This easy Crockpot Shepherd’s Pie Soup has all the cozy, comforting flavors of traditional shepherd’s pie in a rich, creamy soup! Made with savory ground beef, tender potatoes, mixed vegetables, and melted cheddar cheese, it’s a hearty family dinner with just 20 minutes of prep.

Crockpot shepher's pie soup in a white bowl.

Try my crockpot chicken noodle soup and crockpot cabbage roll soup next!

Why You’ll Love This Crockpot Soup Recipe

Classic Comfort Food: All the delicious flavors of old-fashioned shepherd’s pie in a warm, creamy, cheesy soup that’s perfect for chilly evenings.
Just 20 Minutes of Prep: Brown the ground beef, add everything to your crockpot, and let it simmer into a hearty, satisfying dinner.
Easy Family Dinner: Made with simple ingredients like ground beef, potatoes, frozen vegetables, and cheddar cheese, this filling soup is perfect for busy weeknights.

Ingredients You’ll Need For This Comforting Soup

Ingredients for soup laid out in small bowls on kitchen counter.

1 lb lean ground beef or lamb
1 onion, chopped
4 cloves garlic, minced
5 gold potatoes, peeled and cut into 1-inch cubes
12 oz frozen mixed vegetables
2 tablespoons tomato paste
½ tablespoon worcestershire sauce
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried sage
Salt and pepper, to taste
2 bay leaves
1 cup heavy cream
2 cups freshly grated sharp cheddar cheese
Fresh chopped parsley, for topping

Step By Step Instructions

Cooked ground beef in skillet ready to be added to the crockpot.

Ground beef mixture is added to the bottom of the crockpot.

STEP ONE – Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, cooking until the beef is browned and the onion has softened. Stir in the minced garlic and cook until fragrant. Drain any excess grease and transfer the mixture to a 6-quart slow cooker.

Potoates and other ingredients are added to the slow cooker, followed by the chicken broth.

Heavy cream and shredded cheese are added to the slow cooker.

STEP TWO – Add the cubed potatoes, frozen mixed vegetables, tomato paste, and Worcestershire sauce.

STEP THREE – Pour in the chicken broth, then add the thyme, rosemary, sage, salt, pepper, and bay leaves. Stir to combine.

STEP FOUR – Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours, until the potatoes are fork-tender.

STEP FIVE – During the last 30 minutes of cooking, remove and discard the bay leaves. Stir in the heavy cream and freshly shredded cheddar cheese. Cover and continue cooking until the cheese has melted and the soup is creamy.

Finished dish of soup ready to be served.

STEP SIX – Ladle into bowls, garnish with fresh chopped parsley, and serve warm with crusty bread or a simple side salad.

Tips for the Best Crockpot Shepherd’s Pie Soup

Use frozen mixed vegetables: There’s no chopping or thawing required. Just add them straight to the crockpot to save time.
Use freshly shredded cheddar: It melts more smoothly into the creamy soup. Stir it in during the last 30 minutes of cooking.
Make it thicker: For a heartier, stew-like soup, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water during the last 30 minutes. Cook on HIGH until thickened.