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.
- 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
- 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.
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