This might be the coziest bowl of comfort I've made lately: warm, cheesy, and packed with all those familiar shepherd's pie flavors turned into a comforting soup. If you love hearty meals but want something easy to enjoy on a chilly day, you'll adore this Shepherd's Pie Soup with Cheddar Recipe.
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Why You'll Love This Recipe
I stumbled upon this recipe when I craved shepherd's pie but didn't feel like fussing with baking or layers. Turning it into a soup lets all the flavors mingle beautifully and it comes together surprisingly fast. It’s like shepherd’s pie in a bowl—with a cheesy twist that’s just irresistible.
- Decadent Creamy Texture: The addition of mashed potatoes and cheddar cheese gives this soup a rich, velvety mouthfeel that’s pure comfort.
- Ease and Speed: Unlike classic shepherd’s pie, no separate baking step here—perfect for a weeknight dinner.
- Flavorful Layers: Ground beef, garlic, Worcestershire, and Italian seasoning work together for a savory, layered flavor that satisfies deeply.
- Flexible and Customizable: You can easily swap veggies or add heat to tailor it to your taste buds or dietary needs.
Ingredients & Why They Work
This Shepherd's Pie Soup with Cheddar Recipe blends hearty, wholesome ingredients that balance each other perfectly. The creamy potatoes give body to the broth and the cheddar adds that sharp, melty magic you can't resist. Here's why each ingredient makes a star appearance:
- Russet Potatoes: These have the perfect starchiness to mash smoothly, creating that creamy base that feels indulgent.
- Ground Beef (85% lean): Offers great flavor without too much fat, keeping the soup rich but not greasy.
- Yellow Onion: Adds subtle sweetness and depth when sautéed to softness.
- Garlic: Brings savory warmth and a little zing that brightens the soup’s flavor.
- Salted Butter: Used in two stages to cook veggies and thicken the broth, building layers of richness.
- Flour: Helps thicken the broth into a luscious, stew-like consistency.
- Chicken Broth: A flavorful, but neutral base that lets the other ingredients shine.
- Half and Half: Adds creaminess that’s lighter than heavy cream but still luxuriously smooth.
- Worcestershire Sauce: Gives the soup that quintessential savory tang reminiscent of classic shepherd’s pie.
- Italian Seasoning & Mustard Powder & Sage: A trio of herbs and spices that inject complexity and a hint of earthiness.
- Cheddar Cheese: I recommend shredding it fresh for the best melt and flavor burst.
- Mixed Frozen Vegetables: Convenience plus a colorful veggie boost — adds texture and nutrients.
Make It Your Way
One of the best things about this Shepherd's Pie Soup with Cheddar Recipe is how easy it is to tweak. I often swap the frozen mixed veggies for whatever I have on hand, and sometimes I like to add a little hot sauce for a gentle kick. You can make it exactly how you like it — that’s half the fun.
- Vegetarian Variation: I tried this once with lentils instead of beef and it still felt hearty and satisfying, especially with a splash of soy sauce for umami.
- Spice it Up: Adding a pinch of smoked paprika or cayenne pepper gives a lovely smoky heat that pairs well with the sharp cheddar.
- Make it Dairy-Free: Use coconut cream instead of half and half and a non-dairy cheese option, though the flavor changes slightly, it’s still cozy and comforting.
Step-by-Step: How I Make Shepherd's Pie Soup with Cheddar Recipe
Step 1: Prep Like a Pro
Start by shredding the cheddar from a block and let it come to room temperature—it melts so much better than pre-shredded bags. Measure out the sour cream and half and half and set those out too, so everything is ready to add when you need it. While you prep, peel your potatoes and dice the onion; prepping well saves so much time later on!
Step 2: Cook the Beef and Potatoes
Brown the ground beef over medium-high heat, breaking it up as you go until it’s fully cooked. Drain out the excess fat and set the beef aside for later. Meanwhile, boil the peeled and chunked potatoes in salted water until fork-tender, about 10-15 minutes. Once done, drain and mash gently with sour cream and some butter—this combo brings such creamy magic to the soup base.
Step 3: Build the Flavorful Broth
Melt butter in your pot and sauté the onion until soft and translucent, about 5 minutes. Add garlic and cook just a minute more so it doesn't burn but gets fragrant. Sprinkle in the flour and stir continuously for about a minute to cook out that raw flour taste. Then, gradually whisk in the chicken broth, loosening any browned bits from the pan—they’re flavor gold! Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly blend in the half and half and bring it all to a gentle boil before lowering to a simmer.
Step 4: Bring It All Together
Stir the mashed potatoes right into the broth until fully incorporated, creating a creamy base. If you have an immersion blender, now’s the time to use it—blend the soup right in the pot for that luscious, smooth texture that makes this feel more like a comforting stew. If you don’t, no worries—blend in batches carefully with a standard blender.
Next, add the cooked ground beef and frozen veggies, letting everything warm through for about five minutes. Finally, remove the pot from heat and gradually fold in the shredded cheddar cheese. Make sure the soup isn’t too hot here—too much heat and the cheese won’t melt smoothly but get clumpy. The soup will thicken nicely as it cools.
Top Tip
I learned firsthand that shredding your own cheddar makes all the difference when melting cheese in this soup. Bagged cheese often contains anti-caking agents that stop smooth melting. Also, blending the potatoes into the broth creates that creamy, thick texture without needing heavy cream.
- Freshly Shredded Cheese: It melts silky smooth, giving you that perfect velvety consistency.
- Immersion Blender Hack: Blending the soup in the pot saves time and reduces mess. Trust me, it’s a game changer!
- Don’t Overheat Before Cheese: Turn off the heat before adding cheese to avoid clumping—that ensures the soup stays beautifully smooth.
- Season Gradually: Taste as you go with salt and pepper—since you add broth and seasonings in stages, it's easy to overdo salt early on.
How to Serve Shepherd's Pie Soup with Cheddar Recipe
Garnishes
I love topping this soup with a sprinkle of extra sharp cheddar just before serving, plus a handful of chopped fresh parsley or chives for color and freshness. Sometimes I add a dollop of sour cream for creaminess and a little extra tang—it really brightens the bowl.
Side Dishes
This soup is so hearty it can stand alone, but I often serve it with crusty bread or garlic toast for dipping. A simple green salad with a lemon vinaigrette also pairs well to add some crispness alongside the creamy soup.
Creative Ways to Present
For a fun twist at a dinner party, I serve this soup in mini bread bowls hollowed out from sourdough loaves—people love digging in! Adding crispy fried onions on top also amps up the texture and gives a nod to the classic shepherd’s pie topping.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 3 days. When reheating, just warm it gently on the stove with a splash of broth or water to loosen it if it thickens too much.
Freezing
This soup freezes well, too. I portion it into freezer-safe containers and it keeps up to 3 months. When thawing, I do it overnight in the fridge and warm slowly on the stove to keep the texture intact.
Reheating
To reheat, I recommend the stovetop over the microwave for even warming and to maintain that creamy texture. Stir gently often, adding a little liquid if it thickened too much in the fridge or freezer.
Frequently Asked Questions:
Absolutely! While sharp cheddar melts beautifully and adds a classic tang, you can experiment with other cheeses like Gruyère, Monterey Jack, or even a smoky smoked cheddar for a twist. Just keep in mind the melting characteristics differ.
No immersion blender? No problem! You can carefully transfer the soup in batches to a regular blender. Just make sure the soup is not too hot to avoid splattering. Blend until smooth, then return to the pot to finish cooking. Alternatively, leave it chunkier if you prefer more texture.
Yes! Replace ground beef with lentils or your favorite plant-based crumbles. Use vegetable broth instead of chicken broth and omit Worcestershire sauce or use a vegan alternative. The vegetables and creamy potatoes keep it hearty and satisfying.
The key is to remove the soup from direct heat before adding cheese, then stir gently and gradually. Using freshly shredded cheese instead of pre-shredded also helps melt the cheese smoothly without clumping.
Final Thoughts
This Shepherd's Pie Soup with Cheddar Recipe feels like a hug in a bowl and it has quickly become a favorite in my kitchen during the colder months. It’s a bit nostalgic, a bit indulgent, and so satisfying without much effort. Give it a try—you might find yourself making it over and over just like I do when you want an easy, hearty meal that everybody loves.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Shepherd's Pie Soup combines the comforting flavors of classic shepherd's pie in a creamy, hearty soup form. This recipe features tender ground beef, creamy mashed potatoes, savory broth, and melted cheddar cheese, all brought together with a blend of herbs and spices for a satisfying meal perfect for cooler days.
Ingredients
Mashed Potato Base
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 tablespoon salted butter
Soup
- 1 lb. ground beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter, divided
- ¼ cup flour
- 4 cups chicken broth
- 2 cups half and half
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- 2 cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables
- 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. Let them all sit out at room temperature to ensure smooth melting and blending.
- Cook the Beef: Heat a large stock pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned and cooked through. Drain any excess grease, then remove the beef from the pot and set aside.
- Boil and Mash Potatoes: While the beef is cooking, peel the potatoes and cut each into thirds. Place them in the stock pot and cover with water by about 1 inch. Sprinkle in ¾ teaspoon salt. Bring to a gentle boil and cook for 15 minutes or until the potatoes are very fork tender. Drain the potatoes and mash them gently with sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth: In the same pot, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make a Roux: Whisk in the flour and continuously stir with a silicone spatula for 1 full minute to cook out the raw flour taste.
- Add Liquids and Seasonings: Gradually pour in the chicken broth in small splashes, stirring constantly to prevent lumps. Use the spatula to scrape up any browned bits stuck to the bottom of the pot for extra flavor. Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly stir in the half and half.
- Simmer and Blend: Bring the soup to a boil, then reduce to a simmer. Stir in the mashed potatoes until fully combined. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, carefully blend in batches using a countertop blender.
- Add Beef and Vegetables: Return the cooked ground beef and frozen mixed vegetables to the pot. Allow them to heat through for about 5 minutes over low heat.
- Add Cheese and Finish: Remove the soup from heat. Gradually sprinkle in the shredded cheddar cheese, stirring gently until melted and fully incorporated. Make sure the soup base is not too hot to avoid cheese clumping. The soup will thicken as it rests. Season with salt and pepper to taste and serve warm.
Notes
- Shred cheese from a block rather than using pre-shredded cheese, which often contains cellulose that prevents smooth melting. Sharp cheddar is recommended for flavor and meltability.
- An immersion blender makes blending the soup easy and safe directly in the pot without transferring hot liquids.
- A 3.5 quart Dutch oven or large heavy-bottomed pot is perfect for this recipe.
- For adults preferring richer flavor, consider adding a splash of cream or an extra pat of butter when finishing the soup.
- Use frozen mixed vegetables to save prep time; peas, carrots, and corn blend well in this soup.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 660 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 55 mg
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