Introduction

Shepherd’s Pie Soup is a comforting and hearty twist on the classic dish, combining creamy mashed potatoes, savory ground beef, and vegetables in a delicious bowl. Perfect for chilly days, this soup brings all the cozy flavors of shepherd’s pie in an easy-to-make form.

Shepherd's Pie Soup Recipe - Recipe Image

Ingredients

4 large russet potatoes (equal to 2 lbs.)
¾ teaspoon salt
¾ cup sour cream
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

Step 1: Prepare by shredding the cheddar cheese and measuring the sour cream and half and half. Let them sit at room temperature while you cook.
Step 2: In a large pot over medium-high heat, cook and crumble the ground beef until fully browned. Drain any grease, remove the beef from the pot, and set it aside.
Step 3: Peel the potatoes and cut them into thirds. Place them in a stock pot, cover with water by about an inch, and add salt. Boil gently for 10-15 minutes until the potatoes are very tender. Drain and mash them gently with sour cream and 1 tablespoon of butter. Set aside.
Step 4: In the same pot, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
Step 5: Sprinkle in the flour and stir continuously with a spatula for 1 minute to cook out the raw flour flavor.
Step 6: Gradually add the chicken broth in splashes, stirring constantly and scraping any browned bits off the bottom of the pot for extra flavor.
Step 7: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly mix in the half and half. Bring the mixture to a boil, then reduce to a simmer.
Step 8: Add the mashed potatoes to the broth and stir well to combine. Use an immersion blender to blend the soup until creamy, or carefully transfer it in batches to a blender.
Step 9: Return the ground beef and frozen vegetables to the pot. Heat through for about 5 minutes until warmed.
Step 10: Remove the soup from heat. Gradually add the shredded cheddar cheese, stirring gently until melted and smooth. Ensure the soup isn’t too hot to help the cheese melt evenly.
Step 11: Taste and season with salt and pepper as desired. Serve warm and enjoy!

Tips & Variations

For added flavor, try using beef broth instead of chicken broth.
Mix in fresh herbs like thyme or parsley for a brighter taste.
Use a mix of your favorite vegetables such as peas, carrots, or corn instead of frozen mixes.
To make it lighter, substitute half and half with milk or a dairy-free alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, stirring occasionally to keep the soup creamy. Avoid boiling during reheating to prevent the cheese from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Shepherd’s Pie Soup ahead of time?

Yes, this soup stores well and can be made a day in advance. Refrigerate and reheat slowly on the stove before serving.

Can I freeze Shepherd’s Pie Soup?

Freezing is possible, but the texture may change slightly due to the dairy and potatoes. If freezing, cool the soup completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.

Shepherd’s Pie Soup Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

Shepherd’s Pie Soup is a comforting and hearty dish that combines all the flavors of traditional shepherd’s pie into a creamy, cheesy soup. Featuring ground beef, mashed potatoes, mixed vegetables, and a flavorful broth, this soup is perfect for warming up on a chilly day. It is creamy, rich, and easy to make with pantry staples and offers a satisfying meal for the whole family.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Potatoes and Dairy

4 large russet potatoes (about 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 and Vegetables

1 lb. ground beef (85% lean)
1 yellow onion, diced
3 cloves garlic, minced
1 ½ cups mixed frozen vegetables

Broth and 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, measure out the sour cream and half and half, and let them all sit out at room temperature to improve texture and blending.
Cook the Beef: In a large stock pot, cook the ground beef over medium-high heat until fully cooked and crumbled. Drain excess grease and then remove the beef from the pot and set aside.
Boil & Mash Potatoes: Peel and cut the potatoes into thirds. Place in the stock pot and cover with 1 inch of water. Add salt and boil gently for 10-15 minutes, until very fork tender. Drain well, then mash gently. Stir in the sour cream and 1 tablespoon of butter; set aside.
Prepare the Broth: Melt 2 tablespoons of butter in the same pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Make Roux Base: Whisk in the flour and stir constantly with a silicone spatula as it cooks for a full minute to cook out the raw flour taste.
Add Broth: Slowly add the chicken broth in splashes while stirring continuously. Use the spatula to loosen any browned bits from the bottom of the pot, enhancing the flavor.
Add Seasonings and Dairy: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly add the half and half. Bring the mixture up to a boil, then reduce heat to a simmer.
Combine Potatoes: Add the mashed potatoes to the broth and stir well to combine. Use an immersion blender to blend the soup until creamy, or transfer in batches to a blender for a smooth consistency.
Add Beef and Vegetables: Return the cooked ground beef to the pot along with the frozen mixed vegetables. Heat through gently for about 5 minutes until the vegetables are warmed.
Finish with Cheese: Remove the pot from heat. Gradually sprinkle in the shredded cheddar cheese, stirring until fully melted and creamy. Ensure the soup has cooled slightly so the cheese melts evenly without clumping. The soup will continue to thicken as it rests.
Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and serve hot for a comforting meal.

Notes

Letting the dairy ingredients come to room temperature before adding improves texture and prevents curdling.
If you don’t have an immersion blender, carefully use a traditional blender, blending in small batches and returning the soup to the pot.
For a lighter version, substitute half and half with whole milk or use low-fat sour cream.
You can swap the mixed vegetables with fresh diced carrots, peas, or corn depending on preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Shepherd’s Pie Soup, creamy shepherd’s pie, ground beef soup, comfort food soup, cheesy potato soup