Description
Shepherd’s Pie Soup is a comforting, creamy soup that captures all the flavors of the classic shepherd’s pie in a warm and hearty bowl. Made with ground beef, creamy mashed potatoes, mixed vegetables, and shredded cheddar cheese, this soup is both filling and delicious, perfect for a cozy meal any day of the week.
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
- 3 tablespoons salted butter, divided
- 1 lb. ground beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 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
- 1 1/2 cups mixed frozen vegetables
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
Instructions
- Prep Work: Shred the cheddar cheese from a block, measure the sour cream and half and half, and let them sit out at room temperature to soften.
- Cook the Beef: In a large stock pot over medium-high heat, cook and crumble the ground beef until fully cooked. Drain any excess grease and remove the beef from the pot; set aside.
- Boil & Mash Potatoes: Peel the potatoes and cut into thirds. Place in the same stock pot or a separate pot and cover with 1 inch of water plus the salt. Boil gently for 15 minutes or until the potatoes are very fork tender. Drain the potatoes, then gently mash them. Stir in the sour cream and 1 tablespoon of butter, then set aside.
- Prepare the Broth: Melt 2 tablespoons of butter in the stock pot over medium heat. Add the diced onions and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
- Make Roux and Add Broth: Whisk in the flour and cook, stirring continuously with a silicone spatula, for 1 full minute to remove the raw flour taste. Slowly add the chicken broth in splashes while stirring to combine and to loosen any beef remnants stuck to the pot’s bottom for added flavor.
- Season and Add Dairy: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Gradually add the half and half, bring the mixture to a boil, then reduce to a simmer.
- Add Potatoes and Blend: Stir the mashed potatoes into the broth until fully combined. Use an immersion blender to blend the soup until creamy, or carefully transfer it in batches to a blender and puree.
- Re-add Beef and Vegetables: Return the cooked ground beef and mixed frozen vegetables to the pot, heating through for about 5 minutes.
- Add Cheese and Final Seasoning: Remove the pot from heat. Gradually sprinkle shredded cheddar cheese into the soup, stirring gently to combine until melted and smooth. Make sure the soup base is not too hot to ensure creamy melting of the cheese. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the soup hot, enjoying the rich and comforting flavors of shepherd’s pie in a bowl.
Notes
- Use freshly shredded cheese for the best melting results; pre-shredded cheese contains additives that prevent smooth melting.
- Heluva Good Orange Sharp Cheddar is recommended for its excellent melting and flavor.
- An immersion blender is highly convenient for blending soups directly in the pot without transferring hot liquids.
- A 3.5 quart Dutch oven or large stock pot works perfectly for making this soup.
- Weighing potatoes with a kitchen scale ensures recipe accuracy.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
