Description
Shepherd’s Pie Soup is a comforting and hearty dish that combines the flavors of classic shepherd’s pie into a creamy, satisfying soup. It features mashed potatoes, ground beef, mixed vegetables, and cheddar cheese in a flavorful broth, perfect for a cozy meal.
Ingredients
Units
Scale
Potatoes and Mash
- 4 large russet potatoes (2 lbs)
- 3/4 teaspoon salt
- 3/4 cup sour cream
- 1 tablespoon salted butter
Soup Base and Meat
- 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
- 2 cups shredded cheddar cheese
- 1 1/2 cups mixed frozen vegetables
- Salt and pepper, to taste
Instructions
- Prep Work: Shred the cheese from a block and measure out the sour cream and half and half. Let them sit at room temperature for better melting and cooking integration.
- Cook the Beef: Brown and crumble the ground beef over medium-high heat until fully cooked; drain off any excess grease. Remove beef from the pot and set aside.
- Boil & Mash Potatoes: Peel the potatoes and cut into thirds. Place in a stock pot, cover with 1 inch of water and add salt. Boil gently for 15 minutes or until fork tender. Drain, mash gently with sour cream and 1 tablespoon butter. Set aside.
- Prepare the Broth: Melt 2 tablespoons butter over medium heat in the same pot. Add diced onions and cook about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Add Flour: Whisk in flour and stir continuously with a silicone spatula for 1 minute to cook off raw taste.
- Add Liquids and Seasoning: Gradually add chicken broth, stirring constantly and scraping up any browned bits from the bottom to add flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly stir in half and half. Bring to a boil, then reduce to simmer.
- Add Potatoes and Blend: Stir mashed potatoes into the broth until well combined. Use an immersion blender to blend the soup until creamy, or blend in batches in a blender.
- Add Meat and Vegetables: Return cooked ground beef and add frozen mixed vegetables. Heat through for about 5 minutes to warm vegetables.
- Add Cheese and Season: Remove from heat. Gradually sprinkle shredded cheddar cheese into the soup, stirring gently to melt and incorporate without curdling. Adjust seasoning with salt and pepper as needed.
- Serve: Serve hot and enjoy a creamy, hearty shepherd’s pie inspired soup.
Notes
- Shredding cheese from a block ensures better melting compared to pre-shredded cheese which contains cellulose.
- Use an immersion blender to easily blend the soup directly in the pot without transferring to a blender.
- A 3.5 quart Dutch oven or a similarly sized heavy-bottomed pot is ideal for making this soup.
- Let dairy ingredients come to room temperature before adding for a smoother texture.
- The soup thickens as it sits; add a splash of broth if it becomes too thick upon reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
