Shepherd’s pie is a much-loved classic. We make it using pureed cauliflower instead of potatoes, but typically it’s a layered dish made with seasoned ground lamb, a layer of vegetables such as green beans, and then topped with mashed potatoes, which become a beautiful delicious crust when baked in the oven.

Shepherd’s pie soup adds nourishing broth to the recipe, and omits the casserole dish in favor of a soup pot.  This soup is a great one to pressure can.  After re-heating and mashing the cauliflower, you can add in optional cream cheese and fresh or frozen veggies for a super fast meal that is hearty and delicious.

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Shepherd's Pie Soup

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 613 kcal
Author: Cara


  • 3 Tablespoons salted butter
  • 1 large yellow onion
  • 1 pound Ground Lamb Ground beef can be used
  • 2 cups Beef broth
  • 1/4 head Cauliflower equal to 1 lbs
  • 1 teaspoon Oregano Dried
  • 2 cloves garlic crushed
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • ¾ teaspoon Sea Salt
  • 1 ½ cups mixed frozen vegetables
  • Salt/Pepper to taste
  • 4 ounces Cream Cheese Sour cream or heavy cream can be used, or this can be omitted completely
  • 1/2 cup shredded cheese optional


  1. In stock pot, melt butter over medium heat. Peel and chop onion. Add to butter and saute until soft, about 10 minutes.

  2. When onion is soft, add in lamb and brown, continuing over medium heat. Stir every few minutes, scraping from the bottom. Once lamb is browned, about 15 minutes, set lamb and onions aside.

  3. In the same stock pot, with the lamb and onion removed, put in beef stock. Chop and add cauliflower. Cook covered, still over medium heat, until cauliflower is soft, about 5 minutes once it starts simmering.

  4. Use an immersion blender or potato masher, mash cauliflower to desired thickness. This thickens the soup and makes it like 'mashed potatoes' without the carbs.

  5. Add in the lamb/onions to the mashed cauliflower/broth. Add in the oregano, mustard powder, ground sage, and sea salt. Reduce heat to simmer.

  6. Add in the frozen vegetables and simmer until vegetables are hot. Remove from heat and stir in cream cheese. Let sit 3 minutes and then stir again.

  7. Serve, adding salt and pepper to taste and optional shredded cheese.

Nutrition Facts
Shepherd's Pie Soup
Amount Per Serving (1 g)
Calories 613 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 25g125%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 145mg48%
Sodium 1238mg52%
Potassium 674mg19%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 3g3%
Protein 29g58%
Vitamin A 4213IU84%
Vitamin C 27mg33%
Calcium 169mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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