Shepherd's Pie Soup with Cheddar and Vegetables Recipe

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.

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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

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.

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.

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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