Shepherd’s Pie Soup with Stout

Today, I’m excited to share a recipe that’s been simmering in my kitchen, filling it with the delightful aromas of home-cooked goodness – Shepherd’s Pie Soup with Stout!

As we embark on this culinary adventure, we’re taking the classic Shepherd’s Pie and transforming it into a steaming pot of comfort in the form of soup.

But that’s not all—there’s a secret ingredient that elevates this dish to a whole new level of cozy indulgence: stout beer!

The rich, malty notes of the stout intertwine with savory goodness, creating a symphony of flavors that’ll make your taste buds do a happy dance.

So, roll up your sleeves, gather your ingredients, and let’s dive into the heartwarming world of Shepherd’s Pie Soup, where every spoonful is a journey to comfort and joy.

Get ready to embrace the warmth and flavor that only a bowl of homemade soup can bring.

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Ingredients in this Shepherd’s Pie Soup with Stout

Before we dive into the magic of cooking, let’s talk about what you’ll need. This recipe serves about 4-6 people, so it’s perfect for a family dinner or a gathering with friends.

Olive oil – just a tablespoon

1 large onion and some carrots (2 carrots should do)

Celery stalks (2), because we love our veggies

Garlic (3 cloves) – let’s keep it flavorful!

Ground lamb or beef (1 pound) – the heart of any shepherd’s pie! I like to use lean ground beef for my soup!!

browning hamburger crumbled

Salt and pepper – as per your taste

Tomato paste (2 tablespoons) – for that rich, tomatoey goodness

Worcestershire sauce (1 tablespoon) – for a touch of savory depth

Dried thyme and rosemary (1 teaspoon each) – herbs make everything better

Now, the game-changer:

1 cup of stout beer (like Guinness) – trust me on this! My son is a brewer so I use his delicious stout beer in this hearty soup recipe!

Beef or chicken broth (about 3 cups) – it’s soup, after all

Frozen peas and corn (1 cup each) – because we need our greens and yellows

Potatoes (2 cups, diced) – it wouldn’t be shepherd’s pie without potatoes

Optional but recommended:

½ cup red wine – for that extra oomph

For the topping: heavy cream, grated Parmesan, garlic powder, more salt and pepper, and of course, mashed potatoes (from about 2 large potatoes or the instant kind for convenience)

Substitutes You Can Use in This Recipe

Shepherd’s Pie Soup is a versatile recipe, and various ingredients can be substituted based on dietary preferences, availability, or just to try something different. Here are some common substitutes for the key ingredients in the recipe:


Ground turkey or chicken for a leaner option

Textured vegetable protein (TVP) or lentils for a vegetarian version

Stout Beer:

Non-alcoholic stout for an alcohol-free version

Beef or vegetable broth for a lighter soup

Extra red wine, if already included in the recipe, can deepen the flavor


Any root vegetables like parsnips or turnips

For peas and corn, consider green beans, bell peppers, or mushrooms


Vegetable broth for a vegetarian version

Water with a bouillon cube or broth concentrate


Sweet potatoes for a sweeter, nutrient-rich alternative

Cauliflower mash for a low-carb topping


Coconut milk or almond milk for a dairy-free option

Greek yogurt for a tangy, lower-fat alternative


Nutritional yeast for a dairy-free, cheesy flavor

Any preferred cheese like cheddar or Gouda

Herbs and Seasonings:

Italian seasoning as a convenient alternative

Fresh herbs instead of dried for a more vibrant flavor

Remember, the key to successful substitutions is understanding the role each ingredient plays in the recipe.

For example, stout beer adds depth and richness, so any substitute should aim to mimic this quality. Feel free to experiment and adjust the recipe to your liking, and most importantly, enjoy the process of creating a dish that’s uniquely yours!

Making this Shepherd’s Pie Soup with Stout Masterpiece

Grab your apron, and let’s embark on this flavorful journey together!

Setting the Stage:

Start by heating olive oil in a large pot. Toss in the chopped onion, carrots, and celery, cooking until they’re soft and whispering secrets of flavor.

Add the garlic next, because garlic is life, and cook it for just a minute – long enough to release its magic.

The Main Act – Meat and Stout:

Add your ground meat to the pot. This is where the story gets interesting. Once the meat is browned and crumbly, pour in that gorgeous stout beer.

Let it simmer and mingle with the meat, creating a symphony of flavors.

Building Layers:

It’s time for the tomato paste, Worcestershire sauce, thyme, and rosemary to join the party. If you’re using wine, now’s the time to add it.

These flavors are like the supporting characters that complete our story.

The Plot Thickens:

Add the broth, peas, corn, and potatoes. Bring it all to a gentle boil, then let it simmer. This is where everything comes together, the flavors getting to know each other, becoming best friends.

The Topping – A Creamy Finish:

While our soup is bubbling away, let’s get the topping ready. Prepare your mashed potatoes (homemade or instant – no judgment here!).

Mix heavy cream, Parmesan, garlic powder, and a bit of salt and pepper in a separate bowl.

The Grand Finale:

Once the potatoes in the soup are tender and the story is nearing its end, it’s time to bring everything together. Adjust your seasonings – every great story needs a final polish.

Serve with a Flourish:

Ladle the soup into bowls. Add a scoop of mashed potatoes on top, and drizzle with the creamy Parmesan mixture. If you’re feeling fancy, a quick broil can give you a beautifully browned topping.

Garnish and Enjoy:

A sprinkle of parsley or chives adds a pop of color and freshness.

And there you have it, folks – a Shepherd’s Pie Soup that not only warms your belly but also tells a story with each spoonful. It’s a recipe where traditional comfort meets a twist of innovation, thanks to the stout beer that brings its unique character to the table.

Enjoy this bowl of hearty, soul-soothing goodness, and remember: the best meals are not just about the food; they’re about the stories they tell and the people you share them with.

What to Pair with Shepherd’s Pie Soup with Stout

Pairing dishes with Shepherd’s Pie Soup can turn it into a delightful and satisfying meal. Considering the hearty and robust flavors of the soup, especially with the addition of stout beer, you’d want sides and accompaniments that complement without overwhelming. Here are some suggestions:

Bread Selections

Crusty Bread or Baguette: The classic choice. Dip it into the soup to soak up all the delicious flavors.

Irish Soda Bread: A nod to the stout beer’s Irish roots, this slightly sweet bread contrasts nicely with the savory soup.

Garlic Bread: For a bit of a garlicky crunch that pairs well with almost any hearty soup.


Simple Green Salad: A salad with fresh greens and a light vinaigrette can offer a refreshing contrast to the rich soup.

Apple Walnut Salad: The sweetness of apples and the crunch of walnuts can complement the earthy flavors of the soup.

Vegetable Sides

Roasted Vegetables: Think carrots, parsnips, or Brussels sprouts, roasted until caramelized.

Steamed Green Beans: Lightly seasoned, they add a crunchy, fresh component.

Cheese Plate

A selection of cheeses, like sharp cheddar, Irish Dubliner, or a creamy blue cheese, can be a great way to start the meal or even serve as a side.


Apple Crisp or Apple Pie: The sweetness and tartness of the apples make a delightful end to the meal.

Chocolate Stout Cake: To echo the stout in the soup, why not continue the theme into dessert?

Beverage Pairings

More Stout Beer: If you loved it in the soup, why not have a glass alongside it?

Red Wine: A robust red like Cabernet Sauvignon or a smooth Merlot can pair nicely.

Hard Cider: For a lighter, sweeter beverage pairing that still holds up to the soup’s flavors.

Lighter Options

Fruit Compote or Fresh Fruit: A light, sweet contrast to the rich soup.

Pickled Vegetables: Their acidity and crunch offer a refreshing counterpoint.

Remember, the best pairings are the ones that suit your taste. Feel free to mix and match these suggestions to create a meal that complements the comforting and hearty nature of Shepherd’s Pie Soup with Stout!

How to Store and Reheat Leftover Shepherd’s Pie Soup with Stout

Storing and reheating leftover Shepherd’s Pie Soup with Stout is a breeze, and with a few simple steps, you can ensure that the flavors remain delicious. Here’s a guide on how to store and reheat your soup:

Allow the soup to cool down to room temperature before storing it. This helps prevent condensation inside the storage container, which can lead to sogginess.

Transfer the leftover soup into airtight containers or sealable plastic bags. Divide it into smaller portions if you prefer for easier reheating.

Label the containers with the date so you can keep track of freshness. Leftover soup is generally best when consumed within 3-4 days when stored in the refrigerator.

Store the soup in the refrigerator. If you made a large batch and won’t finish it within a few days, consider freezing portions for longer storage.

Freezing Leftover Shepherd’s Pie Soup

Ensure the soup has cooled completely before freezing. This helps maintain the texture and quality of the ingredients.

If you plan to freeze the soup, portion it into individual servings or family-sized portions. This way, you can thaw and reheat only what you need.

Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.

Label the containers with the date and type of soup. Frozen soup is typically best consumed within 2-3 months for optimal quality.

If the soup is frozen, transfer it to the refrigerator to thaw overnight. Alternatively, you can thaw it in a microwave-safe container using the defrost setting.

Reheat the soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If the soup thickens, you can add a bit of water or broth to reach your desired consistency.

Microwave Reheating:

Use the microwave in 1-2 minute intervals, stirring between each interval. Check the temperature to ensure it’s evenly heated throughout.

Ensure the soup reaches a safe and even temperature of at least 165°F (74°C) before consuming.

Reheating Mashed Potato Topping:

If you’ve added mashed potatoes as a topping, consider reheating them separately to maintain their texture. You can use the microwave or stovetop for this purpose.

Now you’re ready to enjoy your leftover Shepherd’s Pie Soup, still as delicious as the day you made it!

If you liked this recipe check out my recipe for Easy Beef Barley Soup!

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Shepherd’s Pie Soup with Stout

Today, I'm thrilled to share a delightful twist on a classic comfort food – Shepherd's Pie. But, we're not talking about just any shepherd's pie; we're transforming this beloved dish into a cozy, heartwarming soup with a secret ingredient – stout beer! Yes, you heard that right. Stout beer, known for its deep, rich flavors, is our star player in this recipe, adding a layer of complexity and warmth perfect for those chilly evenings or whenever you crave a touch of culinary coziness.
So, grab your apron, and let's embark on this flavorful journey together!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: Scotland
Keyword: comfort food recipe, comfort food soup, easy soup recipe, shepherd’s pie, st. patty soup
Servings: 8 servings
Calories: 350kcal

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  • 1 lb Ground lamb or beef
  • 1 tbsp Olive oil
  • 1 large Onion chopped
  • 2 Carrots diced
  • 2 Celery stalks diced
  • 3 Garlic cloves minced
  • Salt and pepper to taste
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1 cup Stout beer
  • 4 cups Beef or chicken broth
  • 1 cup Frozen peas
  • 1 cup Frozen corn
  • 2 cups Potatoes diced
  • 1/2 cup Red wine optional
  • 1/2 cup Heavy cream
  • 1/4 cup Grated Parmesan cheese
  • 1 tsp Garlic powder
  • Mashed potatoes for topping, prepared from 2 large potatoes


  • Brown the Meat:
  • In a large pot, heat olive oil over medium heat.
  • Add ground lamb or beef and cook until browned.
  • Drain excess fat if necessary.
  • Sauté Vegetables:
  • To the same pot, add chopped onions, diced carrots, and diced celery.
  • Sauté until the vegetables start to soften.
  • Add minced garlic, salt, and pepper, and cook for another minute.
  • Add Flavorings:
  • Stir in tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.
  • Cook for a couple of minutes to develop flavors.
  • Deglaze with Stout:
  • Pour in stout beer (and optional red wine) to deglaze the pot.
  • Scrape any bits off the bottom of the pot.
  • Add Broth and Simmer:
  • Pour in beef or chicken broth.
  • Add diced potatoes.
  • Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes, or until potatoes are tender.
  • Add Final Ingredients:
  • Stir in frozen peas and corn.
  • Cook for another 5 minutes until heated through.
  • Prepare Mashed Potato Topping:
  • While the soup simmers, prepare mashed potatoes using boiled potatoes, heavy cream, grated Parmesan cheese, and garlic powder.
  • Serve:
  • Ladle the soup into bowls.
  • Top each bowl with a scoop of mashed potatoes.
  • Serve hot and enjoy!

Your Own Private Notes


Calories: 350kcal | Carbohydrates: 23g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 620mg | Potassium: 722mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3007IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 3mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!

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