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This Shepherds Pie Soup is a super easy soup to make for the whole family and is also Whole30 compliant!

Shepherd’s Pie Soup

  • Author: Kelsey


  • 1 tbsp oil
  • 1 pound of ground beef
  • ½ an onion, chopped
  • 2 cups chopped carrots
  • 3 stalks of celery, chopped
  • 1 cup chopped parsnips
  • 2 cups chopped potatoes
  • 2 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 4 cups + 1 cup chicken broth (separated)
  • Salt and pepper


  • Place a large pot over medium heat and add oil to the pan. 
  • Add in the ground beef and chopped onion and cook while breaking it up with a wooden spoon until browned, about 5 minutes.  Add in the carrots, celery, parsnips, potatoes, rosemary, thyme and 4 cups chicken broth and bring to a boil.  
  • Cover, reduce to a simmer and cook for 20 minutes or until all of the veggies are fork tender. 
  • Scoop out 1 cup of the potatoes and add them to a blender with remaining 1 cup of chicken broth.  Blend on high until smooth, then pour that back into the pot of soup.
  • Season to taste with salt and pepper.