This hearty, comforting bowl is pure kitchen magic. The blend of creamy mashed potatoes, savory ground beef, fresh vegetables, and sharp cheddar creates a warm hug in soup form. I’m excited to share my Shepherd's Pie Soup with Cheddar and Vegetables Recipe with you—it’s a cozy twist on a classic favorite that’s perfect any night of the week.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Shepherd's Pie Soup with Cheddar and Vegetables Recipe
- Top Tip
- How to Serve Shepherd's Pie Soup with Cheddar and Vegetables Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Delicious Recipe
Why You'll Love This Recipe
Honestly, this soup feels like a warm blanket on a chilly evening. It’s not just delicious, but it’s incredibly satisfying and easy enough for a weeknight meal. I love how the flavors of traditional shepherd’s pie come through in soup form—creamy, cheesy, and packed full of hearty veggies.
- Comfort in a Bowl: All the classic shepherd's pie flavors are there, but lighter and easier to eat.
- Simple Prep: Uses straightforward ingredients and steps that anyone can follow.
- Customizable: You can easily swap veggies or add extra spices to match your taste preferences.
- Cheesy Goodness: The cheddar melts into the soup for that rich, creamy finish everyone loves.
Ingredients & Why They Work
Every ingredient in this Shepherd's Pie Soup with Cheddar and Vegetables Recipe plays a role to build up that perfect cozy flavor. From the fluffy russet potatoes to the rich cheddar and the savory seasonings, they blend together beautifully. When shopping, I always look for fresh produce and quality cheese for the best results.
- Russet potatoes: Their starchy texture is perfect for creamy mashed potatoes that thicken the soup naturally.
- Ground beef: Use 85% lean for balanced flavor and fat, which makes the soup rich but not greasy.
- Yellow onion: Adds sweetness and depth when softened.
- Garlic: Infuses the broth with warm, aromatic flavor.
- Salted butter: For sautéing and enriching the soup base.
- Flour: Helps thicken the soup to just the right consistency.
- Chicken broth: A flavorful foundation that’s lighter than beef broth but still hearty.
- Half and half: Adds creaminess without being too heavy.
- Worcestershire sauce: Boosts umami and savory notes.
- Italian seasoning, mustard powder, ground sage: These spices add complexity and a subtle herbal background.
- Cheddar cheese: Sharp orange cheddar melts perfectly for that gooey finish.
- Mixed frozen vegetables: Convenience and color—peas, carrots, and corn brighten up the soup.
- Salt & Pepper: To taste, for seasoning throughout the cooking process.
Make It Your Way
I love tweaking this soup to match whatever I have on hand or whatever mood I’m in. Don’t hesitate to make it your own by swapping veggies or playing with spices—it's flexible and forgiving.
- Vegetarian Variation: Try substituting the ground beef with lentils or mushrooms for a meaty texture without the meat. I’ve done this when guests are vegetarian, and it’s surprisingly satisfying.
- Seasonal Veggie Twist: Swap frozen veggies for fresh seasonal produce like green beans or butternut squash in fall to keep it vibrant and fresh.
- Spice it up: Add a pinch of smoked paprika or cayenne if you like a little warmth. It brightens the flavors nicely without overpowering.
Step-by-Step: How I Make Shepherd's Pie Soup with Cheddar and Vegetables Recipe
Step 1: Prep Your Ingredients and Shred Cheese
Before heating anything, get your cheese shredded and sour cream, half and half measured out. Leaving dairy ingredients at room temp helps them blend more smoothly without clumping—trust me, that little pre-step makes a big difference.
Step 2: Cook the Beef
Cook your ground beef over medium-high heat until browned and crumbly, then drain off any fat. I always remove it from the pot afterward to keep space for the next steps and avoid overcooking. That beef flavor left in the pot adds amazing depth, so don’t wash it away.
Step 3: Boil & Mash Potatoes
Peel and chop your potatoes into thirds, then boil them with salt until very tender—fork should slide right in. Drain and gently mash with sour cream and a tablespoon of butter for richness. This creamy base is what thickens your soup, so take your time to get it just right.
Step 4: Build the Broth
Melt the rest of your butter and cook onions until soft, about 5 minutes. Add garlic and cook a minute more—this is where that warm aroma starts filling your kitchen! Whisk in flour and cook for about a minute to get rid of the raw taste. Then add chicken broth gradually, scraping bits off the pot to snag every bit of flavor.
Step 5: Add Seasonings and Cream
Pour in Worcestershire sauce, Italian seasoning, mustard powder, and sage, stirring it all up. Slowly add the half and half, bring the soup to a boil, then lower the heat to simmer.
Step 6: Blend Potatoes Into Soup
Stir mashed potatoes into the broth until fully combined. I highly recommend using an immersion blender right in the pot here to get a smooth, creamy texture. If you don’t have one, you can carefully blend in batches using a regular blender. Just remember to vent the lid slightly—the steam can really build up!
Step 7: Add Beef and Veggies
Now stir in the cooked ground beef and frozen mixed vegetables. Let everything heat through for about 5 minutes so flavors meld and veggies become tender but not mushy.
Step 8: Finish with Cheese and Season
Take the pot off heat—too hot and your cheese won’t melt just right. Gradually sprinkle cheddar and stir gently until it’s creamy and melted. Taste and adjust salt and pepper. Remember, the soup will thicken as it sits, so the texture you have now will get richer.
Top Tip
Over the years, I found a few tricks that take this Shepherd's Pie Soup with Cheddar and Vegetables Recipe to the next level. These tips help avoid common pitfalls and help you nail the perfect texture and flavor.
- Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can prevent perfect melting. Shredding fresh cheddar from a block makes the end result silky and smooth.
- Don’t Skip Browning: Taking the time to brown the beef properly adds a deep, rich flavor that you just can’t fake with broth alone.
- Slow Flour Cooking: Cooking the flour fully with the butter and onions prevents a raw, pasty taste in your soup.
- Use an Immersion Blender: Blending the potatoes directly in the pot gives the soup a creaminess that’s hard to beat, plus it saves you from washing extra dishes.
How to Serve Shepherd's Pie Soup with Cheddar and Vegetables Recipe
Garnishes
I’m a big fan of fresh garnishes—they add brightness and texture. Thin slices of green onion or a sprinkle of freshly chopped parsley really lift the soup. A little extra shredded cheddar on top never hurts either, especially if you want it cheesier!
Side Dishes
This soup is a meal on its own, but if you want to serve sides, crusty bread or garlic knots are my go-to for soaking up every last drop. A crisp simple green salad balances all that cheesy richness nicely too.
Creative Ways to Present
For special dinners, I’ve ladled this soup into mini bread bowls for a fun twist. Garnishing with a dollop of sour cream and chives makes it look extra cozy and comforting. It’s always a hit at gatherings!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The soup thickens as it sits, so when you reheat it, add a splash of broth or water to loosen it up if needed.
Freezing
This soup freezes really well. Just cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat on the stovetop over medium-low heat, stirring frequently. Add a bit of liquid if the soup feels too thick. Re-melt a little extra cheese toward the end for that fresh-made indulgence.
Frequently Asked Questions:
Absolutely! While sharp cheddar is classic for its great melting and flavor, you can experiment with Monterey Jack for a milder taste or even a blend of cheddar and Parmesan for a deeper complexity.
Yes! Swap the ground beef for lentils or mushrooms to keep it hearty and filling. Make sure to use vegetable broth instead of chicken broth to keep it completely vegetarian.
Both work well here! Frozen mixed vegetables are convenient and perfect for this soup. Fresh veggies can be used too, just add them at the right stage so they don’t overcook and become mushy.
Add the shredded cheese off the heat or with the heat turned down low. Adding cheese directly to boiling soup can make it clump or separate. Stir gently until melted for a smooth, creamy texture.
Final Thoughts
This Shepherd's Pie Soup with Cheddar and Vegetables Recipe is one of those meals that feels like love in a bowl. It’s simple enough to toss together any night but special enough to become a family favorite. Give it a try—I promise it will quickly become your go-to comfort food for those nights when you want something warm, cheesy, and utterly satisfying.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 cups
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Shepherd's Pie Soup is a comforting and creamy twist on the classic dish, combining seasoned ground beef, tender mashed potatoes, and mixed vegetables in a flavorful broth topped with melted cheddar cheese. Perfect for a hearty lunch or dinner that warms the soul.
Ingredients
Potatoes & Dairy
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- ¾ cup sour cream
- 3 tablespoons salted butter, divided
- 2 cups half and half
- 2 cups shredded cheddar cheese
Meat & Vegetables
- 1 lb. ground beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups mixed frozen vegetables
Broth & Seasonings
- ¼ cup flour
- 4 cups chicken broth
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- Salt and pepper, to taste
Instructions
- Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Allow them to sit at room temperature to enhance melting and blending.
- 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. Remove the cooked beef and set aside.
- Boil & Mash Potatoes: Peel and cut the potatoes into thirds. Place them in the stock pot and cover with about 1 inch of water. Add salt and gently boil for 15 minutes or until potatoes are very fork tender. Drain and mash gently with sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth Base: In the same pot, melt 2 tablespoons of butter over medium heat. Add 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 and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste.
- Add Liquids & Seasonings: Slowly add the chicken broth in splashes while stirring continuously. Use the spatula to scrape any browned bits from the bottom of the pot for extra flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly add the half and half. Bring the mixture to a boil, then reduce to a simmer.
- Incorporate Potatoes: Stir the mashed potatoes into the broth until well combined. For a creamy texture, use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Add Beef & Vegetables: Return the cooked ground beef and add the frozen mixed vegetables to the pot. Heat through for about 5 minutes until the vegetables are warmed and tender.
- Finish with Cheese: Remove the pot from heat. Gradually sprinkle in the shredded cheddar cheese while stirring gently until melted and fully incorporated. Ensure the soup base is not too hot to prevent the cheese from clumping. The soup will thicken as it cools slightly.
- Season & Serve: Taste the soup and adjust salt and pepper as needed. Serve hot for a comforting meal.
Notes
- Shred cheese from a block to ensure smooth melting; pre-shredded cheese often contains cellulose which prevents proper melting.
- Use a kitchen scale to accurately weigh potatoes for consistent results.
- An immersion blender is ideal for blending soups directly in the pot and avoiding the mess or risk of hot soup splashes.
- A 3.5 quart Dutch oven or similar pot works perfectly for making this soup.
- For a dairy-free version, substitute sour cream and half and half with coconut cream or plant-based alternatives, and use dairy-free cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 55 mg

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