Description
Shepherd’s Pie Soup is a comforting and hearty soup that combines the flavors of classic shepherd’s pie in a creamy, cheesy broth. Made with ground beef, tender mashed potatoes, mixed vegetables, and melted cheddar cheese, this soup is a perfect dish for a cozy meal any time of year.
Ingredients
Units
Scale
Mashed Potatoes
- 4 large russet potatoes, equal to 2 lbs.
- 3/4 teaspoon salt
- 3/4 cup sour cream
- 1 tablespoon salted butter
Soup Base
- 1 lb. ground beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter, divided
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups half and half
- 3/4 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground sage
- Salt and pepper, to taste
Finishing Touches
- 2 cups shredded cheddar cheese
- 1 1/2 cups mixed frozen vegetables
Instructions
- Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Allow them all to sit at room temperature.
- Cook the Beef: Cook and crumble the ground beef over medium-high heat in a large pot until fully cooked. Drain the grease and remove the beef from the pot; set aside.
- Boil & Mash Potatoes: Peel and cut the potatoes into thirds. Place them in a stock pot, cover with water by 1 inch, add salt, and boil gently for 15 minutes or until very fork tender. Drain, then mash gently. Stir in sour cream and 1 tablespoon butter. Set aside.
- Prepare the Broth: Melt 2 tablespoons of butter over medium heat in the same pot. Add onions and cook until softened, about 5 minutes. Add garlic and cook 1 more minute. Stir in flour and cook for 1 full minute to remove raw flour taste.
- Add Liquids and Seasonings: Gradually add chicken broth, stirring constantly and scraping up any browned bits for flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add half and half, bring to a boil, then reduce to a simmer.
- Combine Potatoes and Blend: Stir mashed potatoes into the broth until well combined. Use an immersion blender to blend the soup until creamy; alternatively, blend in batches in a blender if necessary.
- Add Beef and Vegetables: Return ground beef to the pot and add frozen mixed vegetables. Heat through for about 5 minutes.
- Add Cheese: Remove the pot from heat. Gradually sprinkle in shredded cheese, stirring gently until melted and smooth. Avoid very hot temperatures to ensure cheese melts creamy.
- Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve warm and enjoy your hearty Shepherd’s Pie Soup.
Notes
- Shred cheese from a block for better melting; pre-shredded cheeses often contain cellulose that prevents smooth melting.
- Use a kitchen scale to accurately weigh potatoes for best results.
- An immersion blender makes it easy to blend the soup directly in the pot safely.
- A 3.5 quart dutch oven is ideal for preparing this recipe because of its size and heat distribution.
- For vegetarian version, substitute ground beef with plant-based meat or mushrooms and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
