This cashew-cream shepherds pie soup is a cozy, homemade take on the classic casserole. Rich and flavorful yet simple to make, it’s packed with vegetables, ground beef (or a plant-based swap), and a silky cashew cream that makes the soup thick and comforting. Naturally gluten-free and dairy-free, it’s also adaptable for Whole30, paleo, or vegan diets.
The best shepherds pie soup
Shepherds pie is a timeless comfort dish, and turning it into a soup makes it even cozier. This version keeps all the familiar flavors—onions, carrots, celery, potatoes, peas, and savory meat—while swapping dairy for cashew cream to create a luscious, dairy-free broth. It’s made with simple pantry ingredients and comes together in about an hour, so it’s perfect for busy weeknights or a warming family dinner.
If you enjoy shepherds pie, this soup captures the same satisfying flavors in a spoonable form you’ll want to serve again and again.
Why you’ll love this soup
It is…
- Easy to make
- Comforting and cozy
- Perfect for soup season
- Family-friendly
- Versatile and adaptable
- Super thick and creamy
- Easily made vegan
- Filling and full-flavored
- Absolutely delicious
Ingredients and substitutions
This soup is naturally gluten-free and dairy-free when made with cashew cream. The cashews blend with broth to create a rich, savory cream that mimics the texture of dairy. If you need to avoid cashews, see the notes below for alternatives.
Key ingredients and simple swaps:
- Raw cashews – blended with broth to make the creamy base. Substitute dairy-free creamer or oat creamer for a nut-free option, or use half-and-half if you tolerate dairy.
- Olive oil – for sautéing the vegetables.
- Ground beef – the traditional choice. Swap with ground turkey, chicken, or a plant-based crumble for a vegan version; white beans or extra vegetables also work.
- Onion, carrots, celery, and potatoes – the flavor foundation; Yukon golds give a creamy texture when cooked.
- Frozen peas – added at the end to stay bright and tender.
- Flavor boosters – tomato paste, coconut aminos (or gluten-free soy sauce), nutritional yeast, paprika, and dried parsley add depth and umami.
- Broth – beef broth gives classic flavor; chicken or vegetable broth are good alternatives depending on your protein choice.
Can this recipe be made without cashews?
Yes. For a cashew-free option, add 1–2 cups of an unsweetened, unflavored dairy-free creamer (oat milk creamer is a good nut-free pick). If you can consume dairy, about 1 cup of half-and-half will also work. Adjust the amount to reach your desired creaminess.
How to make shepherds pie soup
This recipe is straightforward and pantry-friendly. You’ll need a soup pot and a blender for the cashew cream.
Step-by-step overview
- Soak the cashews: Cover raw cashews with hot water in a heatproof bowl and soak while you prep other ingredients (at least 30 minutes).
- Build the flavor base: Sauté diced onion, carrots, and celery in olive oil until softened and translucent.
- Brown the meat: Push the vegetables aside, add the ground beef with salt and pepper, and cook until browned and crumbled.
- Add potatoes and seasonings: Stir in diced potatoes, tomato paste, paprika, dried parsley, and nutritional yeast. Add part of the broth, scrape up browned bits, and bring to a simmer.
- Make and add cashew cream: Drain the soaked cashews and blend with additional broth and coconut aminos until completely smooth. Stir the cashew cream into the pot, simmer until potatoes are tender and soup thickens. Thin with extra broth if you prefer a looser texture.
- Finish with peas: Turn off the heat, stir in frozen peas, cover for a minute to warm them through, then season to taste and serve with fresh parsley.
Vegan and vegetarian options
To make a vegan or vegetarian version, swap the ground beef for a plant-based crumble or extra beans (white beans work well). Use vegetable broth and keep the cashew cream (or use a dairy-free creamer) for the same creamy texture.
Expert tips
- Blend cashew cream thoroughly: Blend for at least a minute on high until completely smooth; under-blending can leave a grainy texture.
- Adjust thickness: The soup will thicken as it simmers. If it gets too thick, stir in extra broth until you reach your preferred consistency.
- Add peas last: Frozen peas are already cooked—add them at the end so they stay bright and tender.
Leftovers, storage, and freezing
This soup stores and reheats well. It yields about six servings, so you’ll likely have leftovers for the week.
To refrigerate: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 5–6 days.
To reheat: Warm gently on the stovetop over low heat or in the microwave until heated through.
To freeze: Cool completely and place in an airtight container with about an inch of headspace. Freeze up to 4 months. Thaw in the refrigerator overnight or under warm running water before reheating on the stove.
If you enjoyed this recipe, please consider leaving a rating and sharing any tweaks you made—your feedback helps other cooks!
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Cashew Cream Shepherds Pie Soup – Dairy Free!
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5 from 5 reviews
- Author: Nyssa Tanner
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This cashew-cream shepherds pie soup is a comforting, dairy-free spin on the classic dish. It blends vegetables, savory meat (or a vegetarian swap), and a silky cashew cream for a filling, flavorful meal that’s adaptable to many diets.
Ingredients
- 1 cup raw cashews (see notes for cashew-free option)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 4 stalks celery, diced
- 1 pound ground beef (or plant-based substitute)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium Yukon gold potatoes, diced (about 2 1/2 cups)
- 2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 2 teaspoons dried parsley
- 2 tablespoons nutritional yeast
- 3 tablespoons coconut aminos or gluten-free soy sauce
- 4–5 cups beef, chicken, or vegetable broth
- 2 cups frozen peas
- Salt and pepper to taste
- Fresh parsley for serving
Instructions
- Soak cashews: Place raw cashews in a heatproof bowl, cover with hot water, and soak at least 30 minutes while you prep the rest of the recipe.
- Make the base: Heat 2 tablespoons olive oil over medium heat. Add onion, carrots, and celery and cook about 8 minutes until softened and translucent.
- Brown the meat: Push the vegetables to the side of the pot, add the ground beef, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until browned, breaking it up with a spatula.
- Add potatoes and seasonings: Stir in potatoes, tomato paste, paprika, dried parsley, and nutritional yeast. Cook 2–3 minutes more, then add 2 cups of broth, scraping up browned bits, and bring to a simmer.
- Blend and add cashew cream: Drain and rinse soaked cashews. Blend with 2 cups additional broth and coconut aminos until silky smooth. Stir the cashew cream into the pot, return to a simmer, reduce heat to low, cover, and gently simmer 15–20 minutes until potatoes are tender and soup has thickened. Thin with extra broth if needed.
- Add peas and serve: Turn off heat and stir in frozen peas. Cover and let sit 1–2 minutes until peas are bright and warm. Season with salt and pepper and garnish with fresh parsley.
Equipment
cutting board
knife
Soup Pot
Blender
Notes
Cashew-free option: Substitute 1–2 cups unsweetened, unflavored dairy-free creamer (oat creamer for nut-free). If you use dairy, about 1 cup half-and-half works well.
Reheating: Reheat gently in the microwave or on the stovetop over low heat.
Fridge storage: Cool, store in an airtight container, and refrigerate up to 5–6 days.
Freezing: Cool completely, transfer to an airtight container leaving 1 inch headspace, freeze up to 4 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove top
- Cuisine: American