added just before serving to make sure they stay nice and plump and flavorful.
- Flavor boosting ingredients – Tomato paste, coconut aminos, nutritional yeast, paprika, and dried parsley all contribute a generous amount of umami rich flavor to this recipe.
- Beef broth – The classic choice for this soup is beef broth, but really any good tasting broth will work. Chicken broth is a great alternative, or a veggie broth if you’re making a vegan version.
What can I use instead of ground beef?
If you would rather not use ground beef, there’s plenty of options to make this soup without it.
Just about any other type of ground meat can be used instead. Ground turkey, chicken, bison, or lamb are all great options.
You could also leave out the meat all together and opt for some white beans or extra vegetables.
Can this recipe be made without cashews?
Yes! This soup can absolutely be made without cashews.
For a cashew free alternative I would recommend adding about 1-2 cups of whatever dairy free creamer works for you.
We love the original unsweetened / unflavored nutpods as a cashew free option in savory recipes, but it does contain other types of nuts.
For a nut free option I would look for an unsweetened oat milk creamer.
Or, if you can have dairy about 1 cup of half and half would work beautifully.
How to make shepherds pie soup
This healthy homemade soup is super easy to make. All you need is a handful of healthy ingredients, a soup pot, and a blender!
Here’s the step-by-step
- Soak the cashews. Add raw cashews to a heat proof bowl, cover with hot water, and allow to soak while you prepare the rest of the recipe.
- Make the flavor base of the soup. Heat olive oil over medium heat and add onions, carrots, and celery. Cook until softened and onions are translucent.
- Add the meat. Move vegetables to the side of the pot and add ground beef with salt and black pepper. Cook, breaking up with a spatula, until nicely browned.
- Add potatoes, spices, and broth. Add potatoes, tomato paste, paprika, dried parsley, and nutritional yeast and cook a bit more. Add half of the broth to the pot, scraping up any stuck-on bits and bring to a simmer.
- Make the cashew cream and add to the soup. Drain and rinse the soaked cashews. Transfer to a blender with the rest of the broth and coconut aminos. Blend on high speed until smooth. Add to the soup pot and stir to combine. Gently simmer until potatoes and veggies are tender and soup has thickened slightly.
- Add the peas and serve. Just before serving turn off the heat and add frozen peas. Cover and let sit for a minute or two until the peas are bright green and warm. Season to taste with salt and pepper and serve, topped with fresh parsley if desired.
How to make a vegan / vegetarian version
It is totally possible to make a delicious vegan / vegetarian version of this soup.
All you need to do is swap the ground beef for a plant based ground meat, and use veggie broth instead of beef or chicken.
If you would rather not use a vegan ground meat alternative, white beans, or extra veggies also work well.
Expert tips
- Blend the cashew cream for longer than you think. For the best texture you really want to blend it for at least a minute on high, until no pieces remain and it’s super smooth and creamy. If you under-blend it the result could be grainy.
- Thin the soup with extra broth if it gets too thick. This soup will thicken up a bit while simmering, which is totally fine if you like a thick and creamy soup. But if you want it to be more “brothy”, all you need to do is thin it out with a little extra broth until your desired consistency is reached.
- Wait until the end to add the frozen peas. Frozen peas are already cooked, so they only need to be added to the hot soup to thaw and warm through. Waiting to add them until just before serving ensures they stay bright green, plump, and flavorful!
What to serve with shepherds pie soup
One of the best things about hearty soups is that they are often a complete meal in a bowl! Which is definitely the case for this soup, so it’s perfect to enjoy all on its own!
But if you want to serve it with something additional, a hearty green salad, some gluten free crackers, or a piece of toast would all be delicious!
Does this soup make good leftovers?
This soup is great for leftovers.
It makes about 6 servings, so unless you’re serving a big family you should have enough to tuck some away in the refrigerator to enjoy throughout the week!
Storage and re-heating
To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top.
To store in the refrigerator: Allow it to cool to room temperature and transfer to an air tight container before moving to the fridge. It should keep for up to 5-6 days.
Can you freeze shepherds pie soup?
Yes! This soup can be frozen.
To freeze: Allow to cool completely and transfer to an airtight container, leaving about an inch of room at the top. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top, or run the container under warm water until the soup can be easily released into a pot and thawed and warmed over medium low heat.
Love this cozy recipe? Here’s some other yummy soup recipes to try!
- Anti Inflammatory Turmeric Chicken Soup
- Creamy Dairy Free Chicken and Cauliflower Rice Soup
- Homemade Cream of Mushroom Soup
- Thai Coconut Curry Chicken Soup
- Creamy Roasted Cauliflower and Mushroom Soup
- Dairy Free Gluten Free Lasagna Soup
- Super Creamy Carrot Soup
- Healthy Whole30 Chicken Pot Pie Soup
- Ultra Creamy Vegan Corn Chowder
If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe 🙂 Thank you for sharing your kitchen with NK! We’re so grateful you’re here.
PrintShepherds Pie Soup {gluten free + dairy free + Whole30 + paleo}
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This comforting shepherds pie soup is a delicious, healthy twist on a classic casserole dish. A rich and flavorful recipe that is easy to make and perfect for your next family dinner! Made with tons of veggies, ground beef, and a cashew cream base for a comfort food meal you’ll want to make again and again! Gluten free, dairy free, Whole30, paleo, and easily adapted to be vegan.
Ingredients
- 1 cup raw cashews (see notes below for a cashew free option)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 4 stalks celery, diced
- 1 pound ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium Yukon gold potatoes, diced (about 2 1/2 cups worth)
- 2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 2 teaspoons dried parsley
- 2 tablespoons nutritional yeast
- 3 tablespoons coconut aminos or gluten free soy sauce
- 4–5 cups beef or chicken broth
- 2 cups frozen peas
- Salt and pepper to taste
- Fresh parsley for serving
Instructions
- Soak the cashews. Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for at least 30 minutes while you prepare the rest of the recipe.
- Make the flavor base of the soup. Heat 2 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally – until softened and onions are translucent.
- Add the meat. Move vegetables to the side of the pot and add ground beef with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up meat with a spatula, until nicely browned.
- Add potatoes, spices, and broth. Add potatoes, tomato paste, paprika, dried parsley, and nutritional yeast and cook 2-3 minutes more – stirring often. Add 2 cups of the broth to the pot, scraping up any stuck-on bits and bring to a simmer.
- Make the cashew cream and add to the soup. Drain and rinse the soaked cashews. Transfer to a blender with 2 additional cups of broth and coconut aminos and blend on high speed until silky smooth and no lumps or small pieces remain. Add to the soup pot and stir to combine. Bring back to a simmer, reduce heat to low, and cover. Gently simmer for 15-20 minutes, stirring occasionally – until potatoes and veggies are tender and soup has thickened slightly. Soup can be thinned with a little additional broth if desired.
- Add the peas and serve. Just before serving turn off the heat and add frozen peas. Stir to combine. Cover and let sit for a minute or two until the peas are bright green and warm. Season to taste with salt and pepper and serve, topped with fresh parsley if desired.
Notes
To make without cashews: I would recommend adding about 1-2 cups of whatever dairy free creamer works for you. We love the original unsweetened / unflavored nutpods as a cashew free option in savory recipes, but it does contain other types of nuts. For a nut free option I would look for an unsweetened oat milk creamer. Or, if you can have dairy about 1 cup of half and half would work beautifully.
To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top.
To store in the refrigerator: Allow it to cool to room temperature and transfer to an air tight container before moving to the fridge. It should keep for up to 5-6 days.
To freeze: Allow to cool completely and transfer to an airtight container, leaving about an inch of room at the top. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top, or run the container under warm water until the soup can be easily released into a pot and thawed and warmed over medium low heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove top
- Cuisine: American
Keywords: soup, healthy, beef, creamy, hearty, gluten free, dairy free, paleo, whole30, cashews, family dinner, leftovers, winter, fall
Melissa says
Nyssa, I am the biggest fan of all your recipes, but this one is a HUGE favorite in my house, and my personal all time favorite. I accidentally forgot to pick up the potatoes at the store when I was buying my ingredients so I used broccoli instead because it was all I had in the fridge. All I can say is-just as amazing! I think you could probably add just about any vegetable and it would be amazing. I’ve also made this with ground Turkey and Chicken Broth instead of beef and beef broth-and beef for the win even though both are yummy. Thanks for sharing this fantastic hit!
★★★★★
Nyssa Tanner says
Well this comment just totally made my day! 🙂 I love hearing how much you’ve enjoyed this soup recipe and how easy it’s been to make it with various ingredient swaps and substitutions! A versatile recipe is always a wonderful thing to keep in your back pocket for when you need to clean out the refrigerator or don’t feel like making a special trip to the store. Hope you continue to enjoy, and happy cooking! – Nyssa
Melissa says
WOW! This wasn’t just good. It was SPECTACULAR! I will definitely be making this on the regular. I love all of your recipes but this is definitely my new favorite! I used ground turkey (didn’t have ground beef on hand) and I used beef broth, not chicken broth. Delish!
★★★★★
Nyssa Tanner says
Aw yes! Love love hearing this 🙂 It’s been a fast favorite of ours as well. So glad that you enjoyed, and thank you for sharing your alterations and feedback! Happy cooking! – Nyssa
Stephie says
Love this! Tons of flavor even without the onion and nutritional yeast and made with turkey instead (due to our diet restrictions) I love how easy it is to swap out things in Nyssa’s recipes and they still taste amazing. She already omits so many of the main allergens.
★★★★★
Nyssa Tanner says
Yes! I love hearing that you enjoyed this recipe so much even with some adjustments to fit your dietary restrictions. Thanks for sharing a review and the modifications that you made! Happy cooking 🙂 – Nyssa