Description
Shepherd’s Pie Soup is a comforting and creamy twist on the classic dish, combining mashed potatoes, ground beef, mixed vegetables, and savory seasonings into a hearty soup. Perfect for chilly days, this recipe delivers all the flavors of shepherd’s pie in an easy-to-make bowl.
Ingredients
Units
Scale
Potatoes & Mash
- 4 large russet potatoes, equal to 2 lbs.
- 3/4 teaspoon salt
- 3/4 cup sour cream
- 1 tablespoon salted butter
Meat & Vegetables
- 1 lb. ground beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups mixed frozen vegetables
- Salt and pepper, to taste
Soup Base
- 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
- 2 cups shredded cheddar cheese
Instructions
- Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half, letting them come to room temperature for best results.
- Cook the Beef: In a large stock pot over medium-high heat, cook and crumble the ground beef until fully browned. Drain excess grease, then remove the beef from the pot and set aside.
- Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Place in the stock pot and cover with about 1 inch of water, adding the salt. Boil gently for 15 minutes or until the potatoes are fork tender. Drain and gently mash the potatoes, then mix in the sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth: Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Make the Roux: Whisk in the flour, stirring constantly with a silicone spatula, and cook for 1 full minute to remove any raw flour taste.
- Add Liquids & Seasonings: Gradually pour in the chicken broth in splashes while stirring continuously. Use the spatula to scrape any browned bits off the bottom of the pot for extra flavor. Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly stir in the half and half. Bring the mixture to a boil, then reduce heat to a simmer.
- Blend the Soup: Stir in the mashed potatoes until they are well combined into the broth. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, transfer the soup to a blender in batches and blend carefully.
- Finish the Soup: Add the cooked ground beef and frozen mixed vegetables to the pot. Allow them to heat through for about 5 minutes.
- Add Cheese: Remove the pot from heat. Gradually sprinkle in the shredded cheddar cheese, stirring gently until melted and incorporated. Avoid adding cheese over very hot soup to ensure smooth melting.
- Season and Serve: Taste the soup and season with additional salt and pepper if desired. Serve warm and enjoy the creamy shepherd’s pie flavors in a comforting soup form.
Notes
- Shred the cheese from a block for better melting, as pre-shredded bagged cheese often contains additives that prevent smooth melting. Sharp orange cheddar works particularly well.
- An immersion blender is highly recommended for blending this soup directly in the pot, saving time and effort compared to using a traditional blender.
- A 3.5 quart Dutch oven or large stock pot is ideal for preparing this recipe, providing ample space for cooking and blending.
- You can substitute mixed frozen vegetables with fresh vegetables such as peas, carrots, and corn if preferred.
- Letting the sour cream and half and half come to room temperature helps prevent curdling when added to the hot soup.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
