Substitutions

• Ground turkey: You can replace the ground beef with ground turkey for a lighter tasting version, although the broth may have a slightly different richness.
• Ground lamb: If you want a version closer to traditional shepherd’s pie, use ground lamb instead of beef for a more distinctive savory flavor.
• Chicken broth or beef broth: Both are suitable for this recipe, so use whichever you have available. Beef broth gives the soup a deeper taste, while chicken broth creates a somewhat lighter base.
• Half and half: You can substitute half and half for heavy whipping cream, although the finished soup will be less rich and may require a little extra thickening.
• Yukon Gold potatoes: These can replace russet potatoes if needed. They hold their shape a little better, making them a nice choice when you prefer chunkier potato pieces.
• Fresh vegetables: You can use fresh carrots, peas, corn, or green beans instead of frozen vegetables. Just remember that firmer fresh vegetables may need additional cooking time.

Variations

• Cheesy shepherd’s pie soup: Stir a handful of freshly shredded sharp cheddar cheese into the finished soup over low heat for a richer, cheesier bowl.
• Extra vegetable version: Add mushrooms, celery, or additional carrots if you want to bring more vegetables into dinner.
• Herb lovers version: Add a little fresh thyme or rosemary while the soup simmers for a more traditional savory flavor.
• Spicy beef and potato soup: Sprinkle in a small amount of crushed red pepper flakes or a pinch of cayenne if your family enjoys a little heat.
• Thicker stew style soup: Mash more of the potatoes and let the broth reduce slightly for a heartier consistency that feels closer to a traditional meat and potato stew.

Tips and Tricks

• Choose russet potatoes: Their starchy texture makes them especially good for creating a creamy broth while still providing hearty potato pieces.
• Cut potatoes evenly: Try to dice the potatoes into similar sized pieces so they cook at the same rate and you do not end up with some pieces falling apart while others remain firm.
• Brown the beef thoroughly: Giving the ground beef enough time to brown develops a deeper savory flavor that carries through the entire soup.
• Avoid boiling the cream: Once the heavy whipping cream has been added, keep the soup at a gentle simmer to help maintain its smooth texture.
• Use cold water for the cornstarch: Mixing cornstarch with cold water before adding it to the soup prevents unpleasant lumps.
• Keep the vegetables frozen until needed: Adding frozen mixed vegetables toward the end of cooking helps prevent them from becoming overly soft.
• Taste before adding salt: Broth and Worcestershire sauce already contribute seasoning, so give the soup a taste before adding anything extra.
• Let the soup rest briefly: Allowing the finished soup to sit for a few minutes before serving can help the flavors settle and the broth thicken slightly.

Serving Ideas

• Crusty French bread: Thick slices of warm French bread are wonderful for dipping into the creamy broth and soaking up every last bit.
• Buttery dinner rolls: Soft, warm rolls brushed with melted butter make an easy addition that the whole family can enjoy.
• Garlic bread: The buttery garlic flavor pairs beautifully with the savory beef and potatoes.
• Simple green salad: A crisp salad with a light vinaigrette provides a fresh contrast to the richness of the soup.
• Roasted broccoli: If you want to add another vegetable to the table, roasted broccoli makes a simple, flavorful side.
• Homemade biscuits: Fluffy biscuits served warm from the oven make this meal feel like a comforting Sunday dinner.

Storage and Make Ahead Tips

• Refrigerator storage: Allow the soup to cool promptly and store it in an airtight container in the refrigerator for 2 to 3 days.
• Freezer storage: Freezing is possible, but the cream and potatoes may change texture after thawing. Use freezer safe containers and allow room for expansion.
• Stovetop reheating: Place the soup in a saucepan over medium to low heat and warm gently, stirring frequently, until heated thoroughly.
• Microwave reheating: Transfer an individual portion to a microwave safe bowl, cover loosely, and heat in short intervals, stirring between each interval until hot throughout.
• Adjusting the consistency: The potatoes may absorb some of the broth as the soup sits. Add a small splash of chicken or beef broth when reheating if it becomes too thick.
• Preparing ingredients ahead: Dice the onion, mince the garlic, and measure the seasonings in advance. Keep peeled, diced potatoes covered with cold water in the refrigerator if preparing them ahead, then drain before cooking.
• Food safety: Refrigerate leftovers within 2 hours of cooking, and reheat them to 165°F before serving.