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
Scale
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
