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
Scale
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
