Description
Shepherd's Pie Soup is a creamy, comforting soup that combines all the hearty flavors of classic shepherd's pie in an easy-to-make bowl. Made with tender mashed potatoes, ground beef, savory vegetables, and melted cheddar cheese, this soup is perfect for a cozy meal any day of the year.
Ingredients
Scale
Potatoes & Toppings
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- ¾ cup sour cream
- 3 tablespoons salted butter, divided
- 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
Soup Base & Seasonings
- 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
- Salt and pepper, to taste
Instructions
- Prep Work: Shred the cheddar cheese from a block, measure out the sour cream and half and half, then let them all sit out at room temperature.
- Cook the Beef: In a large stock pot over medium-high heat, cook and crumble the ground beef until fully cooked through. Drain excess grease, then remove the beef from the pot and set it aside.
- Boil & Mash Potatoes: While the meat cooks, peel the potatoes and cut each into thirds. Add them to the stock pot and cover with 1 inch of water. Add ¾ teaspoon salt and boil gently for 15 minutes or until potatoes are very fork tender. Drain, then gently mash the potatoes with ¾ cup sour cream and 1 tablespoon butter. Set aside.
- Prepare the Broth: Melt 2 tablespoons butter in the same pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Cook 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 Broth and Seasonings: Gradually add chicken broth in splashes while stirring continuously, scraping up any beef bits from the pot bottom to add flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in half and half.
- Simmer and Blend: Bring the mixture to a boil, then reduce to a simmer. Stir in the mashed potatoes, thoroughly combining them into the broth. Use an immersion blender to blend the soup until creamy; alternatively, blend in batches using a blender.
- Finish Soup: Add the cooked ground beef and frozen mixed vegetables to the pot. Heat through for about 5 minutes until vegetables are warmed. Remove from heat.
- Add Cheese: Gradually sprinkle shredded cheddar cheese into the soup, stirring gently to melt and combine smoothly. Make sure the soup isn't too hot at this stage to avoid grainy cheese texture.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve hot and enjoy the comforting flavors!
Notes
- Shred cheese from a block for better melting; pre-shredded cheese often contains cellulose which prevents smooth melting.
- Heluva Good Orange Sharp Cheddar is recommended for its excellent melting quality and flavor.
- This soup is best served fresh but can be refrigerated for up to 3 days; reheat gently to maintain texture.
- An immersion blender simplifies blending directly in the pot but a stand blender works well if done in batches carefully to avoid spills.
- A 3.5-quart Dutch oven is ideal for making this soup, providing ample space and even heating.
- Use a kitchen scale to weigh potatoes for accurate portioning and consistency in texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
